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Clean recipe · cooking.nytimes.com

Strawberry-Basil Cottage Cheese Bowls

This easy breakfast isn’t too sweet or too savory, and that’s what makes it enticing to eat. Combine strawberries with vinegar, honey, basil, salt, and pepper, then let them sit for 15 minutes or up to 1 day. The berries become sweeter, tarter and slightly spicy from the black pepper, and their released juices develop into a pink syrup that you spoon over cottage cheese. Accentuate the savoriness by adding arugula, watercress or prosciutto; or lean into sweet by adding a spoonful of jam or granola.

Original recipe: cooking.nytimes.com

Yield:
4 servings
Prep:
10 min
Cook:
20 min
Total:
30 min
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Ingredients

  1. 1 pound strawberries, hulled and quartered
  2. 2 tablespoons red wine vinegar
  3. 2 teaspoons honey
  4. Salt and black pepper
  5. 1 large basil sprig
  6. 16 ounces (2 cups) cottage cheese
  7. 3 tablespoons roasted, salted pistachios, coarsely chopped

Instructions

  1. In a resealable container, stir together the strawberries, vinegar, honey and generous pinches of salt and pepper. Pluck the leaves from the basil sprig and rip them into small pieces; stir them into the strawberries. Let sit for 15 minutes at room temperature, or cover and refrigerate for up to 24 hours, gently swirling the container occasionally to distribute the juice.
  2. When ready to eat, divide the cottage cheese among bowls. Top with the strawberries and a spoonful of their juices beneath. Sprinkle with the pistachios.