As we get out the garden tools, clean the winter bugs and dirt out of the garage, store the flannel sheets, and finally see what our houses and neighborhoods look like in the light of day (if you're like me and work all the daylight hours of winter), the dinner table also changes. What do you like to cook or bake to signal spring has arrived to the dinner table? Pasta primavera? Strawberry-rhubarb pie?
We recently purchased ham steaks at Costco. Growing up I remember eating those when mom wanted a quick dinner on the table, and I have not had them for some years. Beyond the quintessential first barbecue of the season, eating ham steaks cooked on the grill pan and served with some twice-baked potatoes and asparagus really says spring is here.
Speaking of the first barbecue of the season, this is my first spring as a married woman and I am discovering more hidden talents of my husband. We celebrated our first particularly beautiful 70-degree Saturday a couple weeks ago - with steak, of course. My husband takes over the kitchen when we are having barbecue, and the results are wonderful! Remember those Outback Steakhouse "bloomin' onions?" I get my own version at home now. Who needs to eat out?
Another side dish he has introduced me to involves grilling bell peppers and then serving them in a tangy sweet dressing.
Grilled Peppers with Balsamic Dressing
Slice the tops off the peppers. Grill for about 30 minutes.
Bring them inside and let them sit to cool down. Peel off as much skin as possible.
Make a dressing of 3 parts balsamic vinegar to 1 part sugar and soak the peppers in it. Eat!
Bonus: There will probably be leftover dressing, which keeps in the refrigerator. Go buy fresh spinach leaves, strawberries, and feta or chevre, and voila, a fabulous tasting spring salad.
Steak Salad
If you happen to have leftover steak and peppers, here is another good salad recipe. I particularly like the dressing recipe here but used an assortment of vegetables in my refrigerator that go with steak. My main requirements for steak salad are spinach, red onion, and bell peppers, along with whatever cheese you have that goes with steak. I used shredded Gouda this time. Any leftover asparagus spears from the barbecue are perfect to cut into this salad as well.
Happy spring!
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