This is an easy weeknight meal chock full of spring veggies. If you don’t have access to green garlic – sub in 4 cloves garlic, green onions can stand in for spring onions and peas for pea shoots. I served this dish with a little buttered fregola pasta.
1 lb New York Strip Steak
1 bunch of green garlic, sliced 1/2 inch pieces
1 bunch of garlic scapes, sliced 1/2 inch
1 bunch of spring onions, sliced 1/2 inch
1 bunch of asparagus, sliced 1/2 inch
1 clove garlic
1/3 c dijon
1 tbsp sherry vinegar
1 tsp honey
1/2 tsp cayenne pepper
1/3 c olive oil
1 tbsp water
Combine garlic clove, Dijon, sherry vinegar, honey, olive oil, cayenne and water and blend together with an emersion blender until smooth.
Heat grill over medium high. Season steak with salt and pepper and rub with a little olive oil. Grill 3 – 5 min per side until internal temp of 120. Let rest.
In a large skillet heat 2 tbsp olive oil and add all the veggies excep that pea shoots and cook for about 7 minutes until Asparagus is crisp tender. Stir in pea shoots and season with salt and pepper.
Slice steak thin and drizzle with sauce. Serve with veggies.
This dish takes minutes to prepare and grilled veggies taste oh so good! Happy Spring y’all!
Zest from 1 meyer lemon
Juice from 1 meyer lemon
1 tbsp dijon mustard
¼ c olive oil
Salt and pepper
2 large bunches thick asparagus, trimmed
2 bunches spring onions, rinsed and trimmed
Heat grill to medium high.
Whisk together first 5 ingredients and set as aide.
Toss asparagus and onions with a little olive oil.
Grill for 4 – 6 minutes, turning them half way.
Toss with dressing and enjoy!
Serves 6 – 8.
Spring is in full swing here in the SF Bay Area and the farmers market is full of all my favorite limited time veggies! So I thought why not combine them all and make a pizza. OK, i was actually cleaning out the fridge in preparation for my weekly trip to the farmers market and turned what was left over into a pizza – but man was it good. I use the Mozza recipe for dough and freeze it – then defrost on demand.
1 pizza dough
1 TBSP olive oil
2 bunches of green garlic, sliced thin
2 bunches of spring onions, sliced thin
1 bunch asparagus, steamed, sliced into 1/4 inch slices
8 oz fresh mozzarella, sliced
4 oz ricotta
Preheat oven to 500. Heat pizza stone for at least an hour.
Roll out pizza dough. Brush with oil. Top with onions, garlic, asparagus, sliced mozzarella, and dollops of ricotta.
Bake until cheese is a little brown and crust is crisp, about 10 minutes.