Was visiting family in sunny Palm Desert so I apologize for coming at you one day late this week. Back to reality, and back in the kitchen.
If you’re hosting brunch or dinner this Easter, let the season inspire your menu. Asparagus, strawberries, wild salmon, spring onions, and more…hit the farmers’ market and see what grabs you. The Los Angeles Times has a lovely slideshow of seasonal dishes for your table. I’m looking at this Stawberry Crostata and the Asparagus with Lemon Aioli. Keeping it fresh and seasonal means simple, delicious food every time.
Grilled Tuna Steak with Provencal Vinaigrette
is a weeknight dinner full of big flavors with little work. From The Washington Post
, I’m reminded that the flavors of Provence lend themselves ideally to simply grilled fish. Tuna works because it’s steak-like texture holds up to the grill but this relish-like condiment would be nice with halibut or salmon too. Tomato, capers, olives, and roasted peppers are tossed with the vinaigrette for texture and lots of acidity. The fish is grilled but if it’s not nice enough to fire up your outdoor grill, try a grill pan. You’ll get a little less of that smoky flavor but it still works in a pinch.
Lamb is the “protein of the season”- Passover or Easter, it is the centerpiece of many tables this week. Most recipes are for slow roasted legs but this version, Honey Glazed Loin Chops
, from The San Francisco Chronicle
, shaves off hours of time. It’s elegant enough for a holiday meal yet quick enough for a Wednesday night. Who say’s lamb’s just for Easter?
Happy Spring, Happy Holidays, and Happy Reading.
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