Good Eats - #2 (3rd Friday of the Month)

It is strawberry time on the Olympic Peninsula!  One of our favorite meals is prawns, rice with rosemary, and spinach salad with fruit--the latter part of May and June the fruit of choice is strawberries.  Found a great recipe on www.cookingwithruthie.com/2015/04/13/strawberry-spinach-salad-with-lemon-vinaigrette/.  But, I substitute the pecans with walnuts.  All salad ingredients are bought from local farmers except the walnuts.  I know they are grown and sold local, but have not taken the time to hunt them down.  Will do this fall.  [Photo from Cooking with Ruthie--we eat our salad too quickly before I can get a snapshot.]

I wish I could say the prawns were fresh, but we have a strange situation here with seafood.  Unless you catch it yourself (which we often do) the local commercial fishing/harvest is sold directly to the wholesaler, packaged and then shipped to and sold in the local store (usually frozen).  I know, we are right in the heart of fish and seafood country.  Frustrating.  The prawns are good, but they could be better.  The Spice and Tea Exchange of Port Townsend [http://www.spiceandtea.com/port-townsend.html/]  has the best blended seasoning for prawns of chile lime sea salt.

Lemon Vinaigrette for our salad:

• 4 tablespoons olive oil (I use lemon flavored olive oil rather than an additional ingredient of lemon juice*)
• 3 tablespoons honey
• ½ teaspoon sea salt

*Purchased from Spice and Tea Exchange of Port Townsend.