Our much-anticipated heat wave hit this weekend, much to the delight of all of us here in gray and mossy Skagit County. It’s been a long, dark, irritating wet season, and everyone was very ready to get out the summer clothes and try being too hot for a change. We celebrated by hauling out the patio furniture, opening a bottle of rosé and eating dinner out by the grill. The air was warm, the wisteria was blooming, and I had put the tabouli together earlier, so I got to sit back and watch my husband cook.
Dinner was grilled lamb chops, grilled eggplant, tabouli, grilled bread and a Graham Beck pinotage rosé. What can I say, but mmmmmm. It’s summer. Continue reading
One of the joys of Sunday is doing our weekly grocery run and picking up something fresh for a quick but fun lunch at home – in other words, Not Leftovers! This salad is one of my favorites for a fast home lunch: butter lettuce dressed with a simple vinaigrette, split onto plates and topped with avocado slices and prawns cooked with garlic and spices. With this one we drank a Falanghina that was seriously on sale at the grocery store – it was lovely.
Prawns for salad
1/2 pound fresh large prawns, shelled
2 cloves garlic, coarsely chopped
Dress your salad greens and arrange them on plates. Heat a goodly amount of olive oil in a saute pan. As it gets hot, add the garlic; when it just starts to sizzle, add the prawns. Give them a good shake of salt, cumin and paprika, and stir them around. When the shrimp are pink and curled up on themselves, dump them and their juices out onto the prepared salads.