Seafood Bonanza

Its been nice and summery outside lately which has led to lighter meals in our household.  This week we’ve dined on the following:

Lemony-buttered shrimp

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 Salmon

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!


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