The Menu
Grilled Flank Steak with Corn, Tomato, and Asparagus Salad
Gnocchi with Zucchini Ribbons and Parsley Brown Butter
crusty bread
Whoopie Pies
The Recipes
Grilled Flank Steak with Corn, Tomato, and Asparagus Salad
serves 4
From Food & Wine
Mark Fuller prepares this steak in the spring and summer to showcase the Pacific Northwest's iconic Walla Walla onions and morel mushrooms. The tomato-and-asparagus salad he serves alongside the beef would be wonderful all on its own as a first course.
http://www.delish.com/recipefinder/grilled-flank-steak-corn-tomato-asparagu
s-salad-recipe
1 1/2 cups dry red wine
1/2 cup Dijon mustard
1/4 cup packed dark brown sugar
8 cloves garlic, crushed and peeled
3 large shallots, coarsely chopped
2 tablespoons, chopped flat-leaf parsley
1 tablespoon chopped thyme
Kosher salt
Freshly ground pepper
2 (1/2-pound each) flank steaks
2 tablespoons) cider vinegar
1 tablespoon honey
6 ounces cherry tomatoes, preferably Sweet 100 tomatoes, quartered
1/4 small sweet onion, such as Walla Walla, thinly sliced
6 ounces thin asparagus
2 ears corn, shucked
1 tablespoon(s) extra-virgin olive oil
6 basil leaves, finely shredded
1 tablespoon unsalted butter
6 ounces fresh large morel mushrooms (or a scant 1/2 ounce dried morels reconstituted in boiling water for 10 minutes), cleaned and halved
In a large glass baking dish, whisk the red wine, mustard, brown sugar, garlic, shallots, parsley, thyme, 1 tablespoon of salt, and 1 teaspoon of pepper. Add the steak and turn to coat. Let stand at room temperature for 2 hours or refrigerate for up to 8 hours.
Meanwhile, in a medium bowl, whisk the cider vinegar and honey. Add the tomatoes and onion and toss. Let stand for 1 hour.
Light a grill. Coat the asparagus and corn with olive oil and season with salt and pepper. Grill over moderately high heat, turning occasionally, until tender and browned in spots, about 3 minutes for the asparagus and 6 minutes for the corn. Transfer to a work surface; when cool enough to handle, cut the asparagus into pieces and cut the corn from the cobs. Add the asparagus, corn, and basil to the tomatoes and toss.
Remove the steak from the marinade and pat dry with paper towels; season lightly with salt and pepper. Grill the steak, turning once, until medium-rare, about 10 minutes total. Transfer the steak to a work surface and let rest for 10 minutes.
Meanwhile, in a skillet, melt the butter. Add the morels and cook over moderately high heat until browned, about 3 minutes. Season with salt and pepper.
Thinly slice the steak against the grain and transfer to plates. Season the tomato saladwith salt and pepper and spoon alongside the steak. Top the steak with the morels and serve.
Gnocchi with Zucchini Ribbons and Parsley Brown Butter
serves 4
From EatingWell.com
Thinly sliced ribbons of zucchini and nutty brown butter make for a gourmet supper. Make it a meal: Round out the plate with steamed broccoli rabe sprinkled with Parmesan.
http://www.delish.com/recipefinder/gnocchi-zucchini-ribbons- parsley-brown-butter-recipe-5532
1 pound fresh or frozen gnocchi
2 tablespoons butter
2 medium shallots, chopped
1 pound zucchini (about 3 small), very thinly sliced lengthwise
1 pound cherry tomatoes, halved
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
Freshly ground pepper, to taste
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
Bring a large saucepan of water to a boil. Cook gnocchi according to package instructions until they float, 3 to 5 minutes. Drain.
Meanwhile, melt butter in a large skillet over medium-high heat. Cook until the butter is beginning to brown, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add cherry tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes. Stir in Parmesan and parsley. Add gnocchi and toss to coat. Serve immediately.
Serve with crusty bread.
