My friend, Donna Reiss, a fellow foodie, found this recipe contest at Feasting on Art and sent me the link, feeling it was perfect for me since I am a high school art teacher who blogs about food. The clever idea is that you post a recipe using the ingredients in the painting.

I feel my ravishing Vegan Strawberry Chutney is practically made for this particular challenge. Enjoy!

1 tablespoon of olive oil
1/2 cup medium-fine diced red onion
salt to taste
1/2 cup medium-fine diced green bell pepper
2-3 garlic cloves, minced
2 cups fresh strawberries, hulled and sliced lengthwise into quarters (if berries are really large, cut quarters crosswise in half)
1 tablespoon maple syrup or brown rice syrup
1 tablespoon white zinfandel (or other sweet wine)
1 tablespoon balsamic vinegar
1 teaspoon lemon juice
1 heaping tablespoon of minced fresh or fresh-frozen basil (any variety–I used purple)
additional salt and pepper to taste
Garnish: lemon zest

In a large skillet over medium-high, heat olive oil. When sizzling, but not smoking, add onion and a little salt and cook, stirring frequently, until onion begins to turn translucent. Add bell pepper and garlic and cook, stirring frequently, until all vegetables are softened. Add strawberries and syrup and cook until strawberries begin to break down and give up their juice. Keep cooking, stirring frequently until most of the moisture is evaporated and mixture is thick, but chunky, about 15 minutes. Reduce heat if necessary to prevent burning. Stir in wine, balsamic vinegar, lemon juice and basil and heat through. Adjust seasoning with salt and pepper. Serve on grilled baguette slices spread with plain or chive vegan cream cheese (as depicted in the photo), over cornmeal pancakes, or over cornmeal biscuits with a dab of vegan sour cream for a savory strawberry shortcake. Garnish with lemon zest. This seemingly small touch makes for a big finish.

Painting Credit (top): Pierre Auguste Renoir, Strawberries, 1905, oil on canvas, 46 x 28 cm, Musée de l’Orangerie, Paris, France