No. 1 : Quick Recipe
Spring Strawberry and Avocado Salad with Lime Honey Dressing
- 1 Bag Baby Spinach
- 3 Cups Sliced Hulled Strawberries
- 2 Large Haas Avocados Peeled, Pitted and Chopped
- 3 TB Rice Vinegar
- ¼ Cup Lime Juice
- 2 TB Honey
- 2 Tsp Dijon Mustard
- 1 Tsp Chopped Mint
- 1/3 Cup Extra Virgin Olive Oil
Sea Salt and Freshly Ground Black Pepper
2 TB Toasted Sesame Seeds
Wash and dry the spinach well. Place in the bottom of a salad bowl and top with the strawberries and avocado. In a food processor or blender, puree the vinegar, lime juice, honey, mustard, mint and olive oil. Season to taste with salt and pepper. Drizzle over the salad and top with sesame seeds.
No. 2 : Kitchen Scoop
Although you may think of sesame seeds as just topping a hamburger bun – there are many culinary uses for the versatile seed. Not only are they used to make sesame oil, delicious in Asian cuisine; they are also used to make tahini, which is essentially sesame seed butter that’s used in hummus. Although most people see white sesame used in baking, there are also yellow, black, and red sesame seeds.
No. 3 : Clever Idea
I typically roast nuts and seeds in the oven – but the easiest way to toast tiny sesame seeds is in a dry sauté pan over medium high heat. Stir often and don’t leave the pan alone – sesame seeds go from raw to burned in just seconds.
No. 4 : Cheers
Chateau L’Ermitage Costieres de Nimes Rosé
Spring and a Strawberry Salad call for Rosé – but this is not the same old rosé you’re used to enjoying. Wow! with a bright salmon color and a luscious explosion of fruit flavors, this is a fun, affordable wine to pair with dinner or seasonal appetizers. Made from 50% Syrah, 30% Grenache and 20% Mourvèdre, it’s an excellent representative of the delicious pink, crisp wines of Southern France.