Nice Weather in May? Get Out!

Back to back nice weekends in May is such a treat and my husband Josh and I have fully been taking advantage. This is our first spring in our new house and we've been spending as much time as possible outdoors in our lovely little yard. We've spotted other critters doing the same. A slew of squirrels and birds and a mischievous Mr. Rabbit. We've put in a raised bed for veggies, planted flowers and bulbs, and have even had a few alfresco dinners by the fire pit. This is the best time to do all of this because mosquitos haven't quite figured out that it's feeding time, but goodness knows that won't last.

I'm sincerely hoping, and relying heavily on Josh to make sure, that I don't kill everything I plant. It's uncharted territory for me. I've had herbs sure, but I'm onto bigger game now - radishes, carrots, peas, fennel, squash, cukes! And if Josh can keep me from veg-icide and if we can both keep Mr. Rabbit away, we could be eating like royalty all summer!

"Oh hello Mr. Rabbit!"

I recently made a few dinners that were perfect for warm spring evenings but they will be staples all summer long. Easy, fresh, and most importantly tasty. These recipes are also very forgiving. You can easily substitute whatever fresh veggies you have on hand, they are really just platform to jumpstart your own creative ideas! Happy spring eating! Oh, and don't forget the wine! I'm recommending two white wines to pair with these dishes. Two unusual grapes that are worth a try!

Shrimp Panzanella with fennel and basil
Serves 4

1 baguette, cubed
6 tablespoons extra-virgin olive oil, divided
1 pound large shrimp, peeled and deveined
2 garlic cloves, finely chopped, divided
The zest and juice of a lemon
3 tablespoons white wine vinegar
3 large ripe but firm tomatoes, coarsely chopped
1 fennel bulb, diced, reserve fennel fronds
½ of one English cucumber, diced
2 cups baby spinach, chopped
3/4 cup chopped fresh basil
1/4 cup chopped fresh fennel fronds
Salt and Freshly ground pepper to taste
1 small log of herbed goat cheese


1. Preheat oven to 350°F.

2. Toss bread cubes with about 2 tablespoons oil on a rimmed baking sheet until lightly coated. Bake, about 10 to 15 minutes or until golden.

3. Put shrimp in a bowl with lemon zest and lemon juice, salt and pepper, and a splash of olive oil. Let marinate just a few minutes while you prep veggies.

4. Preheat oil in skillet over medium-high heat. Add shrimp and brown on both sides, about 2 minutes per side. Add marinade and cook another minute or so until mostly absorbed. Take off heat and set aside.

5. Combine vinegar and remaining olive oil with salt and pepper in a large bowl. Add bread cubes, shrimp, tomatoes, fennel, cukes, spinach, basil, and fennel fronds. Toss to incorporate, it’s best if the shrimp and bread are still warm, they will absorb the flavors better and help wilt the spinach a bit.

6. Add the goat cheese and toss together right before serving.

Wine Pairing: Valdinira Roero Arneis 2013, Piedmont, Italy
Aromas are of apricot, peaches and sea foam – fruity but fresh and entrancing. Medium-bodied with a perfect balance of ripe, honey-laced fruit and enough acidity to keep your mouth watering long after the wine is slurped down. Light seafood dishes seem to take on more flavor when matched with equally delicate Arneis. The flavors in the Panzanella mimic the freshness of the wine.

Spanish-Style Grilled Vegetables
Serves 6-8

3 large red bell peppers, stemmed, seeded, quartered
4 large Japanese eggplants, trimmed, cut lengthwise into 1/3-inch-thick slices
4 medium green and/or yellow zucchini, trimmed, cut lengthwise into 1/3-inch-thick slices
6 tablespoons extra-virgin olive oil, divided
2 garlic cloves, finely chopped
1/2 teaspoon dried crushed red pepper
1/2 cup panko breadcrumbs
2 tablespoons Sherry wine vinegar
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh oregano

1. Prepare grill (medium heat). Arrange vegetables on baking sheets. Brush with olive oil; sprinkle with salt and pepper. Grill peppers, eggplants, and zucchini until charred and tender, turning and rearranging for even browning, 5 to 6 minutes. Place on foil lined baking sheet.

2. Heat 3 tablespoons olive oil in medium skillet over medium heat. Add garlic and crushed red pepper; stir until fragrant, about 30 seconds. Add breadcrumbs; stir until golden, about 3 minutes. Season breadcrumb mixture to taste with salt; scrape into small bowl.

3. Place vinegar in another small bowl; whisk in 3 tablespoons oil. Mix in parsley and oregano. Season to taste with salt.

4. Arrange vegetables on platter. Spoon herb dressing over; sprinkle with breadcrumbs and serve immediately.

Wine Pairing: Sumarroca Xarel.lo 2012, Penedes, Spain
The Sumarroca Xarel.lo exudes vibrant aromas – clementine, Meyer lemon, pineapple and persimmon. Plenty of fruit in the mouth with more crisp citrus and some notes of star fruit. It’s stony on the mid-palate and through the finish, very uplifting. Pour it at your next dinner party!