From Garden to the Grill
15 August 2008 by Jean Johnson
Longtime family friend Matt Loggins was here over the weekend so we grilled. It was such a snap.
I brined the shrimp for a half hour in salty water, made a salad out of leftover quinoa, garden lettuces, onion, and cashew cilantro pesto (Cooking Beyond Measure, page 75).
Other than that it was just making the rounds in the garden for squash and peppers–all of which went directly onto the grill without even venturing into the kitchen first. (They were washed well enough from the mornings watering, needed nary a speck of oil, and I had a pocket knife handy.)
Yes. From the garden to the grill. My kind of cooking.
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