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
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!