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. Continue reading Week 23: Spring grilling