Spring is in the air, which means it’s time to head to Hocking Hills for your cabin vacation getaway! You’ve worn in your hiking boots, made your canopy tour reservations, and mapped out the antique stores you will visit on the way. There’s only one more piece of the puzzle to figure out: What will you eat?
You don’t want to spend too much time and energy cooking on your vacation, but you still want to provide your family with healthy home-cooked meals. Here are three great cabin meals for cool spring nights.
Grilled Molasses-Thyme Chicken with Sautéed Morel Mushrooms
For the past 15 years or so, this chicken has been my go-to recipe when I need something quick and delicious. You can find morel mushrooms at the local farmers market or try hunting them yourself.
For the chicken: Mix 2 parts Dijon or whole-grain mustard, 2 parts molasses, and 1 part apple cider vinegar with as much chopped fresh thyme as you like. (For four chicken breasts, use 2 Tbs. each mustard and molasses and 1 Tbs. vinegar.) Salt and pepper the chicken (you can use breasts or thighs), and then toss it with the marinade. Let sit at least 30 minutes and up to several hours. Either grill the chicken on a gas or charcoal grill or broil for about 6 minutes per side.
For the mushrooms: If you hunted your own morels, soak them in salted water for at least 2 hours to clean them. Then cut them into quarters or halves. Sauté the morels in butter with a chopped shallot or two, and salt and pepper to taste.
Round off the meal with a tossed green salad.
Grilled Flank Steak with Lemon-Pepper Vegetables
Flank steak can be tender and flavorful, but it is known for being difficult to cook. Not anymore! The secret is cooking it for exactly the right amount of time.
For the steak: Salt and pepper the flank steak and let it sit at room temperature for at least 30 minutes. Cook the steak over a medium-high gas or charcoal grill, watching it carefully. As soon as you see small drops of moisture accumulate around the edges of the meat, it is exactly halfway done. Flip the steak and cook it for the same amount of time on the other side. Serve with mustard, horseradish, or your favorite barbeque sauce.
For the vegetables: Choose an assortment of your favorite spring vegetables—onions, zucchini, bell papers, asparagus—and chop them into roughly the same-sized pieces. Toss with a little oil, salt, and lemon-pepper seasoning. Cook the vegetables on foil either in the grill or in a 400°F oven for about 20 minutes, stirring occasionally.
Baked Salmon with Asparagus
Sweet, crisp asparagus is one of the best foods of spring. Be sure to buy the larger, more mature stalks rather than the smaller, younger ones—they are both more tender and more flavorful.
For the salmon: Sprinkle the salmon with salt, brush it with olive oil, and squeeze a lemon over it. Then bake in a 400°F oven for 10 minutes per inch of thickness. As a sauce, stir some chopped fresh garlic, dill, and lemon juice into Greek yogurt and season with salt and pepper.
For the asparagus: Cut the tough ends off of the asparagus and then drop in a pot of boiling water for 30 to 60 seconds (depending on size). Drain the asparagus and run it under cold water. Just before serving, heat a skillet over medium high heat and sauté the asparagus with garlic, salt, and pepper just long enough to heat it through.
For a perfect pairing, enjoy your meal with a glass of wine from a Hocking Hills winery. Happy spring eating!
Photo Credits: “Grilled Meat” by Frettie [CC-BY-3.0], via Wikimedia Commons; “Grilled Marinated Flank Steak” by Angie Six [CC-BY-ND-2.0], via Flickr; “Roasted Asparagus” by Lauren F [CC-BY-SA-2.0], via Flickr
