California salad, baked brie and strawberry biscuits – a pretty sweet snack board dinner in time for

When there are some sweet moments happening in our world, sometimes that calls for a little more sweetness in the meals we prepare. This snack board dinner included brie and tortilla chips, homemade strawberry biscuits and a remake of a great California salad, enjoyed with great company and while watching a favorite TV show on a beautiful winter night. Lovely and satisfying all at once, it’s a mix of comfort food and some healthy plant-food goodness.

California salad

Ingredients

A bunch of fresh spinach

½ cup of whole sugar pecans (you can easily make these by mixing pecans and olive oil with cane sugar and cooking in the oven at 300 F for 20-30 minutes)

½ cup of fresh strawberries

½ cup of fresh blueberries

1/3 cup of avocado

¼ cup of Boursin shallot and chives cheese

Directions

Mix all ingredients in a bowl and serve with balsamic vinaigrette or your vinaigrette of choice

Baked brie

Ingredients

A block of brie

Maple syrup

Cranberries

Pecans

Directions

Preheat oven at 325 F. Place brie on a ramekin and top with 1-2 tbsp maple syrup. Cook for 10-20 minutes. Top with chopped pecans and cranberries and serve.

Strawberry biscuits

Ingredients

½ cup of cold butter

2 ½ cups of unbleached white flour

1 tbsp baking powder

1 tbsp sugar

½ tsp salt

¾ cup of strawberries, washed and chopped

2 eggs

¾ cup of milk

Directions

Put butter in the freezer for 15 minutes. Then use a cheese grater and grate the butter in a bowl. Add flour, baking powder, sugar and salt and mix well. Add strawberries and mix again. Make small circular biscuits with the dough. Mix the remaining egg with a tbsp. of milk and brush on top of each. Cook in the oven for 15-20 minutes.

*Recipe adapted from “How to feed a family” by Laura Keogh and Ceri Marsh