Spring is in the Air

By Paul Main

We have entered March, and we are likely out of the woods with our “Gray Winter” Tule fog and the coldest of temperatures. The days are getting longer, seasons are changing, and spring is in the air. With later sunsets, we have more opportunities to be active and even to make a great meal for family, friends, and coworkers.

In all seasons, consumers can typically find many fruits and vegetables, with produce shipped to us from all over the world. Even so, let’s not forget where we live: We are in one of the largest, if not the largest, agriculturally based food-growing regions on the planet, and I look forward to the different varieties of products that are available at our local fruit stands, farmer’s markets, and even our grocery stores in springtime.

Out of respect for our Valley’s bread basket, let’s kick spring off with some lighter, but flavorful, dishes. For starters, I would like to suggest some salad-making ideas that pack a bounty of nutrients, as well as taste. We will then grill marinated lamb skewers and pair them with a lemon and rosemary couscous.

Salads

Salads have endless variety. There are many combinations for making a great spring salad, so experiment with some of the ideas below and enjoy your own creation.

Fresh Idea 1: Use assorted salad greens—baby greens, spring mix, arugula, watercress, endive, or other fresh crunchy leaves
Fresh Idea 2: Use some fruits and vegetables—radishes, artichokes, avocado, strawberries, dried cranberries, apricots, fennel, carrots, green peas, green onion, sugar snap peas, asparagus, and beets, to name a few. Don’t be afraid to use apples, oranges, or other produce that you enjoy.
Fresh Idea 3: Use some nuts—almonds, walnuts, or pecans
Fresh Idea 4: Use some cheese—blue cheese, feta, goat cheese, or your favorite type
Fresh Idea 5: Add some dressing—Balsamic or citrus vinaigrette, fresh lemon juice, and poppy seed dressing are all light and a bright complement to your fresh creation. Try to avoid creamy dressings, unless you just can’t do without.

Marinated Lamb Skewers

Ingredients:
1 ½-2 pounds of boneless lamb, cut in 1-2 inch cubes
1 cup red wine (any red wine will work)
½ cup olive oil
4-5 cloves of garlic, minced (it is better to use fresh than jarred)
2 tablespoons chopped parsley
1 tablespoon chopped basil
1 tablespoon finely chopped thyme
2-3 teaspoons chopped mint (use more if you want, I don’t like to overpower the meat)
1 ½ teaspoons black pepper
1 ½ teaspoons salt

10 wooden skewers (more if you make some veggie kebabs)

Method:
Cut the lamb into cubes and place in a bowl, shallow pan, or baking dish. Combine all other ingredients into a mixing bowl and stir until salt is dissolved. Pour the marinade over the meat and mix well (you might want to use your hands for this part). Marinate the meat at least 4 hours in the refrigerator.

Soak the wooden skewers in water for at least 20 minutes. When ready, start your grill and warm to a medium heat. Put the meat on the skewers and grill 6-8 minutes or to your desired doneness. Rotate skewers occasionally to allow all sides of the meat to cook.

Serving suggestion: While you have the skewers out, consider grilling some vegetable kebabs to serve along side the lamb and couscous. Cut up some onion, squash, and asparagus and toss quickly in your own marinade or use some Italian dressing. Skewer the vegetables and grill 3-4 minutes, rotating to ensure even grilling.

Note: This recipe works just as well with beef or chicken. If possible, use fresh herbs (basil, thyme, mint, etc.). If these are not available, use dried herbs.

Lemon and Rosemary Couscous

Couscous is round, tiny pasta. It is available at most stores in the bulk section or with the boxed rice and grains. It comes in many varieties and flavors. If you have never made couscous, I encourage you to try this recipe.

Ingredients:
4 cups chicken or vegetable broth (preferably low sodium)
3 tablespoons of fresh lemon juice (the bottled stuff isn’t the same for this)
zest of 1 lemon
2 teaspoons chopped rosemary (if using dried rosemary, make sure it is finely chopped)
¼ teaspoon of salt to taste (most canned broths contain salt; you may not need much)
black pepper to taste
2 cups plain couscous
additional lemon sections for an extra splash of juice

Method:
In a sauce pot, bring the broth, lemon juice, and zest to a boil with the rosemary, salt, and pepper. In a medium bowl, measure in the couscous and add the boiling broth mixture over the couscous. Cover and allow the mixture to sit for 10-12 minutes, until the broth is absorbed.

With a fork, fluff the couscous and serve.

Cooking Safety Tip:

Since we talked about salads, we should discuss cleaning lettuce, as well as other fruits and vegetables. Lettuce and spinach grow low to the ground, so this increases their exposure to ground-based fertilizers and contaminants. Remember to clean produce with grooves and texture carefully as they are harder to clean.

Be sure to thoroughly rinse raw fruits and vegetables under running water before eating them. Do not use soap, detergents, or bleach solutions. If necessary, you can use a small vegetable brush to remove dirt trapped on the surface. Also, remove bruised or damaged areas of the produce, as bacteria can flourish in these places.

To learn more about food safety, go to HYPERLINK “http://www.foodsafety.gov” www.foodsafety.gov. Keep safe and keep cooking! More recipes are now available at HYPERLINK “http://www.valleyresponsemagazine.com” www.valleyresponsemagazine.com.

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