San Pedro Panini and Green Turkey Wrap - turkey, guacamole, bacon, havarti, tomato and lettuce.
Citrus Dill Shrimp Pasta Salad served with dressed mixed greens.
Gazpacho (vegan) and African Peanut Soup (vegetarian)
My usual reaction to the phrase "I don't like (insert maligned food - brussel sprouts, beets, asparagus)" is have you tried it fresh? A fresh brussel sprout tossed with chunks of potato in olive oil, sprinkled with rosemary and roasted in foil on the grill has very little in common with the ten ounce frozen green cube which is usually boiled to a faded yellow-green mushy blob.
Frankly, I'm a bit merciless about challenging the I don't likes because it seems most adult food peccadilloes are rooted in bad childhood food experiences (another reason to raise children eating good food).
When I found out Peta was bringing shrimp salad to our annual Sheep & Wool tailgating picnic I groaned internally. You see, I don't like shrimp salad.
Bracing myself for the "bite and swallow whole" maneuver, I nipped into the salad stuffed roll. It was delicious! And then it occurred to me, I've probably never even tried shrimp salad, because in my mind it's little tough shrimp suspended in mayonnaise and that just didn't sound appealing.
But Peta's shrimp salad was based on Ina Garten's Roasted Shrimp Salad recipe and boasted loads of fresh dill and orange zest infused dressing. It inspired today's special pasta salad. Try it, even if you don't like shrimp salad.
Citrus Dill Shrimp Pasta Salad served with dressed mixed greens.
Gazpacho (vegan) and African Peanut Soup (vegetarian)
My usual reaction to the phrase "I don't like (insert maligned food - brussel sprouts, beets, asparagus)" is have you tried it fresh? A fresh brussel sprout tossed with chunks of potato in olive oil, sprinkled with rosemary and roasted in foil on the grill has very little in common with the ten ounce frozen green cube which is usually boiled to a faded yellow-green mushy blob.
Frankly, I'm a bit merciless about challenging the I don't likes because it seems most adult food peccadilloes are rooted in bad childhood food experiences (another reason to raise children eating good food).
When I found out Peta was bringing shrimp salad to our annual Sheep & Wool tailgating picnic I groaned internally. You see, I don't like shrimp salad.
Bracing myself for the "bite and swallow whole" maneuver, I nipped into the salad stuffed roll. It was delicious! And then it occurred to me, I've probably never even tried shrimp salad, because in my mind it's little tough shrimp suspended in mayonnaise and that just didn't sound appealing.
But Peta's shrimp salad was based on Ina Garten's Roasted Shrimp Salad recipe and boasted loads of fresh dill and orange zest infused dressing. It inspired today's special pasta salad. Try it, even if you don't like shrimp salad.
No comments:
Post a Comment