For the Love of Spring

The atypical warmer weather this week has me itching to break out my favorite spring dishes. Today, I’m highlighting   asparagus, vidalia onions, and lamb chops. Bon appétit!

 GRILLED LAMB CHOPS w/ MINT PESTO

1/2 C balsamic vinegar    1/4 C honey      12(3 oz) baby lamb chops, frenched

1 & 1/2 C parsley leaves (tightly packed)    1C fresh mint leaves (tightly packed)         1 clove garlic

2 T pine nuts           1/3 C + 2T olive oil     3T parmesean        salt & pepper

•  Heat grill to high
• Whisk honey and vinegar. Season w/ salt and pepper. Save half of mixture for serving
• Brush chops on both sides with 2T of olive oil and season with salt and pepper
• Cook chops on grill for 2-3 min, or until brown and slightly charred. Turn over and brush with honey glaze. Grill 2 min more. (med-rare)
• Remove from grill and brush with remaining glaze. Tent with foil and allow to rest for 5 min.

Pesto:

• Combine parsley, mint, garlic and pine nuts in a food processor until corsely chopped.
• Slowly add oil while the motor is running. Once smooth, add cheese and salt and pepper. Process for a few more seconds to combine.
• Spoon 2 teaspoons or so of pesto on each chop.

 

ASPARAGUS with OLIVE OIL, FETA, & PEPPER

1 1/2 lbs fresh asparagus    9 T Olive oil         1/2 ts salt      6 oz feta cheese    1 ts black pepper

• Heat grill on high
• Trim asparagus and place on a baking sheet.
• Toss with 3 Tab of oil and season with salt and pepper
• Grill for 3-5 minutes or until crisp
• Transfer to a platter
• Add remaining oil, pepper, and salt and toss to combine. Top with feta and serve

 

VIDALIA ONION SOUP with BLISTERED VERMONT CHEDDAR

2 T butter   2 T olive oil  3 lbs Vidalia onions, peeled, halved and thinly sliced
2 cloves garlic, finely chopped     ½ cup brandy    ½ cup dry sherry    2 T flour
6 C low-sodium chicken broth     5 sprigs fresh thyme   Salt and freshly ground pepper
8 thin slices French baguette, lightly toasted    1 lb aged cheddar, grated

• Heat butter and oil in Dutch oven over medium until melted. Add onions & cook until caramelized, stirring occasionally, 30-40 min. Add the garlic and cook for 1 minute.
• Add the garlic and cook for 1 minute. Add the brandy and sherry and cook until reduced.
• Stir in the flour and cook for 2 minutes.
• Whisk in the stock and the thyme and cook until the soup is slightly thickened, about 15 minutes.
• Preheat broiler. Place the crocks on a baking sheet and fill each crock ¾ of the way with the soup.
• Place a slice of baguette over the soup and divide the cheese on top. Place the soup under the broiler and broil until the cheese is melted and golden brown.

 

 

**All recipes are Bobby Flay’s.