Pineapple Spinach Salad Change in weather means change in tastes </MCC HEAD>

Story last updated at 8:59 PM on Thursday, May 14, 2009

Pineapple Spinach Salad Change in weather means change in tastes

It's time to start experimenting with and enjoying fresh seafood with a unique salad as a side dish

Our charming seaside community is buzzing with activity now that spring has arrived. The welcome sunny weather has lifted everyone's spirits after a long Alaska winter. The usual harbingers of spring are the arrivals of the sandhill cranes, trumpeter swans, shorebirds and green grass, which have all appeared thanks to big doses of sunshine and warm temperatures.

I am always excited to see the many greenhouses open for business and overflowing with plants in little six-packs and pots, hanging baskets with flower starts that will be spilling their splashy colors over their containers by July. It's fun to anticipate planting so we can enjoy fresh herbs, greens and veggies this summer. There is nothing more perfect for the home chef than to go out on the deck and pluck some fresh herbs to enhance dinner, andI can't wait to do this.

The extreme tides of May that invite clamming are calling me and the Other Fisherman to come out and play. There is nothing like that first taste of fresh seafood. I crave it and look forward to it so much once this time of year arrives. I hope there will be some fresh halibut on our menu soon. We had fresh cod made three different ways last week from a weekend trip out to Flat Island. Not only did we catch some fresh fish, but we experienced an incredible afternoon listening to a colony of sea lions bark, roar, grumble, huff, gurgle, snort, puff and all the other noises sea lions expel while cavorting and sunbathing on the beach in the sunshine.

It has been great to see familiar faces biking, walking, running and roller blading on the Homer Spit Trail. I have been riding my road bike and feel like a little girl again with the wind in my face and our breathtaking viewto enjoy.

I hope you've been enjoying this great spell of weather as much as I have. I even have a little color on my face after being halibut belly white all winter and have managed to lose a couple of pounds because I've been able to take those aerobic, hour-long bike rides again.It is a good thing I can get out and get lots of exercise, as the restaurants, parties and delicious foods of summer are tempting me on a daily basis.

Unique salads are my forte.I love combining different ingredients which complement each other. Fresh pineapple has been affordable and sweet lately, so give this healthy salad a try.

Pineapple Spinach Salad

Serves 4

One-half teaspoon finely minced fresh ginger

One-quarter cup light brown sugar

Pinch of cinnamon

One-half teaspoon vanilla extract

2 tablespoons water

2 cups fresh pineapple chunks diced small

One-quarter cup coarsely chopped toasted pecans

2 teaspoons finely grated lime zest

One-quarter cup minced fresh chervil or Italian parsley

8 cups cleaned, steamed and slivered fresh spinach

One-half cup thinly sliced red onion

In a small saucepan, combine the ginger, sugar, cinnamon, vanilla and water and heat over medium heat, stirring, until the sugar dissolves. Add the pineapple and cook for 15 minutes, until the sauce thickens and pineapple is completely coated with the syrup. Remove from heat and add the pecans and lime zest. When cool, add the chervil or Italian parsley.

In a salad bowl, combine the spinach and onion. Add the pineapple mixture and toss well. Serve immediately, preferably with some fresh fish.

Until next time, have lots of fun enjoying winter intermission!