FREGOLA APERTIVO – Trader Joe’s Strawberry Contest

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P.S. – I didn’t win😢

Strawberries are the angels of the earth, innocent and sweet with green leafy wings reaching heavenward. ~Jasmine Heiler

Hi there,

I really have never been competitive but lately have taken to entering recipe contests. Maybe I am doing this because I have never been any good at sports and now subconsciously decided that the kitchen is my arena? Where is Dr. Jong when you need him? Anyway, since it is strawberry season, I thought I would share the recipe with you.

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  • mix the strawberry preserves with the basalmic vinegar and basil.
  • reserve some basil for garnish
  • on a piece of parchment paper layer overlapping pieces of prosciutto
  • on top of the prosciutto spread the goat cheese
  • top the goat cheese with the strawberry preserve mixture
  • roll up jelly roll fashion
  • refrigerator for 1 hour before slicing

28 responses to “FREGOLA APERTIVO – Trader Joe’s Strawberry Contest”

  1. So, this was a contest that Trader Joe’s hosted? That sounds like my kind of competition! Your appetizer entry has every thing I love, including that glass of wine. It’s a winner in my book. 😉

  2. Angie@Angie's Recipes – Angie's Recipes is an interactive blog dedicated to sharing yummy & creative recipes, helpful cooking hints and tips. Enjoy your visit and spread the word!
    Angie@Angie’s Recipes says:

    Reading through the simple ingredient list, I know I would thoroughly enjoy this appetizer.

  3. D. Wallace Peach – 30 Miles beyond the edge of civilization, Oregon – I'm an adventurer in writing, peering under rocks in my garden for secret magic. I can't stop writing. My stories want to explode from my head. They demand my attention and surge from my fingertips faster than I can put them to paper. I love what I do.
    D. Wallace Peach says:

    Oh, This looks AMAZING. I’m keeping this recipe, Bernadette, and using it for a outdoor gathering I’m going to next week. My friends will be so impressed! Thank you.

  4. I’m sorry that you did not win because this sounds delicious! What a great combination of flavors! But keep going! Never give up 😉😋

  5. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, photographer, poet, quilter, and accomplished daydreamer. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, and poet and short-story writer as the spirit moves. Now, I turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. Besides my family, I love dogs, cats, good coffee, chocolate, and my never-dwindling pile of books I intend to read. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. I cook from scratch, and try not to use anything that has ingredients I cannot pronounce! After many years of daily serving up local delicacies, cooking classes, and catering, we are now only open for special events, and the odd cooking class. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible artists have found a place at our table. Wonderful experiences, we will treasure always. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat red meat or most full-fat dairy (usually) for health reasons, making the occasional exception at Thanksgiving and Christmas or our anniversary if the duck is locally raised. I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (My husband recently had a heart attack, and I need to watch my own cholesterol so I am careful, but have been known to let a little piece of really good cheese accidentally fall on my plate!). I believe strongly that eating in a way that is good for our planet is also good for our bodies, and I try to educated myself about our food sources! I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me, as well as the youth in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to enjoy. I love taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods, and the wonderful flavors we have at our fingertips! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary pen pals, and I cherish them all! XXXOOO Dorothy
    Dorothy’s New Vintage Kitchen says:

    So creative! You should have won!

  6. Chef Mimi – As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!
    Chef Mimi says:

    Well, you may not have won, but this sounds absolutely wonderful!!!

  7. I think you should have won!!!!

  8. I agree, you should have won Bernadette! I think it’s a wonderful combination of flavor.

  9. Sweet, salty and creamy, a winning combination as far as I am concerned…I think your recipe sounds great. From the title, I didn’t know what to expect as the one time I used fregola, it was a Sardinian pasta in the shape of small round balls. 😊

  10. Sounds pretty good! When will you know about the contest? Wishing you success! Thanks for sharing at the What’s for Dinner party. Hope your week is fantastic!

  11. Hi Bernadette, I like the sound of this recipe. I’m sorry you didn’t win but there is always next year.

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