Finally April! The beginning of a new season and warmer days. After a long time off, for celebrating Easter in Åre, and a nasty cold that I got just before the journey, I’m now charged with new energy and longing for the barbecue season!
Today’s recipe is a refreshing early spring beluga lentil salad with kale and pomegranate served with lemon-tahini dressing. This is a great vegan and gluten-free midweek dinner recipe. Packed with proteins, healthy fats and vitamins you really want in your diet after all winter and early spring holidays. This lentil salad is just perfect for a Meatless Monday!
One of the fondest memories growing up was all the canning my mother did during the summer. We always had so much goodies to open in the winter. Plum kompot is definitely a favorite I remember. It’s surprisingly extremely simple and quick to can. You will have this delicious homemade plum punch during the winter.