Jon’s friend Kevin shared this recipe with him and it was delicious and easy to make. Broiled salmon glazed with a mixture of honey, cilantro, scallions, ginger, garlic, chipotle peppers, hoisin sauce, and soy sauce. Served with a brown rice quinoa mixture and steamed vegetables.
Udon noodles with chicken katsu, egg, carrot, corn, and green onion in a curry broth.
We camped at Burney Falls State Park for Memorial Day weekend – below are some of the meals and drinks we enjoyed:
Blackberry Mojitos
Fish Tacos
S’mores
Breakfast Burritos
Bibimbap with Fresh Caught Trout
Lemon cake filled with fresh blueberries and homemade lemon curd. Frosted with a lemon curd whipped cream frosting. Adapted from this recipe in Gourmet.
Vietnamese rice bowl adapted from this recipe.
Jon’s spin on the classic Korean glass noodle dish. Bok choy, cabbage, bell pepper, green onion, carrot, cilantro, glass noodles, and shabu shabu meat (beef). Served with potstickers.
Shrimp taco on a green chili corn tortilla and filled with shrimp, zucchini, red bell pepper, corn, onion, jalapeno, green olives, cilantro and cotija cheese. Paired with a chilled avocado and cucumber soup inspired by this recipe but altered by adding cilantro, chipotle hot sauce, a little sour cream, and cumin.
