There are not many things more satisfying than picking produce off the vine or digging it out of the dirt and eating it still warm from the sun. Second to that (for me) would have to be grilling. When the goods are that fresh, minimal preparation is the key to serving up the simplest, most beautiful meal.
Now that evenings are getting longer, front porches and back patios all over the country are calling to be filled with friends, family, and food. So here’s to changing seasons! This calls for a celebration of new life, love, and the bounty that comes from a generous Creator and a fertile earth. Soak in its beauty, give thanks for how its fruit nourishes our bodies and souls. Bless the hands that grow the food and those that prepare it. And then, dear reader, eat and be filled, satisfied by the knowing that you are precious in the eyes of your Maker.
Taste. Savor. See. Know that God is good.
It’s still early in the season, but this is the perfect time to take advantage of springtime produce that’s available only through the early weeks of summer. Here are some of the easiest ways to enjoy these delicacies on their own, or all together for a complete meal. The best part is that they are all simple enough for a weeknight, and delicious enough for a dinner party.
Springtime supper menu
Spread butter on toasted slices of french bread or on crackers of your choice. Top with thinly sliced radishes and a touch of salt. Serve with iced sun tea while the rest of dinner is grilling.
Cut potatoes into bite-size pieces. Toss in olive oil and plenty of salt, pepper, and dried oregano. Spread in a single layer on a sheet of aluminum foil and top with a sprinkle of shredded parmesan cheese and fresh chives. Cover with another sheet of foil and pinch closed. Nestle packet directly into the side of a pile of hot coals in the grill (or place on top of a hot grill grate).
Wash asparagus stalks and trim the bottoms. Toss in a drizzle of olive oil and sprinkle with salt and pepper. Place directly on a hot, clean grill grate until caramelized but still a bit crunchy.
Mix together 8 oz. of Italian salad dressing, 8 oz. of honey, and 1/2 tsp. minced garlic. Place 2 pounds of uncooked shrimp (peeled and deveined) in a sealable container and cover with marinade. Allow to marinate for 30 minutes. Skewer shrimp and cook on hot grill grated until opaque—about three minutes each side.
Wash and trim berries. Cut into bite-size pieces. Sprinkle with sugar and allow to sit for 10 minutes until juices run and berries are slightly macerated. Top with freshly shredded basil leaves. Serve as is, or spoon on top of whipped cream, shortcake, or ice cream.
Amanda J. Garcia is a freelance writer living in Elgin, Ill. Visit her online at instagram.com/mandyjgarcia