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.
We camped at Burney Falls State Park for Memorial Day weekend – below are some of the meals and drinks we enjoyed:
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.
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.
Caesar salad made with kale and topped with prawns, homemade croutons, and parmesan cheese. I used this recipe for the dressing and it was perfect!
Here’s one way to use your leftover St. Patrick’s Day corned beef – corned beef hash for breakfast. Cube potatoes and fry in a small amount of oil. When almost cooked through and starting to brown add cubed red bell pepper, onion, corned beef and cook together with garlic, salt, and pepper until peppers and onions are soft. Garnish with parsley and top with an egg. Enjoy.