Summertime, and the Grillin' is Easy…

As farmer’s market begins and more seasonal products are available, the menu plan needs to be flexible. What looked good today? What was a great deal? What was fresh?

This week we had some chicken thighs in the freezer. But asparagus is really the star, and it’s everywhere. So we made our usual chicken marinade of olive oil, lemon, pepper and garlic, and let the thighs rest a bit. We put similar flavours on the asparagus. Everything went on the grill, and the meal was rounded out with some delicious short grain brown rice from Better Bulk, which had been pre-cooked and frozen. A quick heating in the microwave (or steaming on the stovetop) and we were ready to eat.  Relaxing and easy, without over-heating the house as the spring temperatures ramp up for summer.

Leftover Lamb Curry

I know, some of you who still have teenagers (or who are young enough that you’re not weight-conscious) are thinking, “what is this leftover lamb of which you speak”?

But really, truly, I assure you, someday you two may have leftover delicious roast lamb in your futures. Sure, you can just eat it cold, in a tasty sandwich, with some Dijon and lettuce, and maybe some sliced pears and goat cheese. Another great way, is a tasty curry with whatever veg you have on hand.

In this case, I sauteed an onion, some bell pepper, and a bit of celery (the holy trinity), a couple of diced carrots, along with a clove or two of garlic and about a teaspoon of minced fresh ginger. When that was soft, I diced up the lamb and tossed it in.

Immediately I added a heaping tablespoon of curry paste (I used Patak’s but in a pinch you could use curry powder; I just don’t think it would be as flavourful). Then about a cup of vegetable broth, beef broth, lamb broth, or wine – really, any will give a great taste. Come to think of it, beer would work, too.

Chop up a couple of tomatoes and stir them in. Let the whole thing simmer til the carrots are nice and soft.

Delicious comfort food, the second time around.