Spring is springing...

...but I'm not convinced that it's fully sprung.  The avid patio-goers in Winnipeg would disagree with me, but they're wearing shorts and tshirts, so I call their sanity into question.

The lovely Kimmi, enjoying "spring" in Winnipeg.  This was in late April, people.

Talking about the weather in the 'Peg seems more like a form of ancient prisoner torture.  One day it's gorgeous, and you're out in a tank top and capris... the next day you're shivering in pants and a long jacket.  I had been warned about the possibility of early spring snows, but was a little shocked to wake up on May 1st to a repeat winter wonderland.  It snowed again around the 12th or so, I believe, but didn't stick.  Currently, we're experiencing cold, cloudy, rainy weather that brings to mind March in Ontario... not May (almost June!).

 

Regardless, in spring, this young girl's fancy lightly turns to thoughts of food.  I do feel a significant amount of regret over having missed fiddlehead season this year (I tried them for the first time in Winnipeg last year, and loved them!)  I have, however, come across a couple of nice spring-ish recipes that put me in the mood for blooming flowers and strolls in Assiniboine Park (y'know, after the floods recede).  Here's one I made not too long ago: Lemon dill smoked salmon pasta.

I don't know what it is about smoked salmon that reminds me of spring... maybe it's the spring/summer research projects I would do on salmon DNA?  Probably not.  Regardless, this is a nice, quick, easy and light pasta (G.I. friendly!) with fresh flavours.  I used bbq smoked salmon (not lox), since it's cheaper but just as tasty; either one would work.

Lemon Dill Linguine with Smoked Salmon

Adapted from The G.I. Diet Cookbook by Rick Gallop

Makes 4 servings

    •    1 serving whole wheat linguine
    •    1/8 cup extra virgin olive oil
    •    1/2 tsp pepper
    •    1/8 cup sprigs dill
    •    1/4 cup lemon juice
    •    1 tbsp lemon peel, grate
    •    2 large scallion
    •    1 1/2 cups whole snow peas
    •    6 oz smoked chum salmon (you can substitute lox or gravlax if you want)

1. In large bowl, whisk together lemon juice, oil, lemon zest, and pepper.
2. In large pot of boiling water, cook linguine for 5-7 minutes. Add peas and continue to cook for another 3 mintues until pasta is al dente.
3. Drain pasta and peas and add to bowl with lemon mixture. Add salmon, green onions, and dill; toss to combine.

 Enjoy.  I'm off to dig my winter coat out of the closet to go to an outdoor concert tonight.  Maybe I should grab my mitts while I'm at it.

Hoping she'll be able to break the margaritas out and sip by the pool soon,
-Honeybee