Warm salmon & spinach salad with roasted beets, avocado, feta and olives

We did a quick road trip over the Easter long weekend to the coast. Specifically, the East Coast. More specifically, Halifax.

What? That’s faaaaar, you say? Too much driving for a weekend? Naw. We stretched the weekend to five days, and took our time getting there, visiting family in Quebec City and friends in Moncton. Besides, we’re seasoned travellers – especially the kiddos.

We enjoyed a much-needed break in one of Canada’s most charming cities, and spent most of our Easter Sunday beachcombing at Crystal Crescent Beach and scaling the bluffs at Herring Cove. Glorious. We spent a slow grey morning sipping lattes at our favourite café and ate lobster, fish and chips at a dive diner. It felt like a mini vacation.

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On returning home {Apple & Fennel Stuffed Salmon with Cider Sauce}

I crammed my hands in the pockets of my jeans to keep them warm as I followed my brother along a narrow path that paralleled a creek.

It was mid-October and the chill in the air confirmed that fall was well advanced in Northern British Columbia. The woods were vibrant with reds and oranges, one last festival of colour before Winter would wave her wand and transform the scene into a world of white.

Josh and I walked over mossy logs and slippery leaves until the brambles of wild roses and clumps of willows parted to show the stream. The water tumbled white, then quieted into a narrow creek bed lined with small, smooth stones.

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