Hooray it’s May! And to celebrate Anna is cooking al fresco making some of her favorite Spring favorites all on… you guessed it, the grill! She starts with our native fish to make Cod en Papillote which means “Cod in Parchment Paper”. This is a one-sheet wonder that starts with the sauce, made with garlic, butter beans, shallot, Castelvetrano or green olives and oranges, which is Anna’s nod to our favorite American- French chef Juila Child. For the fish, she places a piece of parchment paper on a small sheet pan and lays a bed of lemons for the cod to sit on top. Then it goes onto the grill for a perfect flakey cook. Who doesn’t love a seasonally fresh salad, but all a little char flavor can bring the flavors to life. Anna makes a Grilled Asparagus Salad that is complemented by fresh fennel, other fresh greens and chopped dill. A soft-boiled egg adds an extra “wow” factor. For dessert, Anna keeps the flame on high and makes Grilled pound cake with Roasted Berries. It is easy but will make like a seasoned chef and be sure to serve it a la mode.
INGREDIENTS:
- 1 bunch asparagus
- 2 TBS avocado oil
- 1 head fennel, fronds removed, halved and cored and finely slice crosswise
- ½ cup fresh dill, chopped
- 1/3 cup Castelvetrano olives, torn into thirds
For the Vinaigrette:
- Juice from 1 lemon, about ¼ cup
- 1/3 cup Extra Virgin Olive Oil
- 1 tsp Dijon mustard
- ½ tsp honey
- 1 TBS nutritional yeast
- 1 clove garlic, minced
- 1 Tsp Rice Vinegar
- Salt and pepper
PREPARATION:
- Preheat your grill.
- Trim the bottom 2” off of the asparagus and toss with avocado oil. Grill over high direct heat for 2-3 minutes, just until grill marks can be seen.
- Cool for 10 minutes then chop into 2” pieces.
- In a mixing bowl, toss together the chopped asparagus, sliced fennel, dill, torn olives and vinaigrette to taste.
- Serve chilled or at room temperature
For the Vinaigrette:
U.S. & World
1. Combine all ingredients in a sealable jar. Whisk or shake vigorously for 20 seconds to emulsify. Taste for salt, pepper and vinegar. Store in the refrigerator for up to one week, until ready to serve.
