Ever since I started grilling vegetables I do not want to stop! They are so great on everything (and not to mention that there is NO clean-up)! This salad included greens, cucumber, tomato and then grilled zucchini, peppers and onions and a side of beautiful shrimp!
veggie salad with feta crumbles
side of grilled shrimp (amazing!!!)
After my seafood-filled day, I was in need of some major veggies. There is nothing I love more than grilled veggies and normally I leave that job up to the taster but today I started my new cooking venture – grilling!
I spritzed the zucchini, yellow squash, eggplant, yellow pepper and red onion with a little olive oil and salt and pepper and grilled away…
For a side – finally some delicious tomatoes – these are the first really good tomatoes I’ve had this summer and I’m so excited that they are here! Brushetta here I come. More olive oil and salt and pepper for these guys – perfect!
On a bed of arugula from the Farmer’s Market I topped the veggies with some balsamic vinegar and was ready to dine. It was a deliciously fresh summer meal. Next time I’ll add some Portabella mushrooms.
The tasters professionally food-styled plate 😉
I found a bag of frozen seafood from Trader Joe’s that contained shrimp, scallops and calamari rings that was screaming to be paired with pasta. I had been wanting to have a good seafood pasta for sometime now and this, if I can say so myself was delicious! Simple is the way to go with this meal and it was so light and perfect for a summer night.
My Summer Seafood Pasta:
1 bag of frozen shrimp, scallops and calamari rings
2 Tbsp olive oil
4 cloves of minced garlic
1 cup sliced grape tomatoes
1/4 cup white cooking wine
Juice from 1/2 of a lemon
Pat of butter (for good measure!)
Salt & Pepper
2 servings whole wheat pasta
Heat olive oil in large pan and add 1/2 of minced garlic and all of seafood, lemon juice, white cooking wine and tomatoes. Simmer for about 4-5 minutes until seafood is heated through. Add the pat of butter, rest of garlic, salt and pepper and pasta. Mix until combined. Serve in bowls with some basil and parmesan if desired. Serve with a side salad for the perfect summer meal.
Sometime within the last month or so I’ve converted into the person who puts hot sauce on everything! I’m not sure why the sudden change but I’m loving the spice!
I first tried the Sriracha on pizza during a trip to LA and I have used the Sambal Oelek sauce for a while now in stir-fry’s, veggies, etc. (a Ground Fresh Chili Paste) but now I can’t live without the Chili sauce. Just. Can’t. Do. It.
There are impostors out there, but there really is no competition. Just look for the Green cap and Rooster. The name Sriracha is a region of Thailand and while this version doesn’t have the spice factor of the sauces you would find in Thailand it is still made in the traditional way and using the traditional ingredients, in California of course.
What do I put it on?
Eggs, pizza, salads, sauces, veggie burgers, chicken/fish…..ok, anything that needs a little spice!
What do you put hot sauce on?