The weather has finally gotten a bit warmer and I felt that this week’s meal needed to acknowledge the nice weather. I know it’s not summer yet, but here is a colorful, tasty, spring/summer menu for you.

In This Menu:

• BBQ Spareribs
• Grilled Asparagus
• “Loaded” Baked Potato Salad
• Simple Spring Salad
• Strawberries with Sour Cream and Brown Sugar

Serves 6

• 1/4 cup paprika
• 2 tablespoons Kosher cup salt
• 2 tablespoons garlic powder
• 2 tablespoons chili powder
• ¼ cup brown sugar
• 1 tablespoon crushed red pepper
• 2 slabs pork spare ribs (13 to 15 ribs per slab)

In a medium-size bowl, combine the paprika, salt, garlic powder, chili powder, brown sugar, and red pepper to taste. You need to taste this “dry rub” before applying it to the meat. Sprinkle dry rub lightly onto both sides of ribs. If you have a smoker, smoke ribs at 225° for 5 hours. Baste with sauce for the last 30 minutes.

For those of you who don’t have a home smoker and are using a grill, fire up about 30 briquettes. When they are about 80 percent ash, spread the coals and grill the ribs 6 inches above the hot coals for 1½ hours. Turn the meat every 15 to 20 minutes and baste with barbecue sauce. Serve ribs with Grilled Asparagus and Loaded Baked Potato Salad from our deli.

Serves 4

• 1 bunch asparagus
• 3 tablespoons lemon infused olive oil
• 1 teaspoon Kosher salt
• ½ teaspoon black pepper

Cut the bottom 2 inches from asparagus. In a medium bowl, toss asparagus with remaining ingredients until coated evenly. 10 minutes before you are ready to eat, place on grill and cook for 8 to 10 minutes checking frequently.

Available at the Food Pyramid Deli.

Serves 6

• 1 bunch tomatoes on the vine
• 2 avocados
• 1 bag Dole Lettuce Mix
• About ¼ cup Lighthouse Balsamic Vinaigrette

Toss greens with enough dressing to lightly coat them. Divide between 6 plates. Slice tomatoes and avocados and place in front of greens. Sprinkle tomatoes, avocados, and greens with a little salt and pepper.

Serves 6

We have beautiful strawberries for sale this week. This is a simple way to serve the berries, but maybe my favorite!

• 1 container fresh strawberries
• 1 cup sour cream
• 1 cup brown sugar

Place strawberries on a plate and the sour cream and brown sugar in separate, small bowls. Dip strawberries in sour cream, then brown sugar. Enjoy!

This entry was posted on Tuesday, March 9th, 2010 at 3:54 pm and is filed under Chef-Inspired Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.