Here’s a little of this, a little of that, springy tasties jumping out at me from around the web. If you can’t tell, I’m in spring veggie and grilling mode – and I’m not the only one. Asparagus in particular is a food crush of the moment.
And this NYTimes Recipes for Health feature on asparagus includes no less than five healthy, yummy asparagus recipes (from roasted to frittata to soup).
I changed up a grilled steak dinner tonight by making Korean bulgogi – lean steak marinated in soy sauce, garlic, scallions, ginger, and vinegar, grilled over high heat, then sliced thinly and served in lettuce wraps with a little rice, bean paste, and kimchi (I had no kimchi, used sauteed mushrooms instead). Light yet packed with flavor – recipe here.
Update June 1, 2009: I just bought the book Seven Fires: Grilling the Argentine Way, based on yesterday’s review in the NYTimes. Recipes are reportedly straightforward as well as innovative – I’m always looking for ways to make light, healthy dinners more interesting. Stay tuned…
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