Meyer lemon & poppy seed cake

Butter, unsalted, room temperature	300 grams
Sugar, super-fine	250 grams
Vanilla extract	3 teaspoons
Eggs	5 large
Baking powder	3 teaspoons
Flour, all-purpose	300 grams
Meyer lemon zest from unwaxed fruit	2
Meyer lemon juice, fresh squeezed	1
Poppy seeds	1 tablespoon

1. Preheat the oven to 350°F; grease a 7-inch springform cake pan. 
2. Cream the butter and sugar in a large mixing bowl with a wooden spoon or handheld electric whisk until pale and fluffy. 
3. Stir in the vanilla. 
4. Add the eggs one at a time, whisking well after each addition. 
5. In a separate bowl, sift the baking powder and flour together, then fold into the egg mixture. 
6. Fold in the orange zest, juice, and poppy seeds until well combined. 
7. Spoon the batter into the cake pan, and level the top with the back of the spoon. 
8. Bake for 50 to 60 minutes, until the cake is firm to the touch and a skewer inserted in the center comes out clean. 

Note: The cake tastes best the day after baking, and is also suitable for freezing.
Recipe from Nordic Bakery Cookbook by Miisa Mink.

Strawberry & spinach salad with sweet onions and poppy seed-ginger vinaigrette

Vinaigrette
Vinegar, white wine	¼ cup
Ginger, peeled, minced	1 tablespoon
Mustard, Dijon	2 tablespoons
Honey	3 tablespoons
Sugar	2 tablespoons
Salt	½ teaspoon
Pepper, freshly ground	¼ teaspoon
Olive oil, light, or other salad oil	1/3 cup
Poppy seeds	2 teaspoons
Salad
Strawberries, stemmed, quartered	3 cups
Spinach, stemmed, washed well, spun dry	8 to 10 cups
Onion, sweet white, thinly sliced	½ cup
Almonds, sliced, toasted	½ cup

1. Whisk the vinegar, ginger, mustard, honey, sugar, salt, and pepper in a medium bowl.
2. Gradually whisk in the oil, emulsifying the vinaigrette.
3. Stir in the poppy seeds; refrigerate for up to 2 days.
4. Toss the berries, spinach, and onion with the vinaigrette.
5. Sprinkle with almonds.

Recipe from Kathy Casey's Northwest Table.