3 Refreshing BBQ Dishes Perfect for Spring Season

Winter is over and spring is here and the perfect time to enjoy a barbecue out in your yard. The wind will still be cool and it's ideal to have nice, warm dishes that everyone in the family can enjoy. Make these refreshing BBQ dishes perfect for spring season and you will want them all year round.

Buttered Rosemary Radishes

What you need:

·      1 kilogram of radishes (2 cups of the greens reserved)

·      1 stick unsalted butter, softened

·      1 cup lightly packed mint

·      3 tablespoons heavy cream

·      1 tablespoon of lemon juice

·      1 teaspoon finely chopped rosemary

·      Sea salt

·      Grilled bread of your choice, for serving

Melt about 4 tablespoons of the butter in a pan over medium heat, stirring constantly, for 3 to 5 minutes or until browned. Remove from heat and allow to cool completely. Combine the browned butter with the remaining butter, heavy cream, lemon juice, rosemary, and sea salt. Place about 2 tablespoons of the mixture in a bowl and toss radishes in it.

Season with sea salt. Cook on a pre-heated grill over high heat for 5 minutes or until crisp and tender. Toss the grilled radishes with greens and mint then serve with bread and remaining browned butter.

Grilled Mozzarella Asparagus

What you need:

·      32 stalks of large asparagus, peeled, and blanched for 1 minute

·      1/4 kilogram of lightly salted fresh mozzarella, cut into 1/2-inch slices

·      1 shallot, finely chopped

·      1/4 cup plus 1 tablespoon extra-virgin olive oil

·      2 tablespoons lemon juice

·      1 tablespoon coarsely chopped flat-leaf parsley

·      1/2 teaspoon kosher salt

·      1/4 teaspoon coarsely cracked black pepper

·      Chive blossoms for garnish

Mix together shallot, lemon juice, parsley, salt, pepper, and 3 tablespoons of oil. Toss the asparagus in the remaining olive oil.

Cook asparagus on a pre-heated grill over medium heat for 3 to 4 minutes, or until tender. Divide the grilled asparagus among 8 serving plates. Top each plate with a mozzarella slice of chive blossoms.

Leek Spring Treat

What you need:

·      16 baby leeks, trimmed

·      2 plum tomatoes, peeled, seeded and chopped

·      1 clove garlic, chopped

·      1 small ancho chili, seeded, softened (by soaking in hot water)

·      1 roasted red pepper, sliced into 1-inch pieces

·      1/4 cup extra virgin olive oil

·      3 tablespoons hazelnuts, toasted and chopped

·      1 tablespoon chopped flat-leaf parsley

·      1/2 tablespoon sherry vinegar

·      2 thick slices of baguette, toasted and torn into 1-inch pieces

·      Salt and ground black pepper

Combine the tomatoes, ancho, red pepper, hazelnuts, vinegar, and baguettes in a blender or food processor. Blend until smooth. While blending, slowly pour in 1/4 cup of olive oil. Pour the mixture into a bowl.

Stir in parsley and season with salt and pepper. Brush leeks with oil, then cook on a pre-heated grill over medium-high heat for 3 minutes or until lightly charred. Serve with the prepared sauce.