Grilled Jumbo Asparagus with Morel Mushrooms & Almond-Parsley Gremolata
A fresh blend of parsley, garlic, almonds and red pepper flakes adds big flavor to grilled asparagus stalks.
Ingredients:
2 pounds jumbo asparagus, trimmed of any tough ends
¼ cup blanched whole almonds
¼ cup fresh parsley, chopped
2 garlic cloves, minced
2 teaspoons lemon zest
¼ teaspoon crushed red pepper flakes
1 cup Morel mushrooms, sautéed in 2 tablespoons olive oil or butter
Olive oil
Sea salt and fresh ground pepper.
Method:
1. Set a heavy skillet over medium-low heat. Add almonds and toast, tossing frequently, until golden brown, about 5 minutes total. Let cool to room temperature, then chop finely.
2. In a small bowl, combine chopped almonds, chopped parsley, grated garlic, lemon zest, and red pepper flakes. Stir to combine. Add 4 tablespoons of olive oil and stir to combine. Season to taste with salt.
3. Set a grill cooking grate in place, cover the grill and allow to preheat for 5 minutes. While the grill is preheating, place asparagus in a large bowl and toss with 1 tablespoon olive oil, coating evenly. Season with salt and pepper.
4. Add asparagus to grill and cook, turning occasionally, until well charred and tender, about 6 minutes total depending on the thickness of the stalks. Transfer asparagus to a serving platter and spoon the prepared gremolata and sautéed Morel mushrooms over the top. Serve immediately.
Fresh Herb Rub
This versatile rub is delicious on steak, chicken, fish or even veggies!
Ingredients:
¼ cup coarse sea salt
¼ cup olive oil
2 teaspoons chopped fresh mint
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh golden oregano
2 teaspoons fresh thyme leaves
1 teaspoon fresh ground pepper
3 tablespoons minced garlic
Method:
1. Mix all ingredients together to form a paste. Rub directly on meat or poultry, cover with plastic wrap, and marinate overnight in the refrigerator before cooking.
Grilled Green Onions
Sweet and delicious with green tops, these onions are at their best grilled.
Ingredients:
Whole green onions with tops
1-2 tablespoons olive oil
Salt and pepper to taste
Method:
1. Preheat a gas or charcoal grill to medium heat.
2. Wash and trim any roots from bottom of onions. Then, trim onions to approximately 12 inches in length and slice in half lengthwise, leaving green tops attached.
3. Spray or brush baking sheet with olive oil. Brush onion halves with olive oil and add salt and pepper to taste.
4. Grill the onions until tender and caramelized. If desired, drizzle with balsamic vinegar and sprinkle with fresh herbs before serving.
Father’s Day Cookout Recipes
Fire up the barbecue and gather round to celebrate dear old dad this week with a summery menu highlighted by our smoky housemade BBQ beans, spicy pickled okra and corn muffins from Snohomish Bakery, plus locally-made, small-batch BBQ dippin’ sauce and house-blend dry rub to accent whatever you decide to throw on the grill. These American classics are also accented by a bevy of beautiful summer greens, ripe local strawberries and other fresh produce like baby red potatoes, Shiitake mushrooms, sugar snap peas and baby golden beets.
Here are some recipe ideas for the week:
Golden Beet & Snap Pea Salad
This colorful salad is perfectly complemented by a lemon-honey vinaigrette.
Lemon-Honey Vinaigrette
This lovely vinaigrette is bright with lemon juice, sweet honey and fresh parsley.
Oven-Roasted Shiitake Mushroom & Vegetable Salad
This room temperature salad is also wonderful served over grilled slices of polenta.
Buttermilk Ranch Potato Salad
Tossed with a plethora of fresh herbs including cilantro, dill and chives, this potato salad is incredibly fresh-tasting.
Grilled Turnips with Mint & Lime
The bright combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.
Strawberry-Rhubarb Coffee Cake
A fitting dessert after a meal honoring dad!
