Its been nice and summery outside lately which has led to lighter meals in our household. This week we’ve dined on the following:
Lemon-Butter Shrimp & Salad:
Melted butter with lemon juice/rind and parsley, grilled shrimp until opaque. Served with brown rice and salad.
Maple Balsamic Glazed Samon & French Bean Potato Salad:
Maple syrup, balsamic vinegar, orange juice & grainy mustard to make the glaze. oven baked for 20 minutes at 425.
Cook taters and french beans – add to bowl with yellow peppers, oregano, basil & parsley. Mix with olive oil and leave in fridge for an hour.
Easy peasy & nom nom good for light summery al fresco dining!