pesto shrimp and quinoa tabbouleh

If you make a big batch of pesto and find yourself with a few tablespoons more than you need for pasta, etc. it makes a perfect marinade for grilled shrimp. Just drizzle a little olive oil over peeled and deveined shrimp and toss with the pesto right before grilling. I used about 2 or 3 tablespoons of pesto for a pound and a half of shrimp. We ate ours with quinoa and kale tabbouleh. To make the tabbouleh cook 1 cup of quinoa and set aside to cool. Chop half a vidalia onion and saute with a clove of minced garlic in olive oil and set aside. Finely chop a small bunch of kale and massage it with olive oil and sea salt with your fingers to soften it. Combine quinoa, sauteed onion and garlic, and kale in a large bowl. Add 4 diced plum tomatoes, 1-2 diced persian cucumbers, and the juice of a lemon. Season with sea salt and serve. 

baby back ribs

 

One summer treat we all enjoy is BBQ ribs. In fact, ribs have been one of Bea's favorite ways to eat meat since she was a baby. To make them, we use a modified version of an Everyday Food recipe that was published in the magazine in it's early years. The ribs are first coated with a spice rub and cooked in the oven, covered with foil, until the meat is tender and moist. I make my own BBQ sauce (it is a little thicker and stickier than the Everyday Food recipe) to coat the ribs before finishing them on the grill.

BBQ SAUCE

1  8 ounce can tomato sauce

1  7 ounce can tomato paste

1/4 cup honey

1/4 cup brown sugar

1/4 cup cider vinegar

1 large clove garlic 

1 teaspoon salt

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

1 clove garlic, smashed 

Combine all the ingredients in a small saucepot and allow to simmer for 30-45 minutes until thick.

I know the cautious among us probably think it is terrible we let Noah gnaw on this bone. We checked it carefully to be sure there were no sharp bits or loose pieces of meat or cartilage and we watched him very closely to be sure he did not gag himself! Just like Bea, Noah loved it!