But before you do, set up some lemons and salt for Moroccan Chicken with Green Olives & Preserved Lemons. The lemons need about ten days marinate and will be ready for a Moroccan feast next weekend. Don’t worry if your plans change, stored in the refrigerator, the lemons will keep for at least a couple of months.
Now back to a fun and fabulous cookout for a summery spring weekend! Here are a few suggestions:
Take it slow! Grill up some eggplant for a batch of Caponata. It makes a great topping for bruschetta. Relax in the early evening sunshine, grill up slices of ciabatta bread and enjoy with a glass of dry white wine.
The Main Event: What could be better than seafood for a taste of summer? Light, bright and spicy, Piri Piri Prawns will be great this weekend. Too much heat? If spicy hot is not your thing, either Grilled Salmon with Lemon-Basil or Grilled Swordfish with Beurre Blanc are great alternatives.
Something Sweet: Is it too early for homemade gelato? I don’t’ think it’s ever too early for gelato. Brown Sugar Yogurt or (and) Strawberry will be delicious. Garnish liberally with fresh strawberries or raspberries or both.
Have a wonderful weekend and bon appétit!
How will you celebrate this early spring? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.
Want more? Click Here! for more seasonal menus or Here! for a complete list of and links to all the recipes on this blog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2012