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BBQ RIB SUPER GREEN SALAD

This is not a chick salad. Although if you love salads, you’ll go crazy over this one. If you’re not a salad person, this one in particular may just convert you. Typically people throw a few things together like your standard tomatoes and croutons over iceberg lettuce with some store bought dressing and call it a salad. No. Just NO! You deserve better than that and so does your health. So leave it to me to create something where we can compromise a little splurge and some good health all in one. Besides, Spring time is right around the corner. Perfect for a recipe like this!

I must say really good smokey ‘n sweet BBQ pork ribs remind me of my childhood when my Dad would make them in the Summer time. Nowadays these aren’t really something I eat much of at all if ever but I recently had a craving for them and got a full rack. It only took half the rack to satisfy my itch. With another half rack left, like any other leftover meat I have hanging around in the fridge, I turn into a big chopped salad. Thus this BBQ Rib Super Green Salad. It’s literally sweet, salty, smokey, bitter, tart, savory and satisfies every taste bud on your tongue.


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BBQ RIBS SUPER GREEN SALAD
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Toss everything together in a large bowl and serve.

SUMMER ITALIAN SHRIMP PASTA

There are so many people today who have a lot going on in their lives and unfortunately home cooked meals are typically one of the first things that get sacrificed in those busy schedules. So dishes like this is another one to go on the list of “quick and easy” as well as a perfect leftover for lunch or dinner throughout the week. It keeps great for a full week in the fridge.

This is one of my favorite recipes I never get sick of that I tend to make double batches of because I’m slightly addicted to its flavor and the convenience. I have used gluten-free pasta too and it tastes just as great. If you’re struggling to find a good gluten-free pasta try out ones made of brown rice like Tinkyada. Between texture and flavor they’re really the best I’ve found yet. You can typically find it in most stores but if not Amazon.com is awesome!

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SUMMER ITALIAN SHRIMP PASTA
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Fill a large pot of water to start the boil for the angel hair pasta.
  2. Heat a large pan on medium-high heat and pour in the olive oil. Saute the sun-dried tomatoes and leek for about 3 - 5 minutes until they start to soften.
  3. Add the minced garlic stirring constantly a few more minutes to prevent burning. Add the shrimp, stir and allow them to cook half way before adding the chopped kale. Once the shrimp turns pink, toss in the drained angel hair pasta.
  4. Drizzle any additional olive oil you may need to lightly coat everything. Add salt and pepper to taste.
  5. Toss with desired amount of grated parmesano reggiano cheese right before serving.