Middle Eastern flavors come together in this warmly spiced and sweet glazed shrimp dish that is perfect for BBQ season. Serve them up as an appetizer for the main event, have them with salad, or showcase them along side a platter of grilled vegetables and halloumi cheese, as I did.
This new summer salad balances sweet and heat with a little smokiness thrown in for good measure. Juicy sweet nectarines are lightly grilled and along with creamy goat cheese, top a mixed green salad that is finished with a bright and spicy molasses chipotle dressing.
During a recent visit to Masstown Market, I picked up some local valley apples (Braeburn and Vistabella), as well as some double gloucester poppy seed cheese from Knoydart Farms. The Braeburn variety made its way into a coleslaw that I paired in a sandwich with chipotle maple scallops. But having had a grilled peach salad recently at the Saint John Alehouse, I wanted to try something similar with the Vistabella apples and the abundance of spinach I get in my CSA. Paired with the double gloucester cheese, some toasted pecans and the maple mustard vinaigrette, this turned into one of the best salads ever, if I say so myself ! Read the rest of this entry
Sugar n' Stuff 