Week 23: Spring grilling

So, this week’s theme is “Spring grilling,” and yes, I’m well aware we’re in the full swing of a sweltering summer. Here in SoCal the seasons all blur together — we’re blessed — so really, this is just another trio of grilling recipes for the arsenal.

Chef Brian put this menu together in the beginning of June. While they are spring ingredients, I didn’t have a problem finding the anything, save for morel mushrooms (Whole Foods, Henry’s or the Interwebs are your best bet).

Chef says the menu is all about light ingredients and doing away with marinades and seasonings. Spring, he says, is all about enjoying the natural flavors of food. Here’s the menu:

Week 23, Meal 1: Grilled salmon over fava beans, spring onion and basil topped with parsley and radish salad in lemon vinaigrette

Week 23, Meal 2: Grilled lamb chops over asparagus and morel mushrooms with sherry vinaigrette

Week 23, Meal 3: Grilled Branzino over spring panzanella with lemon-tarragon vinaigrette

Each recipe makes two servings. Continue reading for the shopping list.

Week 23, Meal 1: Grilled salmon over fava beans, spring onion and basil topped with parsley and radish salad in lemon vinaigrette

Fish
2 5-6 oz. pieces of salmon, skinless
Salt and pepper, to taste
Cooking spray

Fava mix
2 lbs. whole fava beans in the pod
2 spring onions, white and light green, sliced
2 T basil, chiffonade (thin slice)
1 T olive oil
Salt and pepper, to taste

Parsley and radish salad
1 cup loosley-packed parsley leaves
3 radishes, sliced thin
1 lemon, juiced
1 T olive oil
Salt and pepper, to taste

Week 23, Meal 2: Grilled lamb chops over asparagus and morel mushrooms with sherry vinaigrette

Lamb
6 single bone lamb chops
Salt and pepper, to taste
Cooking spray

Sherry vinaigrette
1 t sherry vinegar
1 T olive oil
1 t chopped shallot
1/2 t chopped garlic
Salt and pepper, to taste

Morels and asparagus
1 T vegetable oil
8 oz. asparagus, cut into 1 1/2-inch pieces, lower 1/3 discarded2-3 oz. morel mushrooms, stemmed (cut down if they’re large, but the smaller the better)
1 shallot, finely chopped
1 clove garlic, finely chopped
1/4 cup sherry cooking wine
Salt and pepper, to taste

Week 23, Meal 3: Grilled Branzino over spring panzanella with lemon-tarragon vinaigrette

Fish
2 5-6 oz. portions Branzino filets, skin on
Salt and pepper to taste
Cooking spray

Lemon-tarragon vinaigrette
1 leek, white and light green only, small diced
2 lemons juiced
1 T tarragon, finely chopped
1 T olive oil
Salt and pepper, to taste

Spring Panzanella
1 cup peas, shucked, fresh or frozen
8 oz. asparagus, cut into 1 1/2 inch pieces, discard lower 1/3
2 oz. piece of sourdough baguette, medium to large dice
1 T olive oil
Salt and pepper, to taste
1 cup watercress, loosely packed

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