Wyse Guide

Strawberries in a salad are good, but strawberries in the dressing are next level. This strawberry balsamic dressing is fresh, bright, and herby, and the easiest way to make a spring salad taste as if it came straight from the garden.

INGREDIENTS

- 1/2 lb strawberries, hulled and sliced
- 4 leaves fresh basil
- 3 leaves fresh mint
- 3/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tsp honey
- 2 tbsp balsamic vinegar
- 1 tbsp fresh lemon juice
- 1/3 cup olive oil

For the salad:

- arugula
- kosher salt
- freshly ground black pepper
- Garlic & Herb Boursin cheese
- granola
- strawberries, hulled and quartered

INSTRUCTIONS

In a food processor (or a high-sided container if using an immersion blender), add the strawberries, basil, mint, salt, black pepper, honey, balsamic vinegar, and lemon juice. Pulse the processor until combined, then process until fully blended. With the processor running, add oil in a slow, steady stream to emulsify the vinaigrette.

Today I'm finishing up my new perennial garden bed with a few final plantings, drip irrigation, and a fresh layer of natural hardwood mulch. I'll walk through how I space drought-tolerant perennials, why I plant in big groupings for long-term impact, and how drip line and mulch help protect a new garden investment while the plants get established.

This strawberry rhubarb crumble (or crisp) is a truly delicious recipe to bake when spring or summer is here! The perfect marriage of strawberry and rhubarb is what makes it truly unique, with just a bit of tartness paired with sweetness. I think you’ll really enjoy baking this easy dessert!

PRINT the recipe: https://www.wyseguide.com/strawberry-rhubarb-crumble/

INGREDIENTS

- 4 cups chopped rhubarb
- 2 cups quartered strawberries
- 3/4 cup white granulated sugar
- 1 1/2 tbsp cornstarch
- 2 tbsp orange juice
- 1 cup all-purpose flour
- 3/4 cup light brown sugar
- 3/4 cup old-fashioned rolled oats
- 3/4 tsp cinnamon
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter cold, and cut into small pieces

INSTRUCTIONS

- Preheat the oven to 350°F. Butter a 9x9 pan and set it aside.

- In a large bowl, combine the rhubarb, strawberries, white granulated sugar, orange juice, and cornstarch. Stir to combine and pour the filling into the prepared baking dish, making sure to scrape out any juices.

- In the same bowl large bowl, combine the flour, brown sugar, oats, cinnamon, and salt. Mix to combine and add the cubed cold butter. Work the butter into the dry mixture until the pieces of butter are no larger than the size of a pea and the mixture resembles wet sand. Spread the streusel evenly over the filling.

- Place in a preheated 350°F oven until the filling is bubbling throughout and the streusel is golden, 50-60 minutes. Once baked, allow the crumble to cool for 1-2 hours. The filling is runny when hot but will thicken as it cools.

PB&J, but make it a shaken espresso. This peanut butter and strawberry syrup coffee is creamy, foamy, a little nostalgic (for me), and finished with flaky salt to make every sip amazing!

INGREDIENTS

For the strawberry syrup:

- 4 cups strawberries, hulled and quartered
- 2 tsp fresh lemon juice
- 5 tbsp granulated sugar

For each shaken espresso:

- 1 tbsp smooth peanut butter
- 1 double shot espresso
- ice
- milk of choice
- 2 tbsp strawberry syrup (from above)
- flaky salt (optional)

INSTRUCTIONS

1. Prepare the strawberry syrup: In a resealable container, combine the strawberries, lemon juice, and sugar. Secure the lid and shake to distribute the sugar. Let sit for 2 to 3 days, shaking each day, until the strawberries have softened and released their syrupy juices.
2. Prepare the drink: In a container fitted with a lid, combine the peanut butter and hot espresso. Stir briefly to help the peanut butter melt. Add the ice, secure the lid, and shake for 10 seconds. Add the milk, strawberry syrup, and salt, then stir to combine. Enjoy immediately.

Before planting a container-grown tree, I like to check the root ball for tight, circling roots. A few simple relief cuts can help loosen the roots, encourage them to branch into the new soil, and give the tree a better start in the garden.

Peonies are one of my favorite flowers to grow, although I do admit that I love so many kinds! Let's talk about the 3 different types I have in my flowerbeds!
Learn more about peonies: https://www.wyseguide.com/3-types-of-peonies/