Spring Forward

The lawn is slowly turning green, buds emerge waking plants from their winter slumber, and birds weave 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 a spinach salad prepared with warm 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 tuna steak 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 apple 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!

Baby Spinach with Warm Goat Cheese Salad

Serves 4

INGREDIENTS

4 cups baby spinach

4 cups baby arugula

1 tablespoon butter

1 clove garlic, crushed

1/4 cup Italian bread crumbs

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 spinach and 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.

Remove from heat and drop the goat cheese crumbles into the breadcrumbs a few at a time and turn to coat in the breadcrumb mixture. Spoon the coated goat cheese on each serving of greens then drizzle the salads with olive oil and balsamic vinegar. Sprinkle with the sesame seed and fresh cracked pepper.

Grilled Tuna Steak with Grape and Caper Salsa

Serves 4

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) tuna steaks

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 tuna steaks onto a plate, brush with lemon juice then season with salt and pepper to taste.

Cook tuna steaks on preheated grill until cooked to desired degree of doneness, 1 to 3 minutes per side for medium-rare. Spoon the grape and caper salsa over the lower third of each steak.

Shrimp and Asparagus Orzo

Serves 4

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 5 minutes, then strain out shells and discard. Stir in the orzo and cook for 5 minutes. Stir in the asparagus pieces and continue cooking until the pasta is al dente, about 4 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.

Apple Strawberry Crisp

Serves 4

INGREDIENTS

3-1/2 cups granny smith apples, peeled, cored and 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. Mix the sliced apples, 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 apple mixture in each ramekin.

Bake at 350 degrees for about 35 minutes.

SHOPPING LIST

Fresh basil
Fresh Italian parsley
1 shallot
2 clove garlic
1 lemon
12 ounces fresh asparagus
16 ounces green seedless grapes
3 granny smith apples
12 large strawberries
1 small container of baby spinach
1 small container baby arugula
Heavy cream
4 ounces Asiago cheese
6 ounces goat cheese
1 stick butter
Italian bread crumbs
1 box orzo pasta
4 (8-ounce) tuna steaks
8 extra-large shrimp
Balsamic vinegar
Olive oil
Toasted sesame seed
1 small jar capers
Brown sugar
All-purpose flour
Ground cinnamon
Quick-cooking oats
Baking powder
Baking soda

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.