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A bright way to use end of season strawberries blended with cucumbers and almonds. Then you can take it from there adding whatever fresh herbs available to you. Although, basil & mint are lovely with strawberries.
The dynamic duo of strawberry & rhubarb makes this breakfast loaf perfect. A glaze of honey & butter across the top puts makes it feel nearly decadent. This dish is a cross between thick oatmeal and crumbly coffee cake. If you start with that in mind, you will not be disappointed. Serve warm with a drizzle of hot milk, dollop of whipped cream, cream fraiche or yogurt on top. We poured this into a loaf pan, but another baking dish will work instead. If you are gluten-free and can tolerate oats, this dish is for you.
Slightly sweet with lots of toasty crunch from the almonds. Add bits of fresh vegetables or herbs that you have available to make this salad even bigger and more substantial. Any lentils can work for this but we used French lentils.
A crispy crumble of nuts & oats adds a bit of sparkle to creamy sweet potatoes. They are called garnet or jewel yams in stores, but botanically speaking they are actually sweet potatoes.
Lightly steam the yellow or green beans then toss them with a mustard sauce made creamy & tangy with yogurt or half & half if you so choose. Toss in fresh herbs & nuts for a complete side dish.
