InGoodTaste_16pgs 4/27/17 3:53 PM Page 6
GRILLED ASPARAGUS | PAREVE
1 bunch of asparagus
Juice of ½ lemon
¼ cup olive oil
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon minced garlic
GRILL MARKS
ARRIVAL OF SPRING
JEWISH EXPONENT | MARCH 24, 2016
KERI WHITE | JE FOOD COLUMNIST
ACCORDING TO Alfred Lord Tennyson, “In the spring,
a young man’s fancy lightly turns to thoughts of love.”
Well, with apologies to his Lordship, in the spring, a (not
so) young cook’s fancy lightly turns to thoughts of grilling.

As a result of this well-documented phenomenon, recent
Tuesday evening found me in front of the fire flipping
flank steaks and asparagus. Some couscous and early
strawberries rounded out the menu nicely.

Rinse asparagus and break off tough ends. Place in shallow dish
or Ziploc bag with all remaining ingredients.

Heat grill to high and place asparagus on grill. Allow them to
char lightly, and roll them around on the grill for a few minutes
until just cooked.

Remove and serve immediately, or set aside and serve chilled or
at room temperature.

Serves 4
COUSCOUS WITH VEGGIES AND CHICKPEAS
3 cups couscous
1 tablespoon canola oil
1 carrot, sliced
1 onion, chopped
1 clove garlic, minced
1 stalk celery, sliced
1-2 teaspoons curry powder
½ teaspoon salt
¼ teaspoon pepper
A selection of any other vegetables you want to include: green
beans, peas, spinach, zucchini, etc.

1 cup cooked (or canned and drained) chickpeas
Chopped fresh parsley or cilantro for garnish
Make couscous according to package directions. Set aside, cov-
ered, until needed.

In large skillet, heat oil over medium flame and add carrots,
onions, garlic, celery and spices. Sauté until vegetables are softened,
about 8 minutes. Add any remaining vegetables and the chickpeas,
and cook until all vegetables are softened and flavors are melded.

Fluff the cooked couscous with a fork and add it to the mixture.

Stir well.

Top with fresh parsley or cilantro and serve.

Serves 6 to 8
SOY-GINGER FLANK STEAK | MEAT
½ cup soy sauce
2 tablespoons minced garlic
1 inch-long piece ginger, grated
Sriracha to taste, if spice is desired
½ cup canola oil
1 tablespoons sesame oil
2 pounds flank steak, about 1 inch thick
Mix first six ingredients in a large Ziploc bag or shallow
dish. Add steak and coat thoroughly. Refrigerate for any-
where from 8 hours to 2 days. Bring to room temperature
before grilling.

Heat a grill to high — around 500 degrees. Place steak
on grill, cover and sear for 3 minutes. Flip steak, cover
and cook 3 minutes more.

Turn off heat on one side of grill, flip steaks again and
move to the “no heat” side. Cook 3 minutes more. Flip
again, and cook another 3 minutes. (Two notes: First, if
you use charcoal, slide the steak to the edge of the grill,
away from the fire where the heat is less intense. Secondly,
if you are using thinner steaks, reduce each segment of
cooking time to 2 minutes each.)
Remove steak from heat, cover with foil and allow it
to sit for 10 minutes.

Slice thinly across the grain of the meat on a diagonal.

Serves 4
BALSAMIC STRAWBERRIES | PAREVE
1 16-ounce bottle balsamic vinegar
1 quart strawberries, washed, hulled, and sliced if large
Your favorite sorbet
Chopped fresh mint leaves
In medium saucepan, heat balsamic to boil and continue cook-
ing until it is reduced to syrup, about 20 minutes. Allow to cool
to room temperature.

Place sorbet in bowl, top with strawberries and drizzle with bal-
samic syrup.

Garnish with fresh mint leaves.

Serves 4
Note: You can use 18-year aged
balsamic for this dish and avoid the
boiling step — it is deliciously sweet with
lots of flavor and depth, but it is quite pricey.

Reducing it yourself is a reasonable
workaround and quite economical. l
Grill: Ben6; asparagus: eyecrave; couscous: travellinglight; strawberries: spafra/iStock/Thinkstock.com
6 MAY 4, 2017
IN GOOD TASTE
JEWISHEXPONENT.COM