Wherever you are in the world, I hope you are enjoying the same glorious sunshine as I am. The crisp blue skies, 17° heat and longer days are all contributing to greater anticipation for Spring and Summer outdoor activities.
Last weekend we were climbing and biking which is unheard of Canmore usually at this time of year as we still usually have snow. I for one am certainly not complaining (though a little concerned about climate change).
To celebrate the return of the sun to our skies for more than 6 hours at a time here is a very tasty recipe for a light sweet strawberry salad!
Last weekend we were climbing and biking which is unheard of Canmore usually at this time of year as we still usually have snow. I for one am certainly not complaining (though a little concerned about climate change).
To celebrate the return of the sun to our skies for more than 6 hours at a time here is a very tasty recipe for a light sweet strawberry salad!
Strawberry-Rhubarb Salad With Mint And Hazelnuts
Ingredients
Serves 8 | Preparation Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool, then chop. Meanwhile, toss rhubarb, sugar, Cointreau, and lemon juice in a medium bowl. Let sit until rhubarb is slightly softened and releases its juices, about 30 minutes. Toss with strawberries, mint, and hazelnuts. Recipe by Wise Sons Jewish Delicatessen |