RecipeMuncher

I wanted a quick and tasty dinner that was easy to make. I grabbed some shrimp and marinated them in lime zest and juice, cilantro, olive oil and garlic for an hour then had my husband grill them. I had leftover honey lime dressing from the Grilled Corn, Avocado and Tomato Salad, so I used it for a dipping sauce and it was so delicious. My whole family really loved these shrimp - we gobbled

I wanted a quick and tasty dinner that was easy to make. I grabbed some shrimp and marinated them in lime zest and juice, cilantro, olive oil and garlic for an hour then had my husband grill them. I had leftover honey lime dressing from the Grilled Corn, Avocado and Tomato Salad, so I used it for a dipping sauce and it was so delicious. My whole family really loved these shrimp - we gobbled

Terrific as as snack or party food, Chicken Satay is a favorite dinner at my house as well.Last night I served it with steamed broccoli, and a lightly seasoned Asian-style slaw. Traditionally the chicken is served on lettuce leaves, I skipped the lettuce this time.If you do an internet search you will find slight variations in the seasonings used for the chicken marinade, and the peanut dipping

This is one of my favorite summer time dishes. It couldn’t be simpler, no cooking involved just requires a few top quality, super fresh ingredients. After the enormous amount of super salad greens (there were many other colors in there too) from my CSA I decided that these had to be on the menu. They are like a super tasty, refreshing salad that you can hold with your hands.Anyone who has read

Recently I went to a Japanese restaurant whose specialty is soba noodles and soup. I asked if they had anything vegetarian and they looked at me almost kindly, as if to say, how sad that you can’t eat our food. She said she’d check with the chef - I really really wanted to try the soba. But the chef said that all the broths were fish based, so that was out. And then he said he could make me some vegetarian tempura.

The fabulous plate of tempura arrived, but no fabulous dipping sauce. I asked for it, only to be told that all tempura dipping sauce is made with fish sauce in restaurants! I looked down to see that she had provided a dipping “salt”. There were two kinds - green tea salt and sea salt. The green tea salt was superb!! I asked the chef and he said he just whizzes green tea leaves and salt together! Now, why didn’t I think of making flavored salt?!

A week later, I had a craving for…