Whoopie Pies
serves 8
From Country Living
In your quest for great zest, seek lemons that are plump and heavy for their size. Bright yellow fruits with glossy, fine-grained skin are the juiciest. To save time, skip the step for making the cream and instead sandwich softened ice cream between the luscious lemon cakes.
http://www.delish.co m/recipefinder/whoopie-pies-3232
cakes:
2 cups cake flour
1 1/3 teaspoons baking powder
1/3 teaspoon salt
1/3 teaspoon baking soda
8 tablespoons unsalted butter
1 1/3 cups sugar
2 2/3 tablespoons sugar
4 large eggs
1/3 teaspoon vanilla extract
1/2 cup milk
1 1/3 lemons, zested and squeezed for 1/4 cup juice
cream filling:
1 1/3 cups cold heavy cream
remaining 2 tablespoons sugar
2 2/3 tablespoons crystallized ginger, chopped
Make the cakes:
Heat oven to 375ºF.
Sift the flour, baking powder, salt, and baking soda together and set aside. Beat the butter and 1 cup sugar in medium bowl using a mixer set on medium-high until light and fluffy. Beat in the eggs, one at a time. Mix the vanilla and milk together and add to batter in thirds, alternating with the flour mixture, until combined. Stir in the lemon juice and zest. Pour 1/3 cup of batter into each section of a nonstick muffin-top pan and bake until the cakes test clean with a toothpick and are golden around the edges -- about 10 minutes. Cool on a wire rack for 5 minutes. Release from the pan and cool completely.
Make the cream filling:
Beat the heavy cream and remaining 2 tablespoons sugar together to firm peaks. Stir in the crystallized ginger. Invert half of the cakes and place about 1/4 cup of cream on each. Spread to about 1/2 inch from the cake edge and top with the remaining halves. Serve immediately or keep chilled for up to 3 hours.
Timesaver:
Skip the step for making the cream and instead sandwich softened ice cream between the cakes. Freeze until ready to serve.
Grilled Flank Steak with Corn, Tomato, and Asparagus Salad
Gnocchi with Zucchini Ribbons and Parsley Brown Butter
crusty bread
Whoopie Pies
The Recipes
Grilled Flank Steak with Corn, Tomato, and Asparagus Salad
serves 4
From Food & Wine
Mark Fuller prepares this steak in the spring and summer to showcase the Pacific Northwest's iconic Walla Walla onions and morel mushrooms. The tomato-and-asparagus salad he serves alongside the beef would be wonderful all on its own as a first course.
http://www.delish.com/recipefinder/grilled-flank-steak-corn-tomato-asparagu
s-salad-recipe
1 1/2 cups dry red wine
1/2 cup Dijon mustard
1/4 cup packed dark brown sugar
8 cloves garlic, crushed and peeled
3 large shallots, coarsely chopped
2 tablespoons, chopped flat-leaf parsley
1 tablespoon chopped thyme
Kosher salt
Freshly ground pepper
2 (1/2-pound each) flank steaks
2 tablespoons) cider vinegar
1 tablespoon honey
6 ounces cherry tomatoes, preferably Sweet 100 tomatoes, quartered
1/4 small sweet onion, such as Walla Walla, thinly sliced
6 ounces thin asparagus
2 ears corn, shucked
1 tablespoon(s) extra-virgin olive oil
6 basil leaves, finely shredded
1 tablespoon unsalted butter
6 ounces fresh large morel mushrooms (or a scant 1/2 ounce dried morels reconstituted in boiling water for 10 minutes), cleaned and halved
In a large glass baking dish, whisk the red wine, mustard, brown sugar, garlic, shallots, parsley, thyme, 1 tablespoon of salt, and 1 teaspoon of pepper. Add the steak and turn to coat. Let stand at room temperature for 2 hours or refrigerate for up to 8 hours.
Meanwhile, in a medium bowl, whisk the cider vinegar and honey. Add the tomatoes and onion and toss. Let stand for 1 hour.
