celebrating summer

I am so thankful it's summer time.   Even though I haven't yet fulfilled my dreams of spending Saturday mornings at the Farmers Market or taking walks to the library to grab a book appropriate for uninterrupted summer reading, I am so thankful that those things might still become a summer reality.  As the days get warmer, I am refreshed every time I walk out of my apartment without being swaddled in my winter wear. And, even though it's been a rainy summer thus far, I am relieved to be off of work so that I can work full time on all of my other life responsibilities.  My schedule is stretched to the max, but throughout it all, scattered sunshine and kitchen time have been two of my favorite parts summer thus far. 

The rain has given me the justification I have needed to turn my oven on and cook at my leisure.  I have only had a couple of moments throughout this break that allowed me to pause long enough to create something worth eating, but somewhere along the way,  the sound of the rain and the smell of fresh ingredients has been great for my heart. 

My most special day of cooking was the Monday of my mom's birthday week.  Being able to celebrate my moms birthday would have been special enough, but having the time to go home and cook for her was a huge blessing for me.  You see, my mom is amazing at serving us as her family and loving us really well, so it's deeply important to me to create opportunities to serve her and love her well in return.   Birthday dinner is such a small thing in the spectrum of what it means to care for someone, but I think the small steps we take towards others communicate big things about how much we care for them.  Dinner was a success and because my mom is gracious enough to celebrate with my experimental cooking, I even have a new salad to share with you.  My dad told me it was one of the best salads he's ever eaten, so you can guarantee that this celebratory meal will be back on the table at another family gathering sometime soon.       

Spinach, Strawberry and Grapefruit Toss

2 Tablespoons canola oil 

1/3 cup slices almonds 

3 Tablespoons honey  

Dash ground cinnamon

1/2 teaspoon grated lime peel 

3 Tablespoons fresh lime juice 

1 teaspoon Dijon mustard 

1/4 teaspoon salt 

1 bag (10oz) washed fresh spinach leaves, torn (10 cups) 

1 pint (2 cups) fresh strawberries, sliced 

1 grapefruit, peeled, sectioned 

1. In a skillet, heat 2 teaspoons of the oil over medium heat until hot.  Add almonds; cook and stir until lightly browned.  Add 1 tablespoon of honey and the cinnamon; cook and stir 1 to 2 minutes longer or until almonds are glazed and golden brown.  

2. Whisk remaining oil and honey, the lime peel, lime juice, mustard and salt until well blended.  

3. In large serving bowl, mix spinach, strawberries and grapefruit. 

4. Just before serving, toss dressing into the salad.  Sprinkle with toasted almonds.