This recipe is one of our favorites at the local Thai restaurant. Initially, I was hesitant to even try it because it smelled incredibly spicy. Brent continued to encouraged me, and I finally tasted it one day he chose to order it without the “extra spicy please” request. I was surprised by how much I liked it.
Our version came out a little less saucy than our Thai place, but the flavor is just as rich and delicious. Plus, it comes together rather quickly—in 15 minutes or less. We hope you will enjoy it as much as we do.
I love shrimp, and huge tiger prawns are far and above my favorite kind. Growing up, we rarely had big tiger prawns; but we had seafood at least once a week. I would always ask for shrimp, and I would say about fifty percent of the time I was lucky enough to get it. Plus we always had shrimp cocktail for special occasions; I usually ate more than my fair share.
These days, shrimp is still more of a special occasion food. But, anytime I see wild caught shrimp on sale, it’s a special occasion!
Dressed simply, these succulent shrimp are light and refreshing despite being a hot grilled item. The sweet flesh of the prawn with the bright freshness of ginger and slight spice of garlic come together to create a great appetizer on a warm day. Or, if you’re a party of one, they can serve as your entree!
We hope you enjoy these ginger garlic grilled shrimp as much as Brent, his parents, and I did.
Lamb is one of our favorite meats when we are looking to move away from beef, chicken, and pork. It took me a long time to get used to lamb, after a month-long trip as a 7th grader with the People to People Ambassador Program. I was incredibly lucky to spend over 3 weeks in Australia and New Zealand, but the overwhelming amount of mutton (as a meat sauce for spaghetti, as one example) put me off of lamb for a few years.
Now that I’ve outgrown that phase (thank the heavens), I’m super excited about this recipe. It’s a full, delicious flavor that doesn’t take a day or lots of pots and pans to make it happen. We used a mixing bowl, and a skillet, and that was dinner. We hope you’ll give this recipe a try; it’s delicious.
This recipe was born somewhat as an accident; we were going to split a chicken to put on the grill, and decided that rather than season the exterior of the chicken, we would try to season underneath the skin. This was an amazing decision.
Don’t get me wrong, it looks and feels a little different at first if you haven’t done it before, but the result is totally worth it. We cooked this on our grill with indirect heat, and made a similar recipe in the oven with a grill pan. Both are delicious, but it is the time of year to grill–so if you can get outside and grill, get some vitamin D and chicken on!
This salad is a very quick and delicious side salad (as long as you have a mandoline) that is refreshing but still filling. That, and the color is a nice contrast on a plate that can be otherwise bland.
We threw this together to go alongside some baked trout, and it was a nice balance. Feel free to add some other spices in to mix and match your favorite entrees.
1 large red bell pepper
1 large yellow bell pepper
1 large orange bell pepper
2-3 stalks of celery
1/4 of a red onion
3/4 tablespoon coconut vinegar
3/4 tablespoon extra virgin olive oil
Salt and pepper to taste
1 Tbsp minced garlic
Slice the peppers, celery stalks, and the onion thinly using a mandoline. After this, I used a knife to quarter the slices so that the salad would be manageable with a fork.
Mix the sliced items and the rest of your ingredients in a large bowl. I used a slightly larger tupperware bowl so I could just put on the lid and shake vigorously–mixing is lame.
Mix your olive oil, coconut vinegar, salt, pepper, and garlic in a small bowl to create your dressing.
Allow the salad to rest for at least 15 minutes. (The longer it can rest, the better the flavors will blend.)
Serve and enjoy!