All of the amazing tasty fruits and vegetables that arrive in the markets during spring such as; new potatoes, mint, peas, radishes, rhubarb (my personal favorite) leeks, artichokes, arugula, asparagus, garlic, grapefruit, scallions, cherries, fava beans, beets, carrots and all the delicious greens. Makes you want to become a vegetarian!
My husband surprised me last night when he arrived home and gave me a beautiful bouquet of plum colored tulips. Now that put a springtime smile on my face and I put a big kiss on him.
I hope you enjoy my spring dinner listed below and enjoy this glorious springtime.
"No winter lasts forever; no spring skips its turn." - Hal Borland
Fresh Italian bread - with a sharp knife slice bread about 1-inch thick on a diagonal. In small ramekins add extra virgin olive oil and balsamic vinegar to dip the bread into. Mmmm, my mouth is watering! I made this dinner for Jerry and I recently and it was delicious.
Pasta with Springtime Green Sauce
1 lb. linguine
2 garlic cloves
2 cups Italian parsley, loosely packed
4 anchovy fillets
1 bunch scallions, including green part
2 tsp. fresh lemon juice
1/3 cup stuffed green olives, pitted
2 tsp. capers, drained
pinch red pepper flakes
salt and freshly ground black pepper
1/2 cup olive oil (be sure and use a high quality oil)
1/2 cup freshly grated Parmesan cheese
1/4 cup pine nuts (lightly toasted) garnish
In a pot of boiling salted water, add pasta and cook al dente. Meanwhile, to a food processor add garlic and finely chop. Add parsley, scallions, anchovies, olives, capers, red pepper flakes, lemon juice, salt and pepper processing to finely chop. With motor running add 1/2 cup oil to combine. Stir in 1/4 cup Parmesan cheese. Drain cooked pasta well and place back into pot, stir in sauce to combine. Pour pasta onto a serving platter and add remaining cheese, sprinkle with pine nuts.
"Spring shows what God can do with a drab and dirty world." - Virgil A. Kraft
"Are you sure the mango is a food? Seems more like a spring tonic to me"
Pacific Northwest Grilled Salmon - one of my favorite fish
6 (8 oz.) salmon fillets (I always make more fish than needed as I like to make salmon Caesar salads the next day for dinner and I love salmon salad sandwiches too)
1/4 cup fresh lemon juice
3 Tbl. olive oil
1 Tbl. fresh lemon zest
1 Tbl. fresh dill, chopped
2 garlic cloves, finely minced
salt and freshly ground black pepper
Fresh Italian parsley, chopped (garnish)
Lemon wedges (garnish)
In a bowl whisk the lemon juice, zest, salt, pepper, and garlic with olive oil. Place salmon into a glass or plastic bowl with a lid and add marinade. Use your hands to rub the marinade over the salmon then add lid and place in fridge for about 1 1/2 hours, turning to coat occasionally. Heat your grill and place salmon fillets onto hot grill. Brush some of the marinade onto the salmon and grill about 5 minutes per side depending on how thick the fillets are. When cooked on both sides remove to lettuce lined serving platter, sprinkle on fresh parsley and arrange lemon wedges alongside. Serve with the above pasta.
Tossed Garden Salad with a Zippy Vinaigrette
6 cups roughly chopped romaine lettuce
2 cups arugula, torn
1 can artichokes (not marinated), drained and sliced (use fresh if desired, but I didn't have any handy)
1/2 cup Pepperoncini peppers - stems removed and sliced in half
1 large red pepper - seeded - grilled and sliced into strips
1/2 red onion, thinly julienned
1 cup Provolone cheese, sliced
1 cup fresh mushrooms, thinly sliced
1 cup olives, sliced in half (good quality)
1/2 cup fresh Parmesan cheese, shredded
Croutons (homemade)
Dressing (this makes a lot)
1 1/3 cups olive oil
1/2 cup tarragon vinegar
1/4 cup fresh Parmesan cheese, grated
10 pimiento stuffed olives
2 scallions, chopped including green part
4 garlic cloves
1/4 cup fresh parsley
1 Tbl. fresh lemon juice
salt and freshly ground black pepper
2 tsp. anchovy paste
1 tsp. honey
2 Tbl. fresh basil
2 tsp. fresh oregano
Dressing; in a blender add all dressing ingredients and blend well, taste and adjust seasonings. Place in fridge. Salad; in a large bowl, add all ingredients except 1/4 cup Parmesan cheese. Toss well and combine with dressing. Place dressed salad onto a serving platter, sprinkle on Parmesan cheese and add croutons.
"The spring came suddenly, bursting upon the world as a child bursts into a room,
with a laugh and a shout and hand full of flowers." - Henry Wadsworth Longfellow
Dessert
Fresh mixed berries, cherries are good to add too
Chocolate shavings
Chambord Whipped Cream
2 cups of heavy whipping cream
1 1/2 Tbl. Chambord
1/4 cup powdered sugar
Wash berries, drain well and place into a bowl lightly tossing to combine then place into individual serving bowls. Shave the chocolate. In a bowl of electric mixer, add whipping cream and start mixer then add powdered sugar and Chambord whipping to almost stiff peaks. Add dollops of whipped cream to berries and top with shaved chocolate.
I would suggest serving a Fume Blanc or Pinot Noir wine with this meal, but that is what we enjoy you serve whatever pleases you.
"The year's at the spring, and day's at the morn; Morning's at seven; The hillside's dew-pearled;
The lark's on the wing; The snail's on the thron;
God's in His heaven - All's right with the world!" - Robert Browning
"Let us fix our eyes on Jesus, the author and perfecter of our faith." - Hebrews 12:2
"Trust in the Lord with all your heart....He will make your paths straight." - Proverbs 3:5-6
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