For the past few weeks spring has gradually been making its presence known here in New England. Temperatures reached into the sixties last Saturday, warm enough for us to open our porch. The grass in our yard, blanketed with snow for months, now has a faint verdant hue. And, of course, daylight savings time is offering us longer, light-filled days. All of this has made me eager to change from cold to warm weather cooking.
Recently I couldn’t wait to try a recipe for lemon and garlic grilled flank steak topped with dollops of whipped feta. The dish was a perfect anchor for a simple weeknight meal my husband and I shared. The meat is marinated in a classic mixture of lemon, garlic, and olive oil, but gets a robust herbal accent from a generous amount of fresh chopped dill. When sliced, the rosy pink strips of steak are topped with mounds of creamy whipped Continue reading