Strawberry Fields

Happy New Year!

I feel like I’m turning a notebook to a brand new page. A fresh start, if you will.

As we press our reset buttons and turn the calendar, it’s worth considering brand new goals and objectives we’d like to achieve in 2012.

One of my goals this year is to get healthier. I’ve developed a decent early AM running routine lately, but my diet is still too inconsistent. The Mrs. just set some goals of hers this morning. Rather than setting a daunting 12-month goal, she created a few 3-week long goals. They say it takes 21 days to kick a habit, so there you have it.

In matching her dedication, I’ve decided to create some 21-day goals of my own. First, I’m going to do some form of daily exercise during that period; even if it’s a set of pushups. Second, and more challenging – I’m back on my vegetarian diet starting now! You may recall my earlier attempt at this goal this past Fall. The good news is I now have a handful of savory and filling vegetarian recipes to chose from.

Today’s recipe calls for a light, fresh and flavorful salad. Randomly enough, I actually had this exact salad on two separate occasions over the past month. The first was one that our friend Nicole made for us. Turns out it’s a replica of the Strawberry Fields salad at Madison’s in Hoboken.

The second instance was this past weekend in good ol’ Madison, Wisconsin where visited our BFF’s Rob and Kim for the weekend. Always a good time up there, getting away from the hustle and bustle of NY. Good company, good food and quality time with their beautiful dogs (see below)!

Friday night, New Year’s Eve Eve, we stayed in and made dinner. I made bucatini all’amatriciana (will post in the future) and Rob made a strawberry salad he got from their bootcamp instructor. The salad was a near replica of Nicole’s and inspired me to post to clookbook!

Cooper (left) and Riley (right)


Serving Size (2 – 4 people)

Estimated time: 10 minutes


  • chopped greens (I use romaine)
  • sliced strawberries
  • chopped toasted walnuts
  • crumbled cheese (feta or goat)
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons strawberry jam
  • salt and pepper, to taste


  1. toast walnuts in a toaster oven for a few minutes
  2. combine all dry ingredients
  3. whisk wet ingredients together and dress the salad
  4. season with salt and pepper to taste


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