Spring is in the air! I don't know about you, but I get tremendously excited when the first buds emerge on the fruit trees outside my dining room window. All the modern conveniences in the world cannot replace the dazzling flavor of whispy thin stalks of fresh asparagus, delicate sweet peas, succulent in-season strawberries and tightly stitched artichoke petals. Our farmers' markets are beginning to stir from a winter's sleep, pulling locals to the plaza in Arcata in droves. It's a great way to spend Saturday morning--seedlings are available to start your own garden, and all sorts of greens are ready for a quick flash in the pan. The notion of how easily prepared these wonderful veggies are brought me here, to start a blog about quick and complex recipes. See, some of us want it done in a jiffy. "Detailed recipes make me nervous!" and "I'm afraid to mix too many ingredients together" are comments I hear on a regular basis. That said, there are countless recipes using just two or three ingredients, one pan/dish and one method of preparation. Instead of focusing on one recipe at a time, this simple menu includes half an hour of start to finish instruction. Enjoy! Simply Spectacular Spring Supper for Two Menu Spinach Cauliflower Toss Sauteed Kale Grilled Halibut Saffron Rice Shopping List 1 bunch fresh baby kale, chopped 2 fresh halibut steaks or fillets 1 lemon or lime 2 Tbsp Humboldt Sweet Cream butter 1 tsp fresh garlic, minced 2 Saffron threads 1/2 cup cream 1 cup Jasmine or Basmati Rice, rinsed and drained 1 head spinach 1 cup sliced fresh cauliflower 1/2 cup toasted slivered almonds favorite Italian dressing Directions Start rice in a rice cooker as directed. Warm cream in the microwave for 1 minute. Add saffron threads to the cream. Let stand. Put halibut on a medium hot grill. If you don't have a grill, turn on the broiler. Squeeze the juice from your lemon or lime over fish. Add salt and pepper to your liking. Set the timer for 10 minutes for your fish and focus your attention on the salad. Mix spinach leaves with sliced cauliflower, almonds and your favorite vinegar and oil based dressing. Quickly pour the brightly colored cream into the rice, stirring a few times to spread the color around. Close the lid to finish cooking. When the timer goes off, turn the fish over and cover with butter and garlic. Set it again for 5 minutes. Put a skillet on the stove and add 2 Tbsp butter to a medium hot pan. Stuff all of the kale into the pan and cover for 2 minutes. It will cook down quite a bit, so don't be concerned! The fish timer will go off in time for you to poke the middle of the fish with a fork. If it flakes easily, it's done. If you buy fresh fish, it really can't be underdone, so pull it off the grill if you think it's even close to finished. Nothing is more unappetizing than overcooked, rubbery fish! At this point, your meal is ready. Put each portion on a plate in a pretty way and present it to your loved one with a proud smile. Great job!
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