One of my favorite spring time meals is grilled leg of lamb. There is something so fresh and springy about it. Paired with asparagus and you have the perfect Sunday dinner for Spring. This meat has a ton of wonderful deep flavor, and builds a lovely crispy crust on the outer edge. If you are not familiar with cooking with lamb, don't be intimidated, its just as easy to prepare as steak, it just needs to rest a bit long at the end. 

Ingredients: 
6 lb boneless leg of lamb
6 garlic cloves, smashed
1/2 cup dijon mustard
1/2 cup olive oil
1/4 cup white wine
2 tablespoons fresh chopped rosemary
1/2 tsp fresh lavender
2 tablespoons fresh lemon juice
lavender salt and pepper

Mix your marinade ingredients and lamb in a large tupperware and let it sit overnight. Remove your lamb from the fridge 1 hour prior to grilling. When ready to grill, remove your lamb from the marinade and sprinkle it liberally with salt and pepper. Grill on medium high heat for about 15 minutes per side. Let rest for at least 20 minutes prior to cutting it, and be sure to slice against the grain of the meat. 

Hope you enjoy this hearty stick to your ribs meal while we all welcome spring back into the mix! Bon appetite! 

This meal comes together in a snap. You mix together a quick tangy sauce, fire up the grill, and you are good to go. Easy, flavorful dishes are my jam. 

Ingredients: 

16 ounces pork tenderloin

1/2 cup balsamic vinegar

3 tablespoons freshly chopped dill

1 1/2 tablespoons lavender honey

1/4 cup dijon mustard

1 tsp water

1 tsp lavender salt 

1 tsp fresh ground pepper

Heat your grill to 350 degrees. While that warms up whisk your sauce together and set aside. Sprinkle your pork lightly with salt and pepper. Grill until charred on each side and cooked through to 150 degrees, about 10-12 minutes per side. Remove from heat and let rest for 5 minutes. Cut into slices and drizzle your sauce over the top. 

You will love the tangy mustardy bite to this sauce and how much of a no brainer meal this is to throw together. Happy eating!

There is nothing better than a slightly warmed through piece of fresh Ahi Tuna in my book. The refreshing ocean taste, the melt in your mouth texture, nothing is better. Today we wanted to share with you a super simple cooking technique for your ahi. This hearty fish is rich in protein and low in fat, so becoming an ahi grill master will serve you well. 

Heat your grill to high about 30 minutes prior to you being ready to cook your fish. This way your grill has plenty of time to heat up so your fish will sear on the outside while the inside will remain rare. 

Pat your tuna dry with a paper towel. 
Coat with freshly ground pepper. 
Cover with a thin coat of sesame seeds. 
Spray with olive oil or melted butter. 
Grill on each side until the outside has a slight crust, but the middle is barley warmed through. This should only take 2 minutes or less per side. 

And here is the secret to this easy meal, once done, cover the steak with Trader Joe's Ming's Sesame Soy Ginger Vinaigrette. This is a delicious sauce that has a lovely asian ginger flair, but none of the processed or MSG ingredients that many of its counterparts include. Its great on salads, or as we are using it here, on grilled meats. We serve our ahi with fresh mango and brown rice, but feel free to add whatever accouterments are in season and available in your area. 

What is your favorite way to serve Ahi? We'd love to hear from you!

We have some new Korean friends who are always telling us about their delicious Korean meals they are having. We decided we wanted to try an authentic Korean style dish, beef bulgogi. It did not disappoint! The meat ends up very tender with a sweet and salty kick to it. 

Ingredients: 

1 pound flank steak

10 bibb lettuce leaves for serving

1/4 cup green onion for service

2 cups white rice

Sriracha sauce for serving 

Marinade Ingredients:

5 tablespoons soy sauce

1/2 asian pear, grated

1 tablespoon rice wine vinegar

1/4 cup chopped green onion

3 cloves garlic

2 tablespoons sesame oil

1/2 teaspoon pepper 

1 teaspoon sesame seeds

1 tablespoon vegetable oil

Add your flank steak to a large zip lock bag and cover it with your marinade ingredients. Let sit in the refrigerator for 1 hour. Grill your steak until charred and done to medium (about 6 minutes). Let steak rest for 10 minutes before cutting it into slices. Serve in lettuce leaves filled with rice and topped with onions and sriracha sauce. 

This is a lovely way to prepare flank steak, especially if you are going gluten free. 
Enjoy.