This week, we ended a week of summertime camp fun in the best way I could imagine: grilling up some delicious eats and dining outside on the deck.
I seized a few moments of opportunity midmorning and chopped zucchini, sliced cauliflower steaks, and diced potatoes. My husband, A., has been perfecting his grilled vegetable game this summer, and I am loving the break from cooking. Bonus: we don’t heat up the kitchen!
He has also been making some delicious grilled fish, seasoning white fish like cod and tilapia with blackening or jerk seasoning. I am not the biggest fan of fish, but this method tames the fishy flavors and imparts a delicious spice.
I originally intended to use a few filets of tilapia and some salmon burgers to round out the menu, but the day got away from me and I ended up using rotisserie chicken instead.
Is there anything better than nights like this?