Technically, in the middle of spring. But leave it to D.C.'s trademark flaky weather to make it feel like the middle of summer. One perk, though — with all this hot sunshine is ideal for rounding up some friends, grabbing a bottle of wine, and mixing up a few simple, flavorful dishes for impromptu outdoor picnics.
We were lucky enough to spend some time with Seasonal Pantry's Daniel O'Brien, one of D.C.'s coolest, most creative chefs (he just hosted a Wu-Tang Clan-themed supper club — seriously) who hooked us up with a delish recipe for a summer salad using the freshest berries of the season. It's so easy, you can prep it in the time it takes to choose a matching wine.
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Pickled Strawberry Salad
1 pint strawberries
1 pack of Seasonal Pantry pickle mix
1/4 cup of water
3 tablespoons of champagne vinegar
Mint leaves for garnish
Remove the tops from the strawberries, slice them, and place in a bowl. In a saucepan, bring the water to a boil and add the pickle mix and champagne vinegar. Remove from heat and let steep for three minutes. Strain the mixture and pour over the strawberries, then let the dish stand in a cool place for one hour. Strain the strawberries, pour them into a new dish for serving, and top with fresh mint. Voila! Summer is served.
Photographed by Anna Mathias.