Asparagus Soup With Herbed Goat Cheese

Spring has sprung and so has the asparagus! This is a clean and simple soup that captures the freshness of spring. Some grilled bread and cheese and you have yourself a great lunch or first course.

1 bundle of asparagus
2 ribs of celery
1/2 red onion
2 cloves of garlic
1/4 tsp. red pepper flakes
1 tsp. coarse salt
4 cups chicken stock
4 ounces herbed goat cheese (divided)

Roughly chop all of the ingredients and sauté in about 1 tablespoon of olive oil for 3-5 minutes until tender. Add the chicken stock, bring to a boil then reduce to simmer 10-15 minutes. Use an immersion blender to puree the soup to the consistency you like. You can also do this in batches in a food processor or blender. Serve with some grilled bread and goat cheese.

Grilled Lamb Shoulder Chops

The shoulder chops are a delicious and economical way to eat more lamb. Traditionally they are braised for a long time until they fall off the bone. They can be marinated to help tenderize them and then simply grilled.

4 lamb shoulder chops (8-10 0z & 1'' thick)
zest of 1 lemon
4 cloves minced garlic
2 tsp kosher salt
3/4 tsp coarse pepper
1/4 tsp cinnamon
1 Tbsp. chopped fresh rosemary
1/2 cup chopped fresh parsley or cilantro

Mix they ingredients into a paste to coat the lamb. Coat the lamb well and wrap tightly with plastic wrap. Refrigerate 2 hours to overnight.
When ready to grill, remove lamb from the refrigerator 30 minutes before cooking. Heat a grill pan to medium-high heat. Remove as much of the rub as possible and pat dry. Grill 4-5 minutes per side for medium rare.
A squeeze of fresh lemon juice will cut the richness of the lamb.

Asian Shrimp Lettuce Wraps

If you like spicy asian cuisine you will love these shrimp wraps. The marinade is also the dipping sauce so you can go as hot as you like.

1 pound large shrimp peeled with tail off
2 large garlic cloves minced
2 Tbsp. ginger minced
1 lime juiced plus wedges for serving
1/4 cup fish sauce
1 tsp. honey
1 Tbsp. chili sauce (sriracha)
2 tsp. vegetable oil
1 tsp. sesame oil
2 Tbsp. water
1/4 cup chopped cilantro plus extra for serving
1 yellow bell pepper sliced
2 cups fresh bean sprouts
lettuce for wrapping



For the marinade mix the ingredients minus the shrimp, peppers & bean sprouts.  A food processor or blender will be your best friend! Reserve some of the marinade for the dipping sauce.
In a bowl cover the shrimp  with the remaining marinade. Cover & marinate 1 hour.
Heat a grill pan over very high heat.
Remove the shrimp from the marinade letting excess drip off. Spray the grill with cooking spray and grill the shrimp 90 seconds per side.
Then build your wraps with the lettuce, sprouts, cilantro and peppers!
Serve with the dipping sauce, chili sauce & fresh lime

Grilled Eggplant Parmesan

 2 medium eggplant

 2 cups basic tomato sauce

 1/4 cup fresh basil sliced

 1 pound fresh mozzarella or 8 slices

 1/4 cup seasoned bread crumbs

 1/2 cup Parmesan cheese 

 Olive oil 

 Kosher salt

 Fresh ground pepper

 Slice each eggplant into 6 slices about 1 inch thick. Brush with oil, salt and pepper. Grill on a medium high grill pan 2-3 minutes per side.

 In a baking dish place a thin layer of the tomato sauce on the bottom.  Start with the largest eggplant and cover with more sauce, mozzarella, Parmesan & basil, repeat.

 On the top layer add remaining sauce and top with bread crumbs and Parmesan.

 Bake in a 425 degree oven 15-20 minutes until the cheese is melted and the top is light golden brown.