I love springtime, not just because the cold disappears for a while, but because I get the chance to have a whole host of fresh fruits and vegetables. I love to cook and the hardest thing is having to wait for certain fresh ingredients because weather won’t cooperate. Now that springtime is finally here I can share with you one of my all-time Ohio inspired spring recipes.
The ingredients you need
Preparing your food
For your first step you will need to cut up some fresh peppers and tomatoes. Once you have cut them up, add them to a small bowl and mix while squeezing a few cherries over-top. Save the cherries after you are finished as you will want to place them on top of your steak later. Place the mixture into your fridge and cover it with a piece of aluminum foil, allowing it to cool for at least a half hour before cooking. Once a half hour has passed you will want to place your steak onto the grill and cook it on low heat until it has reached the desired level of cooking. For this particular recipe I suggest that you cook your steak to at least medium rare, but you are free to cook it as you choose. While your steak continues to cook, place three small red potatoes into the oven and cook at three hundred and seventy five degrees for twenty minutes. As you finish cooking your steak you will want to wrap some fresh carrots in aluminum foil and place them onto the surface of your grill. Allow them to steam for a good five minutes before removing them from your grill. Plate your steak and place the cherry skins on top, filling the sides of your plate with the baked red potatoes and tomato pepper mix you made earlier.
Making your fruit salad
Ohio has a lot of native fruits and as a result spring is a great time to add fruit salad as a side dish to any meal. To start with, cut up an apple along with a pear and a peach and place the slices into a small bowl. Remove all the stems from your strawberries and add as many as desired along with some grapes. Mix all of the fruit together and place in the fridge to cool while you enjoy your main course. You can also eat your fruit salad along with your main course if you wish, but I find that having it cooled adds to the overall flavor of the fruit salad. If you don’t like strawberries or grapes you can replace them with banana or cantaloupe instead.
Tips and Tricks
-If you’re not a fan of potatoes try some fresh sweet corn instead.
-When using bananas in your fruit salad chill them in the freezer for a few minutes before cutting. This adds a unique texture to the banana and prevents it from going soggy.
-When buying a cantaloupe place it close to your nose and smell. If you can’t smell the scent of cantaloupe then it is not ripe enough yet.
-Check your strawberries before you buy them. Often times during transport strawberries can get bruised and as a result lose their flavor and texture.
-Sprinkle sea salt on the top of your potatoes as they cool to give extra color and texture.
-Buy peaches when they are close to being ripe; this prevents bruising and ensures that you get a peach with good texture.
-Place cherries in the freezer right when you buy them so that they will stay fresh during cooking.
-Add pineapple or peach juice to your fruit salad for extra flavor.