Recipes

Strawberry Plate with Rhubarb Kimchi, Fried Garlic Scapes and Sesame

Fresh and tamari marinated strawberries with rhubarb kimchi, crispy fried garlic scapes, and toasted sesame for a sweet, savory, and bright first course.

Ingredients

1 lb strawberries, hulled and halved

1 tsp tamari

1 tsp maple syrup

1 tsp sherry vinegar

1/2 tsp toasted sesame oil

6-8 garlic scapes, cut into 2 inch pieces

1/3 cup rhubarb kimchi (see basic kimchi recipe and swap vegetables with rhubarb)

neutral oil, for frying

1 tbsp toasted sesame seeds

flaky salt, for finishing

Method

1. Prepare marinade for strawberries. Combine tamari, maple syrup, sherry vinegar and sesame oil in a bowl and whisk to combine. Place one third of cut strawberries into bowl and toss gently. Let marinate for 15-20 minutes.

2. Fry the garlic scapes. Heat about 1/2 inch of neutral oil in a small skillet over medium-high heat. Fry the scapes until lightly golden and crisp. Drain on paper towels and season with a pinch of salt.

3. Assemble the dish. Arrange fresh and marinated strawberries on a serving platter. Spoon the rhubarb kimchi over the berries. Top with fried garlic scapes, toasted sesame seeds and a pinch of flaky salt.