Spring Flavors

I absolutely love spring and the beautiful colors and fresh produce that comes into season.  Right now I'm watching Ally playing outside in the sunshine, digging up my dirt and making small piles of it.  I had to get after her for picking the new leaves off a few plants, but I'm glad she loves playing outside so much ;)

As for cooking, tonight we're having a couple over for dinner that we haven't seen in a while.  I'm so excited!  They always make us laugh and they're bringing the dessert and the wine!  What better way to my heart?

For starters: prosciutto-wrapped melon with coarse sea salt.  Just chunk your melon (cantaloupe or similar) and wrap each piece in thin slices of prosciutto.  Top lightly with the salt.  If needed, use a toothpick to secure.  We're breaking our no-hormone/no-antibiotic/grass-fed/humanely-treated meat rule for this.  I love prosciutto (and bacon for that matter) too much.

For dinner:
Rockfish marinated in home-made vinaigrette (1/4c olive oil, 1/4 c lemon juice, 1/3 c fresh minced basil, 2 cloves minced garlic, lemon zest) and then broiled to perfection

Bright Roma tomatoes thinly sliced and marinated in the leftover vinaigrette and served chilled

Asparagus (which is in season right now) peeled into thin curly slices and tossed with light oil, lemon juice, salt/pepper. 

Sweet potatoes cubed (skins still on but scrubbed well) and tossed with olive oil, salt, pepper and rosemary, then baked on a cookie sheet at 400* for about 40 minutes.  Make sure to toss occasionally.