Celebrate Summer With These 3 Great Events Strawberry Days Saturday, June 15 & Sunday, June 16 Town Square Park
project. Mixed in with all the cars, you can expect food, drink, music, and more. The event is free, open to the public, and runs between 10 a.m. and 4 p.m. As a bonus, this event runs simultaneously with Strawberry Days. Northwest Animal & Nature Festival This “all-animal inclusive” event celebrates all the animals we know and love in the Northwest. Learn about bird-watching, how to better care for your pet, or the various animals that populate the area. Several animal experts will be present to answer questions and share their insight into animal care and conservation. Enjoy live music, food trucks, and get ready to learn something new! The event is free, open to the public, and runs between 10 a.m. and 4 p.m. You can verify dates and times at DiscoverBurien.org . Saturday, June 22 Town Square Park
Celebrate summer with Strawberry Days! There’s nothing like a fresh Washington strawberry, and there will be plenty in Town Square Park on Saturday and Sunday. Strawberry Days is perfect for the whole family. Enjoy games, food, drinks, live music, and, of course, strawberries. The event is free, open to the public, and runs between 10 a.m. and 8 p.m. on Saturday and 10 a.m. to 4 p.m. on Sunday. Father’s Day Car Show Sunday, June 16 Town Square Park Old cars, new cars, restored cars, muscle cars, classic cars. You name it, it’s here! Over 200 cars are expected at the Father’s Day Car Show in downtown Burien. Take in the history of each car or find inspiration for your next automotive
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With raw zucchini, toasted hazelnuts, and a robust Parmigiano-Reggiano, this early summer salad is a delight of different textures and flavors that will make a great side at your next cookout.
INGREDIENTS:
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3 small zucchini (3/4 lb.) 1/2 tsp lemon zest, grated 3 tbsp fresh lemon juice 3 tbsp extra-virgin olive oil Salt and pepper, to taste
1/4 cup toasted hazelnuts, coarsely chopped
Mint leaves, for garnish
Parmesan cheese, preferably Parmigiano-Reggiano, for garnish
DIRECTIONS:
1. Using a mandolin or very sharp knife, slice zucchini lengthwise into extremely thin, wide ribbons. 2. Arrange zucchini ribbons on a plate, sprinkle with lemon zest, and drizzle with juice. 3. Drizzle oil over zucchini, season with salt and pepper, and toss. 4. Scatter hazelnuts over the top, garnish with mint and cheese, and serve.
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