A turkey club, but cozier. Spreading bread with mayo and grilling to a golden brown is the secret to upping the ante on this best-loved classic sandwich.
“My husband was given this super-simple recipe by a man who sold shrimp at the fish market,” explains Lisa Blackwell from her home in Henderson, North Carolina. “It’s now become our family’s absolute favorite shrimp recipe. We’ve even served it to company often…with great success. Enjoy!”
This is a simple recipe I have adapted from Company's Coming.It is simple to throw together the marinade in the morning before going off to work and coming home to an easy dinner to prepare at night.
The sweet-sour marinade is cooked down to a syrupy glaze that's brushed on the salmon as it cooks. The citrus and maple flavors would also be tasty with pork. Garnish fillets with orange slices, if desired.
This savory salad epitomizes the concept of fresh food fast. It's quick and easy and loaded with flavorful ingredients such as crisp-tender asparagus, perfectly cooked pink salmon, red onion, and a refreshing lemon juice-
Large, plump shrimp are marinated in a savory sauce of lemon juice, garlic, Italian seasoning, olive oil, dried basil, and brown sugar, then grilled to highlight the flavors.
Lightly grilled escarole combined with tangy tomato vinaigrette makes an irresistible accompaniment to juicy beef tenderloin. Serve with: Grilled baguette.
Did you know April was Grilled Cheese Month? Somehow we missed that (we've been a bit preoccupied lately). But, it must have been in our subconscious...
