Arugula Spring Salad with Light Mustard Dressing

Spring is the time when we start to dive into Barbecues and cookouts, steaks and burgers. Nothing is as good with a heavy burger then a fresh salad, especially one with a light mustard dressing. This particular dressing is easy to make, lasts about a week in the refrigerator and has just a slight kick.

What You'll Need:

- 4 oz of Arugula (about half of a bag)
- 1 Avocado (diced)
- 2 Cucumbers (peeled and sliced)
- 1/2 pint of Grape Tomatoes
- 1/4 cup of freshly gated Parmesan
- Handful of

For the Dressing:

- Juice of 1 lime
- 1 tsp grain mustard (for the love of BBQ, don't use yellow)
- 1 tbs Olive Oil
- 1/2 tbs Sugar
- 1 tsp of Salt and Pepper


What To Do:

- Combine the ingredients for your dressing in a small mason jar, shake well. Refrigerate.
- Wash and dry your arugula.
- Dice the avocado and peeled cucumber.

- Combine in a large mixing bowl, dress and toss.
- Top with freshly grated Parmesan and Pine nuts.

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Grilled Marinated Flank Steak

It's the perfect time to start grilling, and though the usual fall backs are burgers, hot dogs and individual sized steaks, I think Flank Steak is a perfect substitute! This recipe is all about the marinade, so let it sit for a few hours or even over night, you'll get a much better result. 

What You'll Need:

- 2 lbs Flank Steak

- 1/3 cup Olive Oil

- 2 tbs cup White or Red Wine Vinegar

- 1/3 cup soy sauce

- 1/4 cup honey

- Salt and Pepper to taste

- 2 cloves garlic, minced

- 1 shallot, minced

- 5 sprigs of thyme

The longest part of this whole process is marinating this steak, and you don't need to do anything but score it, drop it in the marinade and go about your business. 

What To Do: 

- Score your Flank Steak, make sure the cuts aren't too deep and go across the grain. 

- Combine all of the ingredients for the marinade in a large ziplock bag. 

- Put the scored Flank Steak into the marinade and allow to sit for a few hours.

- Grill on a high heat for 4-6 minutes per side. 

- Remove from heat and allow to sit for about 6-9 minutes. 

- Slice against the grain, into strips and serve. 

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Grilled Asparagus with Soy Sauce and Parmesan Cheese

I love grilled asparagus, it's so fast and there's so much you can top it with. Perfect side for almost any meal! 

What You'll Need to Serve 4-5:

- 1 lb of Asparagus

- 3 cloves of garlic, roughly chopped

- 3 tbs olive oil

- 1 tbs soy sauce

- 1/3 cup of parmesan

What to do: 

I like to "marinate" the asparagus before i grill it for a few hours, it absorbs a bit of the soy sauce and softens the garlic. It's not a necessary step if you're in a hurry!

- Mix the garlic, oil and soy sauce 

- Marinate the washed asparagus for a few hours in the fridge

- Put the asparagus on a hot grill pan (cast iron works as well) and grill for approximately 5 minutes on a medium to high heat, turning every now and then.

- Top with freshly grated parmesan and serve. 

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Mushroom Ragu Over Pasta

Admittedly, I am very much a carnivore and the idea of a meal without some sort of meat being the main staple, isn't an easy one to swallow. However, this very delicious (and very vegetarian) Mushroom Ragu, served over your favorite pasta, is a nice and filling break from the usual fare. 

What You'll Need to Serve 4: 

- 10 oz Cremini Mushrooms, chopped into large pieces 

- 6 oz Shiitake Mushrooms, chopped to match

- 1 small onion, finely chopped

- 1 shallot, finely chopped

- 2 cloves of garlic, minced 

- 2 tbs olive oil

- 1 tbs butter 

- 1 cup vegetable stock 

- 1-2 tbs of chopped thyme 

- Pinch of red chilli flakes and salt/pepper 

- 2 tbs white wine (optional)

- 2 tbs of heavy cream (optional)

What to do : 

- Start by heating your olive oil in a saute pan or skillet (avoid non stick)

- Add in chopped onions and shallots and allow to cook through for 1-2 min

- Wait to add in the garlic until the onions/shallots have slightly cooked through. They will act as a bed for the garlic, preventing it from burning. 

- Add your mushrooms and saute for approximately seven minutes, until the liquid has evaporated and they are nicely browned. 

- At this point add in your seasoning (thyme, red pepper flakes, salt/pepper)

- Pour over the broth and wine. 

- Allow to simmer until liquid is reduced by about half. 

- If adding in heavy cream, add it in last and allow to cook for a few minutes. 

- Serve two ways, over pasta/rice or toss freshly cooked pasta straight into the ragu and use as a delicious pasta sauce. 

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Blood Orange Roasted Chicken

Citrus and chicken are incredible together, especially Blood Oranges, which have a more distinct flavor (and look). This dish is so amazing and so incredibly easy. A perfect garlicy, yet refreshing, pairing to kick up the usual bland chicken dish. 

What You'll Need to Generously Serve 5:  

- 3 1/5 lbs of chicken thighs and drums (bone in/skin on) 

- 5 blood oranges (3 for juice, 2 for cutting/baking) 

- 4 garlic cloves (mashed) 

- 6-7 sprigs of thyme, left on the stem

- 4 tbs soy sauce

- 2 tbs whole grain mustard 

- 4 tbs olive oil

- 2 tbs white wine 

 What to do: 

To make the Marinade: 

- Mash the garlic with salt into a creamy paste

- Add mustard, soy sauce, wine, orange juice, oil and thyme

- Transfer washed and dried chicken into a large freezer bag

- Toss with marinade and refrigerate for 4-8 hours 

To Bake: 

- Preheat the oven to 325 F 

- Line a heavy roasting pan with foil and place the chicken so it's not overlapping

- Pour the rest of the marinade over the chicken, cover with more thyme and cut up oranges slices

- Allow to cook for approximately 50-55 min, turning and braising occasionally

- After cooking, make an optional (thought most definitely recommended) gravy with the drippings and a few spoons of flour. Whisk over heat and bring to boil, until thickened. 

- Serve immediately or enjoy as leftovers!

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Blood Orange and Vodka Cocktail

With all the cooking we do, sometimes you need a creative and refreshing cocktail to help get you through the grueling hours in the kitchen (though let's be honest, I enjoy every second of it).  This one is simple and quick and oh-so-tasty.

What you'll need: 

-Juice of half a Blood Orange

- 2 oz Vodka

- 4 oz of White Sparkling Wine (I recommend the Verdi Spumante)

What to do: 

- Squeeze your orange juice, let it chill in the fridge with your vodka and wine. 

- Combine all three, top off with a slice of frozen Blood Orange and enjoy! 

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