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Just Cook It:

4 min read

Spring is here and it is time we get excited to start enjoying all of the delicious and fresh ingredients the season has to offer. Spring is about freshness and it makes me want to use fresh produce after spending the winter relying mostly on root vegetables.

Foods such as spring peas, mushrooms and radishes, among others, are very common during the spring season. I also enjoy using fresh herbs, such as fresh basil and mint, during this time of year.

The thing to remember is that when you are working with seasonal fresh ingredients, you don’t have to do a lot to them to make them taste delicious. This is good for a number of reasons.

First, it really lightens your workload in the kitchen. Second, you don’t have to wait as long to eat. And third, it makes you look like a better cook than you actually are if your skills aren’t quite at master chef level yet.

A great way to purchase the freshest ingredients available is to become friends with your local produce manager. Just because an ingredient is in season doesn’t mean that it is at its freshest at your local supermarket.

Certain ingredients are not as popular as others, so they may be there a little longer than the more popular ingredients. Obviously you’re going to want to purchase the absolute freshest ingredients possible, as they will yield for you the best possible results. Your produce manager and a little observation on your part will give you a good idea of what is the best to buy on that particular day.

I wanted to share one of my favorite and simple spring/summer recipes. Of course you have to fire up your grill to make this recipe. I am hoping that when you do fire it up it won’t be the first time this season. You should have used your grill at least once by now.

The Basil Ranch Dressing can be made a day ahead of time if need be, but I recommend making it as close to serving it as possible. The secret trick to this dressing is the spinach. The spinach will help the dressing maintain a bright green color as basil has a tendency to turn lose its green color and turn black over time.

Spinach is a neutral flavored green. Therefore when it is combined with fresh basil the flavor of the basil will overpower the spinach. Your dressing will get a bright green color from the spinach while possessing the delicious flavor of fresh basil. It’s a true win-win scenario.

The grilled zucchini and squash have a delicious fresh taste with the taste of warmer weather imparted from the grill. Combined the fresh taste with the richness from the creamy basil ranch dressing and you have a dish that’s a real winner. High quality extra virgin olive oil, flaky sea salt, fresh cracked black pepper, and shaved Asiago or Parmesan cheese round out what I believe to be as close to a perfect spring dish as you can get.

Fire up your grill and try this recipe as soon as possible to celebrate and welcome the warmer weather of spring, which inevitably leads into summer. You’ll be glad you did!

Mario Porreca of Belle Vernon is an entrepreneur, author, lifestyle solutions expert, and the host of The Mario Show on WMBS Radio 590 AM. He can be reached via his website at: www.MarioPorreca.com. Twitter: @MarioPorreca

Grilled Zucchini with Basil Ranch Dressing

Yield: 4 servings

2/3 ounce fresh basil leaves

2 ½ ounces fresh spinach

4 ounces sour cream

1 tablespoon mayonnaise

3 tablespoons extra virgin olive oil

2 tablespoons ranch seasoning

2 medium zucchini sliced lengthwise (¼ inch thick)

2 yellow squash sliced lengthwise (¼ inch thick)

Sea salt to taste

Fresh cracked black pepper to taste

Grated Asiago or Parmesan to garnish

Procedure:

1. In a blender, puree the basil, spinach, sour cream, mayonnaise, 1 tablespoon of olive oil, and ranch seasoning until smooth and creamy. Transfer the dressing to a container with a tight fitting lid and refrigerate ready to use.

2. Preheat grill on high heat. Toss the sliced zucchini and squash with the remaining 2 tablespoons of olive oil and season to taste with sea salt and fresh cracked black pepper.

3. Grill the zucchini and squash in batches until grill marks form and the vegetables are tender, about 4-6 minutes, flipping once.

4. Transfer the grilled zucchini and squash to a serving platter, drizzle with Basil Ranch Dressing, sprinkle with grated Asiago or Parmesan, and serve immediately.

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