Light a grill. Coat the asparagus and corn with olive oil and season with salt and pepper. Grill over moderately high heat, turning occasionally, until tender and browned in spots, about 3 minutes for the asparagus and 6 minutes for the corn. Transfer to a work surface; when cool enough to handle, cut the asparagus into pieces and cut the corn from the cobs. Add the asparagus, corn, and basil to the tomatoes and toss.
Remove the steak from the marinade and pat dry with paper towels; season lightly with salt and pepper. Grill the steak, turning once, until medium-rare, about 10 minutes total. Transfer the steak to a work surface and let rest for 10 minutes.
Meanwhile, in a skillet, melt the butter. Add the morels and cook over moderately high heat until browned, about 3 minutes. Season with salt and pepper.
Thinly slice the steak against the grain and transfer to plates. Season the tomato saladwith salt and pepper and spoon alongside the steak. Top the steak with the morels and serve.
Gnocchi with Zucchini Ribbons and Parsley Brown Butter
serves 4
From EatingWell.com
Thinly sliced ribbons of zucchini and nutty brown butter make for a gourmet supper. Make it a meal: Round out the plate with steamed broccoli rabe sprinkled with Parmesan.
http://www.delish.com/recipefinder/gnocchi-zucchini-ribbons- parsley-brown-butter-recipe-5532
1 pound fresh or frozen gnocchi
2 tablespoons butter
2 medium shallots, chopped
1 pound zucchini (about 3 small), very thinly sliced lengthwise
1 pound cherry tomatoes, halved
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
Freshly ground pepper, to taste
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
Bring a large saucepan of water to a boil. Cook gnocchi according to package instructions until they float, 3 to 5 minutes. Drain.
Meanwhile, melt butter in a large skillet over medium-high heat. Cook until the butter is beginning to brown, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add cherry tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes. Stir in Parmesan and parsley. Add gnocchi and toss to coat. Serve immediately.
Serve with crusty bread.
Whoopie Pies
serves 8
From Country Living
In your quest for great zest, seek lemons that are plump and heavy for their size. Bright yellow fruits with glossy, fine-grained skin are the juiciest. To save time, skip the step for making the cream and instead sandwich softened ice cream between the luscious lemon cakes.
http://www.delish.co m/recipefinder/whoopie-pies-3232
cakes:
2 cups cake flour
1 1/3 teaspoons baking powder
1/3 teaspoon salt
1/3 teaspoon baking soda
8 tablespoons unsalted butter
1 1/3 cups sugar
2 2/3 tablespoons sugar
4 large eggs
1/3 teaspoon vanilla extract
1/2 cup milk
1 1/3 lemons, zested and squeezed for 1/4 cup juice
cream filling:
1 1/3 cups cold heavy cream
remaining 2 tablespoons sugar
2 2/3 tablespoons crystallized ginger, chopped
Make the cakes:
Heat oven to 375ºF.
Sift the flour, baking powder, salt, and baking soda together and set aside. Beat the butter and 1 cup sugar in medium bowl using a mixer set on medium-high until light and fluffy. Beat in the eggs, one at a time. Mix the vanilla and milk together and add to batter in thirds, alternating with the flour mixture, until combined. Stir in the lemon juice and zest. Pour 1/3 cup of batter into each section of a nonstick muffin-top pan and bake until the cakes test clean with a toothpick and are golden around the edges -- about 10 minutes. Cool on a wire rack for 5 minutes. Release from the pan and cool completely.
Make the cream filling:
Beat the heavy cream and remaining 2 tablespoons sugar together to firm peaks. Stir in the crystallized ginger. Invert half of the cakes and place about 1/4 cup of cream on each. Spread to about 1/2 inch from the cake edge and top with the remaining halves. Serve immediately or keep chilled for up to 3 hours.
Timesaver:
Skip the step for making the cream and instead sandwich softened ice cream between the cakes. Freeze until ready to serve.
