When spring arrives Ask Granny always eagerly anticipate the market’s addition of brilliant green asparagus spears to the veggie aisles. Here’s a tasty recipe using wild rice, yellow split peas and asparagus dressed with a yummy almond butter and lemon dressing. And it’s healthy. and suitable for grandchildren. For the meat entrée nothing beats leg of lamb in the springtime. Try this recipe using a yogurt marinade.
Wild Rice Salad
Ingredients
1 garlic clove crushed and chopped
¼ cup almond butter
1 lemon zested and juiced
1 T. olive oil
¼ cup hot water
½ t. salt
1 bunch asparagus trimmed into 1 inch pieces
4 cups wild rice, cooked
1 cup yellow split peas, cooked
1 bunch chives
¼ cup goat cheese (optional)
Preparation
Whisk together first five ingredients, set aside
In large bowl combine cooked rice, split peas, asparagus and toss with the dressing. Serve topped with chives and crumbled goat cheese.
Grilled Leg of Lamb
Ingredients
25 oz plain yogurt
4 cloves garlic, grated
1 lemon, zested and juiced
1orange, zested and juiced
Salt and pepper
1 4 lb leg of lamb, deboned
Preparation
Combine yogurt, garlic, lemon and orange and season with salt and pepper. Place leg or lamb in the mixture and marinate overnight.
When ready to grill remove excess marinade. Grill on medium heat for one hour for medium doneness, less for rare.
For more spring recipes, for the grandchildren during the Easter holidays see:
