Hello There, Spring!

Strawberry CrostiniI love springtime — the changeable moods of the weather, how amazing everything smells, all the new growth — even with the pounding my immune system gets due to allergies. It’s such a gorgeous time of year.

Food seems to reflect the pastel wonder of the awakening world as well. It’s a time for roasted asparagus, tender greens, and new cheese. Plus, strawberries. I really love strawberries! The crostini shown above is super simple, and could almost be used as a dessert, it’s so creamy and decadent. We had it for dinner with a side salad. Serve it with a lovely glass of rosé, and celebrate spring.

Spring Crostini

  • Difficulty: super easy
  • Print

Serves 4

half a loaf of a crusty sourdough baguette sliced into thin pieces
extra virgin olive oil
4 oz. fresh soft sheep cheese (I used Pennyroyal Farm‘s sheep milk Laychee)
12 strawberries, sliced
balsamic vinegar

Place sliced bread onto a cookie sheet and drizzle with olive oil.
Turn on broiler and set bread underneath. Cook for a couple minutes, or until the bread begins to turn golden.
Remove from oven and allow bread to cool.
Smear a bit of cheese onto each piece of bread. Arrange strawberries on top and drizzle with balsamic vinegar.

(For even more savory, green flavors, try sprinkling the crostinis with some chopped basil.)

Strawberry Spinach Salad

strawberry spinach saladToday’s post is a quick one, as every spare moment has been filled with busy work this week. I’ll be telling the whole tale on my other blog, but for now, why don’t we take a break and enjoy a superb salad?

There are a lot of strawberry spinach salads out there, and for good reason. They’re a wonderful mix of flavors, and they’re good for you, too. Mine has the protein upped a notch with the addition of pecans and thin slivers of Pecorino cheese. After a little drizzle of papaya poppy seed dressing and a glass of rosé, this salad was ready to be a sensational supper.

Strawberry Spinach Salad

  • Difficulty: super easy
  • Print

Serves 2

2 cups baby spinach
4-6 strawberries, sliced
1 Tablespoon coarsely chopped pecans
1 avocado, sliced into small pieces
2 Tablespoons thinly sliced Pecorino cheese
salad dressing (I used Annie’s Papaya Poppy Seed)

Arrange the spinach on two plates. Layer the other ingredients. Drizzle the dressing and serve right away.