Spring means fresh flavor

The lawn is slowly turning green, buds emerge waking plants from their winter slumber, and birds make nests in preparation of new family additions, all in celebration of spring. Whether under your favorite shade tree, on the patio or even a balcony, the warming weather and gentle breezes make this an ideal time to enjoy a meal in your backyard paradise.

In honor of the season, our menu features April’s fresh picked favorites: spinach, asparagus and strawberries. We start with an arugula salad prepared with roasted red peppers and goat cheese. If you have never tried goat cheese, the smooth, creamy texture and mild taste are an excellent contrast to the balsamic bite of the dressing. For the entree, we have a nice grilled salmon filets with a grape and caper salsa, served with shrimp and asparagus orzo. And to finish the meal with the fruitful taste of spring, a warm banana strawberry crisp, No matter how large or small the area, there seems to be a great pleasure in serving a meal outdoors, all enjoyed in the peaceful serenity of your own backyard. Here’s to a great meal serenaded by the sounds of spring – cheers!

Grilled salmon with grape and caper salsa

INGREDIENTS

2 cups green seedless grapes, halved

1/3 cup capers, drained and rinsed

1 shallot, minced

2 tablespoons chopped Italian parsley

1 tablespoon olive oil Salt and black pepper to taste

4 (8-ounce) salmon filets 1/4 cup fresh lemon juice

DIRECTIONS Preheat an outdoor grill for medium-high heat and lightly oil grate. Stir together grapes, capers, shallot, parsley and olive oil in a bowl; season to taste with salt and pepper, and set aside. Place salmon filets onto a plate, brush with lemon juice then season with salt and pepper to taste.

Cook salmon on preheated grill until cooked to desired degree of doneness, one to three minutes per side for medium-rare. Spoon the grape and caper salsa over the lower third of each steak. Serves 4.

Baby arugula with goat cheese and roasted red pepper salad

INGREDIENTS

8 cups baby arugula

1 tablespoon butter

1 clove garlic, crushed

1/4 cup Italian bread crumbs

1/2 cup pickled roasted red pepper

6 ounces goat cheese, in large crumbles

8 tablespoons balsamic vinegar

8 tablespoons olive oil

2 tablespoons of toasted sesame seed Fresh cracked pepper

DIRECTIONS Arrange the arugula on four plates. In a skillet, melt butter over medium heat, and add crushed garlic. Cook over medium heat and stir until lightly golden. Stir in the breadcrumbs and cook for about 30 seconds to allow the garlic butter to be absorbed. Add roasted red pepper, crumbled goat cheese and bread crumbs to arugula. Drizzle the salads with olive oil and balsamic vinegar. Sprinkle with the sesame seed and fresh cracked pepper. Serves 4

Shrimp and asparagus orzo

INGREDIENTS

8 extra-large shrimp

1 clove garlic, minced

2 tablespoon olive oil

5 cups water

5 ounces orzo pasta

12 ounces fresh asparagus, trimmed and cut into

1-inch pieces

3 teaspoon extra-virgin olive oil

1 tablespoon minced fresh basil

1/2 cup grated Asiago cheese Salt and pepper to taste

DIRECTIONS Peel shrimp, reserving the shells. In a skillet over medium heat, cook the garlic and shrimp in 2 tablespoons of olive oil, stirring frequently to keep the garlic from browning. When shrimp are cooked through, remove from heat and allow to cool.

Bring water to a boil in a large pot over high heat. Add shrimp shells, boil for five minutes, then strain out shells and discard. Stir in the orzo and cook for five minutes. Stir in the asparagus pieces and continue cooking until the pasta is al dente, about four minutes. Drain into a colander, preferable mesh or small holed so as not to lose pasta. Return to pot.

Add cheese and shrimp then toss allowing cheese to melt and shrimp to warm gently. Drizzle with 3 teaspoons of olive oil. Sprinkle with fresh basil and season to taste with salt and pepper. Serves 4.

Strawberry banana crisp

INGREDIENTS

4 cups bananas sliced

12 large strawberries, cross sliced

1/3 cup brown sugar

2 teaspoon all-purpose flour

1/4 teaspoon ground cinnamon

3 tablespoons cream

3 tablespoons butter

1/3 cup quick-cooking oats

1/3 cup all-purpose flour

1/3 cup packed brown sugar

1/8 teaspoon baking powder

1/8 teaspoon baking soda

1 tablespoon of butter for ramekins

DIRECTIONS Preheat oven to 350 degrees Fahrenheit. Mix the sliced bananas, strawberry slices, brown sugar, 2 tablespoon flour, ground cinnamon and cream together. Then place mixture in 4 buttered ramekins.

In a separate bowl with a mixer, blend the butter, oats, 1/3 cup flour, brown sugar, baking powder and baking soda. Crumble evenly over the fruit mixture in each ramekin. Bake at 350 degrees F for about 35 minutes. Serves 4.

Chef John Strand of Accents – Personal Chef Services specializes in elegant in-home dinners and weekly meal services, “making your home your favorite place to eat.” He can be reached via email from his website at www.accentspcs.com.

Shopping List

Fresh basil

Fresh Italian parsley

1 shallot

2 clove garlic

1 lemon

12 ounces fresh asparagus

16 oz green seedless grapes

5 bananas

12 large strawberries

1 large container baby arugula Heavy cream

4 oz Asiago cheese

6 ounces goat cheese

1 stick butter Italian bread crumbs

1 box orzo pasta

4 (8-ounce) salmon filets

8 extra-large shrimp Balsamic vinegar olive oil toasted sesame seed

1 small jar capers

1 jar pickled roasted red pepper Brown sugar All-purpose flour ground cinnamon Quick-cooking oats Baking powder Baking soda