Alert: Daylight Savings is Sunday, March 8th. Whether you’re a parent who needs to adjust baby’s sleep schedule or a night owl who needs to brace herself, it’s time to get ready. On a more positive note, though, Daylight Savings is the best time of the year for those who love to grill.
This might feel like a premature memo. Maybe your Minnesotan backyard is buried in snow, or your Vermont car requires shoveling daily. But for those already experiencing bud break, or others simply willing to bundle up, the grill awaits. There’s nothing like firing yours up, breaking out the tongs, rubs and baskets, and inhaling that brisk seasonal air to really summon spring. Before you know it, the crocuses and lilies will be out, too!
Here’s one of our favorite spring grilling menus, replete with asparagus and favas, rhubarbs and strawberries. (And have you checked out our grills and grill pans lately? Talk about getting fired up!)
Radicchio fans, did you know that when you grill it, the outer leaves lightly sweeten and caramelize? This recipe is just the thing to play around with sweet-savory springy flavors. A slightly unusual salsa verde bristles with piquant horseradish, capers and anchovies along with the traditional garlic, parsley, lemon and mint. Make the salsa verde in the food processor, and grilling the radicchio takes minutes. It’s the fastest way to get veggies on the table—with a knockout presentation.
We’re going to go out on a limb and say that in the savory family of grilled foods, no dish is springier than this one. Witness asparagus and favas, the former of which hits the heat along with endive. An orange-mint dressing is ideal for bridging winter citrus on through to spring. It is seasonal beauty on a plate.
There’s just something about salmon hot off the grill. That famously tasty ribbon of fat turns molten. The skin gets so crisp you feel like you’re at a fine Japanese restaurant. Take advantage of the fact that you and your loved ones are craving lighter foods as the weather shifts. Bust out a light quinoa salad spiked with parsley to dollop alongside these rosy, center-cut fillets. This is the recipe you want.
When summer hits, you might swear the stone fruit is staring you down at the market. When that happens, use your grill for fat peaches and plums. Meantime, consider taking advantage of the rhubarb and strawberries overflowing at the market. Together in a baked good they’re an unbeatable combo. This galette is a make-ahead delight, featuring a flurry of pearlescent currants and elderflowers reminiscent of ‘A Midsummer Night’s Dream.’ (Patience is a virtue; summer is coming!)