Garlic shrimp tacos are so easy, so delicious, and so fast. They’re one of our go-to dinners during the summer. They barely heat up the kitchen and they’re so so good. Plus, we seem to have an influx of bay shrimp from our seafood CSA right now, so they’re a great way to enjoy the little pink sea critters.
We meant to make honeydew gazpacho, but we think this actually may be cantaloupe gazpacho. The exterior of the melon certainly looked distinctly honeydew-like, but the inside looks and tastes like cantaloupe, so we’re just acting like that’s what we meant to make all along. This is great served alongside fish tacos…
Are beets overrunning your garden? Here’s a beet salad that’s earthy and fresh – the sweetness of the beets plays off the spicy arugula and the rich goat cheese.
Our broccoli raab grew in prodigious quantities, and then just as quickly as it had arrived, it bolted – thanks to the Seattle heat wave – and was done. Before it left, we ate a lot of it. Broccoli raab (also called rapini) is in the brassica (mustard) family, and grilled, it has a uniquely peppery, smoky, slightly spicy flavor. It is delicious!
We have a lot of Oregon bay shrimp on hand at the moment, so when we saw this recipe in the New York Times for lobster summer rolls, we thought it sounded brilliant, and modified it to make shrimp spring rolls.
Our little neighborhood at the cabin has a gathering once a year, and all of the neighbors walk down the road, down a rustic path, to a birthday celebration that brings us all together. Everyone brings a dish, and we sit and talk and drink wine and admire the view, and eat with people we might otherwise only wave to in passing when we saw them out on the road.
Summertime means an abundance of sweet juicy peaches. Along with eating them for breakfast, we’re drinking them for evening cocktails. This vodka and peach drink tastes like sparkly sunshine.