Strawberry-Basil Cottage Cheese Bowls
Recipe: https://recipestripper.com/recipes/00774148-7a60-4cc9-984d-93a7ec2a739e
Original source: https://cooking.nytimes.com/recipes/1026945-strawberry-basil-cottage-cheese-bowls?art&

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.
Yield: 4 servings
Prep time: PT10M
Cook time: PT20M
Total time: PT30M

Ingredients
- 1 pound strawberries, hulled and quartered
- 2 tablespoons red wine vinegar
- 2 teaspoons honey
- Salt and black pepper
- 1 large basil sprig
- 16 ounces (2 cups) cottage cheese
- 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.