B.C. recipes: Marinated strawberries with Greek yogurt, caramelized oat crumble, aged balsamic, and more

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      We’re heading into summer strawberry season.

      “Summer strawberries are the sweet, tender, and fragile strawberry variety with their season starting mid- to late June,” Field and Social regional chef Stewart Boyles says. “They are by far the best tasting but have a short shelf life.”

      Consequently, Boyles is sharing this recipe that is “a great way to preserve the fresh taste of the delicate berries without having to cook them”.

      He also offers a few tips for the ingredients in this recipe.

      “Try using a good quality aged balsamic but if you don’t have one you can use standard quality—just cut the amount of balsamic in half as it will be more acidic,” he says. “Also, if you prefer vanilla or flavoured yogurt you can omit the honey as it will be sweet enough without.”  

      Marinated strawberries with Greek yogurt, honey, white chocolate, caramelized oat crumble, and aged balsamic


      2 cups strawberries
      6 tbsp maple syrup
      3 tbsp aged balsamic vinegar

      1 ½ cups plain Greek yogurt (2 percent)
      3 tsp honey 

      ½ cup rolled oats
      1 tbsp butter
      2 tsp brown sugar
      1 tsp molasses
      1 tsp honey
      1 tbsp white chocolate pieces


      Remove the stems of the berries and cut into halves or quarters depending on size pieces (they do not need to be uniform).
      In a small pot combine the maple syrup and balsamic, bring to a boil, and pour mixture over berries. Gently toss the berries in the syrup until well coated  (This can be eaten in a few minutes or a couple days later). 
      Allow the syrup to marinate the berries as long as you like.

      For the crumble, add the butter to a pan, let it melt, and add the brown sugar then the honey and molasses.
      Put in the oats and cook on the stove for 1 to 2 minutes gently to allow the sugars to coat the oats evenly.
      Put the mix on a small baking tray and bake in the oven for 12 minutes at 350 F until golden.
      Take out of the oven and let it cool.
      Break up with your fingers then add broken pieces of white chocolate.

      For the yogurt, whisk together the honey and yogurt.

      To serve, drain the marinade from the strawberries (this can be kept and mixed with olive oil to make a great salad dressing). 
      Distribute the berries evenly into four portions. Top with a dollop of yogurt, then garnish each with a generous helping of crumble and some fresh sliced berries if you have any left.

      Christine Pienaar Photography