SUMMER in a bagel
TRAVEL AND FOOD WRITER KAREN BURNS-BOOTH OF LAVENDERANDLOVAGE.COM SHARES HER RECIPE FOR A SALMON AND ASPARAGUS BAGEL
IT’S THE HEIGHT OF SUMMER AND WHEN THE SUN STARTS TO SHINE, THAT’S YOUR C CUE TO GET INTO THE G GARDEN FOR A RELAXED L LUNCH OR LAID-BACK SUPPER. MAKEMK LIFELIF EASY WITH OUR INSPIRED RECIPE WITH THE NEW YORK BAKERY CO. BAGELS.
LOVED BY EVERYONE, OF ANY AGE, BAGELS ARE PERFECT FOR SUMMER, WHETHER YOU WANT SOMETHING FAST AND AL FRESCO, FOR THE KIDS AFTER SCHOOL OR IF YOU’RE HAVING FRIENDS OVER FOR A MEAL. FROM TOASTING AND EATING WITH DIPS, TO USING THEM IN PLACE OF A BURGER BUN, BAGELS ARE SO VERSATILE TO USE. THE DISHES I CREATE ALWAYS MAKE THE MOST OF SEASONAL INGREDIENTS AND I THOUGHT I’D SHARE THIS ELEGANT AND SUMMERY WAY TO SERVE THE SEASON’S BEST INGREDIENTS, FRESH SALMON AND ASPARAGUS – DRESSED WITH A DOLLOP OF TANGY LEMON MAYONNAISE. THE SESAME BAGEL FROM THE NEW YORK BAKERY CO. ADDS A DELICIOUS NUTTY FLAVOUR. FOR A RELAXED WEEKEND LUNCH – OR EVEN AS A FABULOUS STARTER – IT’S A CELEBRATION OF SEASONAL SIMPLICITY.