Adventure Begins in the Kitchen
A starter of butter, garlic, and onion almost always leads to delicious things. And because it takes such minimal time and effort, it’s my foundation for every sautéed veggie, rice, and quinoa dish.
Asparagus, zucchini, squash, green beans. These veggies, mixed with butter, garlic, and onion, are the constant go-to. But tonight my camera and I were craving a pop of color and that’s how the idea of adding broiled tomatoes {another old favorite} came about.
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Every few days, a chill hits the air in Austin. And just like that I’m faced with a soup craving, every few days.
I’ve made a giant pot of beef soup twice this week because it’s cozy and filling without leaving you stuffed and sleepy. It’s really the perfect meal to have on hand these days, feeling appropriate for the occasional 30 degree night, 80 degree day, and all that falls in between.
And it’s simple, simple. Requiring little ingredients and even less skill, a recipe like this makes a compelling argument to ditch the can this winter!
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I just can’t get enough of germinated rice lately. It has such great flavor and chew that it barely needs any stuff to make it unbelievably tasty. But even though it doesn’t need a ton of stuff, I needed a ton of stuff {veggies} after weeks and weeks of non-stop-ness.
I picked up my three favorite grain-mixin’ veggies {asparagus, zucchini, squash} and decided to let them all play a part in a single meal. And then I added shrimp. Lots and lots of shrimp.
And what came together was a dish you could scoop into a big bowl a few nights in a row and still wish there was enough leftover the night after!
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Even though summer grilling recipes are every which way you look, I’m still not over grilling. In fact, I’m so much in the middle of it that I dreamed up a summery marinade that I plan on using straight through the winter when I’m longing for sunshine.
This recipe is a sweet and savory combination of pinot grigio {or any white wine}, mango, onion, and garlic that completely compliments the skewer components. Leftover skewers also keep well in the fridge and can be served hot or cold the next day.
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Although I received compensation to review wine provided by The Wine Bar, the recipe and opinions in this post are completely my own and based on my experience.