Wednesday, August 03, 2011

More grillin'

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.

Yogurt stuffed peppers

Warren and I ate them as we stood over the grill and watched the shrimp cook.

Shrimp on the barbie

Since he made a ton of shrimp, I added them to my salad the next day.

Salad--now with shrimp!

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.

First ever pork salad

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