27 Mar Special of the day: Celebrate Spring’s Seasonal Produce
Celebrate spring by selecting the best and brightest of fresh seasonal produce in the market to serve for supper. Knowing what’s in season when you shop for groceries is the way to go for full flavor and value.
Watching when the price of specific fruits and vegetables plummet is one way to tell if something it is season. Asparagus, for example, can range from just over $2.00 all the way up to $5.00 a pound depending on when you buy it. Now is the time to start enjoying tender stalks of asparagus again as it is coming into season and much more reasonable than in winter when it is typically thicker and woodier than desired.
Fresh baby arugula, with its peppery appeal, is delicious in the spring, too, providing an alternative to ordinary salad greens. My favorite way to use arugula is lightly-dressed and served as an accompaniment to grilled marinated steak. If you marinate the steak in the morning, you can fire up the grill later, and this all-in-one entrée is merely minutes away.
Keep it simple this spring. Enjoy fresh fruits and vegetables at their seasonal best, and let their fabulous flavors shine through.
This week’s Special of the day: Celebrate Spring’s Seasonal Produce with Recipes for Grilled Marinated Tri Tip with Lightly Dressed Arugula Salad and Tender Crisp Asparagus with Blender Hollandaise. Happy cooking!
Recipe and food photography by Sydne George.
Grilled Marinated Tri Tip with Lightly Dressed Arugula Salad
1 clove garlic, minced
¾ cup balsamic vinegar
¼ cup olive oil
2 medium sized tri tip steaks
½ cup blue cheese crumbles
Whisk marinade ingredients together in small bowl.
Place 2 medium tri tip steaks in large sealable plastic bag. Pour marinade over. Squeeze air out bag, seal and refrigerate for at least an hour.
Preheat barbecue grill to 325 degrees.
Remove steaks from marinade.
Cook steaks on preheated grill for 4-5 minutes, turn and cook for an additional 4-5 minutes on other side (for medium).
Remove from grill and transfer to a cutting board. Sprinkle blue cheese crumbles over grilled steask and let rest until cheese melts.
Slice into thin slices.
Lightly-dressed Arugula Salad
2 tbsp. olive oil
1 tbsp. rice vinegar
Salt and freshly ground pepper to taste
2 cups fresh baby arugula, washed and dried
1 cup grape tomatoes, cut in half horizontally
Whisk dressing ingredients together until well-mixed.
Toss dressing with arugula and tomatoes in salad bowl.
Arrange Lightly-dresseed Arugula Salad on dinner plates.
Fan thinly sliced Marinated Tri Tip Steak over the salad.
Season with salt and freshly ground pepper, if desired.
Tender Crisp Asparagus with Blender Hollandaise
1 bunch tender spring asparagus, trimmed
Fill a medium saucepan ¾ full of water. Add ½ tsp. salt and bring to a gentle simmer over medium heat. Add asparagus to simmering water and cook just until crisp tender, about 6 minutes. Drain into colander.
While asparagus is cooking, make the Blender Hollandaise Sauce.
Blender Hollandaise Sauce
(makes about ¾ cup)
2 egg yolks
1 tbsp. fresh lemon juice
½ cup melted butter
Add egg yolks to the blender and blend until thick. Add lemon juice and blend. Slowly add melted butter and blend until thickened. Serve over tender crisp asparagus. Enjoy!
Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at firstname.lastname@example.org . Sydne’s recipes from “Special of the day” are archived at http://sydnegeorge.com/blog/.