It was for a St. Louis based grocery store chain called Schnucks. I know...unfortunate family name, no? The spot was one of those "how many happy people can we show eating fruit in a minute" type situations. It was spring time, and they were getting ready for the summer fruit push.
I had stumbled into the gig; a mother of a friend of mine was a food stylist on the shoot and they needed a few fresh faced teens to stage a car wash and laugh and eat peaches. A lot of peaches. I think I ate about 27 in an hour, while being squirted with a garden hose in a parking lot on a beautiful (and chilly) spring day. We tossed peaches to one another, taking a bite and making smiley faces to the camera.
It took me a while to muster up the strength to eat another peach. Like Prufrock. Only younger.
When I moved to Memphis, several years later, I was happy to find the comforting sight of Schnucks just down the street from my home. Something familiar in a strange town, and the point of inspiration for deliciousness.
Recently, Schnucks was sold. Yesterday, it was a ghost town in there as they attempt to clear their inventory to make way for the new owners. Bare shelves, nothing green, and crazy people stocking up on canned beans and bottled barbecue sauce. All while Sarah McLachlan was piped in from above singing, "In the arms of the angel..." It was the culinary version of a humane society commercial.
I left saddened and empty handed. But mama still needs to eat.
So, in homage to happy fruit eaters out there, I raided what was in my fridge to come up with a lovely lunch with strawberries, onions, and goat cheese.
I would have dared eat a peach (had there been one in the store).
|Perfect for a brunch buffet or a light lunch!|
Take a little help from your store *shed tear* and use packaged flatbread wraps for your crust. It's important to allow the bread to cool slightly before putting on your toppings. This makes for a crispy crust.
1 spinach flatbread wrap
1/2 cup onion, sliced and caramelized
6 large strawberries, hulled and sliced
1/3 cup spinach leaves
Some Goat Cheese
Some Bleu Chesse (gorgonzola verde is the best)
Preheat oven to 400. Lay wrap on a baking sheet and drizzle with olive oil. Flip wrap over and smear it around to spread out oil, then flip back over and season with salt. Bake in oven for about 5 minutes, until it begins to brown. Flip seasoned side down and allow to cool slightly.
Once cooled, layer spinach leaves, onions, strawberries and cheese and pop back into the oven until cheese melts slightly. Garnish with basil leaves and a drizzle of the balsamic reduction.
To caramelize onions:
In a small sauce pot, heat 2 Tbl butter and 1 Tbl oil over low flame until butter melts. Add onions and toss to coat. Season with salt and cook slowly for about 25 minutes, allowing the natural sugars to come out. I sometimes de glaze the onions with a shot of balsamic just to brighten things up.
In a small sauce pot, bring 1/3 cup balsamic vinegar to a boil and reduce to a simmer. Reduce until you have about 2 Tbl spoons of syrupy goodness.