The spring sun is out and that means it’s time to fire up the grill! This is a simple, bright and refreshing side dish that goes well with just about anything. It’s perfect for a weeknight dinner, and while the asparagus is marinating you can get the rest of your meal ready and preheat the grill…and pour yourself a glass of wine. Because wine’s important. And so is multitasking. With wine.
Summer’s here! My CSA is kicking serious booty and the produce at my local farmers market is bangin! Summer is my favorite season of the year. My anniversary, birthday, and husband’s birthday all occur over the next few steamy months, but most importantly [wink]…the veggies are KILLER. And, hello!, tomatoes are just around the corner! That means my love affair with fresh bloody marys will soon begin again. Swoon.
My CSA box last week was abound with summer squash and basil (along with kale, cilantro, broccoli, Chinese cabbage, cucumbers, kohlrabi, and salad mix!). I’ve also got loads of garlic scapes from the CSA and market which I’ve been using for a lot of pestos, sauces and veggie sautees. I knew the summer squash was destined for the grill – grilled squash is superb! – but I wanted to jazz it up a bit and use up some of the basil and garlic scapes, but not in the usual pesto. I happened to have mint and lemons hanging around in the fridge, so I decided to make a gremolata to top the grilled squash.
In my house, the dude is NOT the grill master, it’s this dudette (thumbs pointing at myself). Nothing makes me happier than sweating bullets in the hot Missouri sun standing in front of a flaming veggie-covered grate with my face about to melt off from the heat of the grill, tongs in one hand and a glass of Sauvignon Blanc in the other. It’s pure joy. I get so stoked when spring arrives because one of my favorite things to grill is asparagus, I could eat mountains of it…and when you combine them with grilled portabella mushrooms, blue cheese, balsamic syrup, and garlicky pasta the birds sing, rainbows beam, and fairies flutter about doing a happy dance…at least that’s what happens in my head…what, too much wine?
Ok, let’s get it on! Grilling, that is.
the Seasonal Veg Head 