
These simply delicious shrimp skews have been something my Dad has made with pasta for years. I personally like the BBQ myself so I decided to take the tradition outdoors.
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Cooking, Baking, and sharing one classy dish at a time.
Dry Rub (for up to a 4 lb tri-tip)
1. To dice butternut squash remove skin & cut into small-medium cubes.
2. Toss squash with 1 tablespoon olive oil & a dust of salt. Spread the squash evenly on a foil lined baking sheet. Bake on the top rack at 400 degrees for 20-25 minutes or until it’s soft. If quinoa is not precooked follow the directions & cook it while squash is cooking.
3. In small bowl whisk the dressing: lemon juice, 1 tablespoon olive oil, honey, lemon rind, thyme, 1/2 teaspoon mix of salt, & pepper.
5. In a large add spinach & when squash & couscous are ready, add them while warm into the spinach mixture & slowly toss to gently wilt the spinach. Slowly add dressing into the salad & toss till the mixture is evenly coated
Plate Finished Product