Reposted from last spring by request ...
Strawberries are here! Strawberries are here!
Strawberry desserts are all good and fine, but I also like to use them in savory dishes, like this super healthy quinoa salad. Quinoa is an excellent grain to use for a quick meal — it only takes about 20 minutes to cook and it's high in protein.
I love the way the salty feta and crunchy almonds play off the sweet berries. The basil gives it a fresh herbal kick. Enjoy.
Strawberry Feta Quinoa Salad
makes 4 servings
1 cup quinoa
3/4 cup strawberries, sliced
3/4 cup firm feta, cut into 1/2-inch cubes
1/2 cup scallions, green parts sliced
1/4 cup sliced almonds
1/4 cup - 1/2 cup basil leaves
2 tablespoons sherry vinegar (or balsamic if you prefer)
6 tablespoons extra virgin olive oil
2 teaspoons Dijon mustard
1 teaspoon salt
freshly ground pepper to taste
Cook the quinoa by placing it into a pot with 2 cups of water. Bring to a boil, reduce heat to low, cover and cook until the water is absorbed, about 15 minutes. Allow to cool slightly.
In a small bowl, make a vinaigrette by combining the sherry vinegar, mustard and salt. Slowly whisk in the olive oil.
In a large bowl, toss the quinoa, strawberries, feta and scallions. Add enough vinaigrette to lightly coat the salad and toss to combine. Sprinkle the basil leaves and almonds on top. Serve at room temperature or cold.
A few favorites that we're stocking at Salt & Sundry, perfect for Mom ...
1. These gold-accented blue Moroccan glasses are a lovely addition to the table. $8 each
2. Our neighbors at Typecase Industries created these edgy letterpress tattoo cards. Less permanent than the real thing. $6.50
3. TV star, chef and mom to her "monsters," Pati Jinich just released her new cookbook 'Pati's Mexican Table,' a great gift for moms who love to cook. $30
4. Warm tones brighten this plush wool pillow, perfect for design-savvy moms. $150
5. For a little pampering, we love these sweet smelling bath salts from Blithe and Bonny. $18
With the return of warm weather comes the return of more variety to farmers markets. First up, the local vegetable stars of spring. Here's what I'm hunting down and some tasty ideas for how best to use them:
Stinky, musky goodness is how I think of these wild onions, pictured above and pickled below.
Make: Ramp pickles, Buttermilk ramp biscuits
One of spring's most well known ambassadors and a crowd pleaser.
Make: Shaved asparagus salad, Asparagus with creamy dijon dressing and egg, or simply grill it
• Micro mustard greens
Endless Summer Harvest specializes in these adorable baby greens with a spicy kick.
Make: Pile them on a BLT in place of lettuce, or toss into a salad for extra flavor.
• Stinging nettles
Don't touch them raw or you'll understand where the name comes from, but dunk them in boiling water and they turn into perfectly edible, nutritious greens.
Make: Spring lasagna with asparagus, peas and stinging nettles, Nettle soup
Every spring I look forward to making tangy jam and a simple rhubarb crostata.
Make: Rhubarb quick jam, Strawberry and rhubarb crostata
One of spring's more elusive finds, these mushrooms with a super short season demand high prices but can be worth the splurge.
Make: Quiche with morels and scallions
How cheerful are these hand-loomed Turkish towels in bright, springy colors?
For Salt & Sundry, I source the towels from the fabulous Berna, who lives in Maryland. The Turkish native, her mother (who lives in Turkey) and a friend are the women behind the Antiochia line of textiles. The cotton towels, a mainstay in Turkish spas and European households, are handwoven in Denizli, Turkey.
The hand towels, pictured above, make great kitchen towels or generously oversized napkins, perfect for a summer picnic. I also like wrapping a bottle of wine in one — a host gift bonus!
Pretty sure I just heard spring singing over the slushy snow-rain, "Ain't nothing gonna break my stride. Nobody's gonna slow me down, oh no, I got to keep on movin."
For more spring eye candy, click on over to my Pinterest Spring Fling.