Those who have followed this blog over the past few weeks know that my husband Pete and I have been driving north through the Pacific Northwest. Yesterday, we took the Port Angeles ferry to Vancouver Island in British Columbia, Canada.
We proceeded to my husband’s uncle’s home, which is located in the verdant hills above Sookie. It’s a home-and-garden phenomenon, with lovely flowers everywhere and a koi pond.
Uncle Steve and Aunt Gail furnished us with wonderful breakfasts and dinners. Below is a simple recipe from Gail that would be great for a side dish in a brown bag meal. Yes, I know….dill and strawberries? A strange combo. But trust me. It tastes great. Delicious with a ham or turkey sandwich.
- Baby spinach (can be found bagged in the produce section of most mainstream supermarkets)
- 4 tablespoons fresh dill, chopped
- Four fresh strawberries, sliced
- 2 tablespoons canola oil
- 2 teaspoons lemon juice*
Place first three ingredients in a plastic container. Place last two ingredients in a separate container. Pour onto salad at lunchtime.
*A bottled vinaigrette will work in place of the oil and lemon juice mixture.