For the second Sunday in a row, Warren fired up the grill. I hope that this is the start of a trend.
We had a ton of shrimp in the freezer and a pork tenderloin, so those were the main attraction.
However, I took advantage of the situation and asked him to throw on a few peppers I got at the MFM last week. I'd been eying a recipe in Food & Wine. With Warren handling the only part requiring cooking, I was able to do it quite easily. These yogurt stuffed grilled peppers would make a great appetizer at a party.
Warren and I ate them as we stood over the grill and watched the shrimp cook.
Since he made a ton of shrimp, I added them to my salad the next day.
And for Tuesday night's dinner, they were the inspiration for a Tom Yum style soup, chock full of tofu, veggies and mushrooms (the shrimp are underneath the broth).
Thursday the leftover pork landed on a salad.