By: Betsy Banks

At long last, spring has arrived.  Daffodils and tulips are tentatively peeking out from the soil, the grass is taking on a greener hue with each passing day, and buds on the trees are ready to burst into bloom.  Nature is shaking off winter, and I am embracing the fresh start that spring offers.

And this means spring cleaning.  For me, this annual ritual does not end with clean closets and sparkling windows.  It also involves shedding the heaviness of winter and welcoming lighter and brighter living-including lighter and brighter food choices.

In the supermarket, springtime produce teases, reminding us of the bounty to come.  Bright springtime asparagus is a harbinger of summertime plenitude; tender greens herald summer picnics.

So how do I spring-clean the kitchen?  Part of the task is traditional:  I remove everything from the pantry and cabinets, wash the shelves, and replace things where they belong-setting aside the foods that no longer fit into the way I eat for donation to the local food pantry.  But the part I really like is planning band-friendly meals that shake off winter and embrace the warm sunniness of spring.

The grill plays a major role this time of year and for months to come-it epitomizes all that is good about the warmer weather.  Dormant for months, it becomes my spring- and summertime kitchen.  Lean meat, poultry, fish, and veggies are the backbone of my banded eating; there are few simpler ways to add flavor than by grilling.  The freshness of simple, clean eating is so refreshing after the weightiness of winter.

Even dessert can be grilled!  Here is one of my favorite recipes, from Rachael Ray.

Balsamic Glazed Grilled Plums

• 4 ripe plums, California red or dark skinned, halved and pitted (you can use other stone fruits, such as peaches or nectarines, too; Yum!)
• Extra-virgin olive oil, for drizzling
• 1/2 cup balsamic vinegar
• 1 tablespoon brown sugar (can substitute Splenda, but because there is less than a teaspoon per serving, I stick with the real deal)
• 1 teaspoon vanilla extract (I like Penzey's double strength)
• 1 tablespoon lemon juice
• 1/4 teaspoon ground black pepper
• 1 pint vanilla bean ice cream (optional)

Directions

Preheat a grill pan to high heat.  Drizzle fruit with oil to keep it from sticking and grill plums 3 minutes on each side.

While fruit is grilling, pour balsamic vinegar into a small saucepan and place pot over medium high heat.  When vinegar heats to a boil, cook until it is reduced in volume by half, 1 to 2 minutes.

Combine sugar, vanilla and lemon juice and pepper in a small bowl.  Whisk in warm balsamic vinegar.

Place hot, grilled fruit on dessert plates.  If desired, add a small scoop of vanilla ice cream or frozen yogurt.  Drizzle the balsamic glaze over fruit and serve.  

Betsy Banks

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