Peppering you with the good things in life!
Warm weather and the grill bring out the fruits and shrimp. Love the combination of sweet fruit with the spiciness of jalapeno or serrano and the warmth of ginger. This recipe a perfect combination. Ginger Shrimp 2 lbs. shrimp, peeled and deveined (I used colossal) …
With the changing of the seasons, we also change our focus on food. Grilling becomes the primary prep for nearly all dinners at our house. Especially on the warm days. Today was just one of those beautiful Colorado days. So off to the grill we …
Here is another Paleo friendly salad. If you can’t find daikon, use regular radishes. Daikon has a milder flavor but the regular ones work too if you are in a pinch.
Marinated Asian Salad
1 lb. carrots, julienne cut (I like to use the multi color carrots to add interest)
1 lb. daikon, julienne cut
GARNISH:
1/4 sheet nori, cut into strips and toasted, optional
1 T sesame seeds, optional
DRESSING:
3/4 oz. soy sauce or Tamari
3 cloves garlic, finely minced
1 T whole grain mustard
3 oz. rice wine vinegar
3 oz. peanut oil
2 T chives, minced
In a medium bowl, combines the soy sauce, rice wine vinegar and slowly whisk in the peanut oil. Add the whole grain mustard, garlic and chives. Stir to combine.
In the same bowl, add the julienne cut carrots and daikon. Stir or toss to coat with the dressing. Refrigerate at least 1 hour and up to 24 before serving to give the flavors a chance to develop.