What’s Shakin’ Friends!
Today I am sharing some recipes with you all that my family LOVES especially during the summer. I recently made both of these for my friend’s birthday dinner last week and the girls LOVED it and told me I had to share with you all. Super simple to make and even better as leftovers!
I don’t know about you but when the sun is out and it’s a warm summer day (or night) I love a cold, crisp glass of Rosé. Nothing too sweet or dark in color, the lighter and colder the better. I share a few of my favorites below.
To give you a jump start on your summer wines, I have partnered with The Annex Wine Bar in Carmel, CA and am thrilled to offer you 3 delicious bottles of some of my fav rosés and a Mana tote bag for only $100. This includes shipping! What a deal!!
Cheers to you!
- 1 3/4 cups water
- 1 cup red quinoa
- 1 tsp kosher salt
- 1/2 cup raw pepitas, toasted
- 1/2 cup dried cranberries, chopped
- 1 avocado, peeled and cubed
- 1/2 small jalapeño, seeded and minced
- 1/4 cup of fresh cilantro, chopped
- 1/4 cup cotija cheese (or feta if you prefer more of a crumble)
- zest of 1 lime
- Juice of 2 fresh limes
- 1/4 cup of avocado or olive oil
- 2 stem scallions, chopped
Combine water, salt and quinoa. Bring to a boil over medium-high heat and then reduce to low and cook covered for about 18 minutes. Once done, move off heat and let sit for 10 minutes before touching.
Toast pepitas on a baking sheet at 350 for about 5 minutes. Set aside
Whisk lime juice and olive oil until blended, season with salt and paper to make dressing. Add dressing, scallions, jalapeño and cilantro to quinoa and gently stir. Slowly add the avocado, pepitas, cranberries and cheese. Garnish with limes dipped in cilantro and serve!
You can make a few hours ahead, add pepitas when you serve!
Grilled Flank Steak with Rosemary
My mom shared this recipe with me years ago and everyone I have made it for loves it! I actually get requests to make it when we host friends and it’s SO easy!
- 1/2 cup of soy sauce
- 1/2 cup of olive oil
- 4 1/2 Tbs honey
- 6 cloves of garlic, minced
- 3 Tabs chopped fresh rosemary
- 1 1/2 tsp coarse ground pepper
- 1 1/2 tsp salt
- 2 pounds of flank steak
Mix all ingredients except steak in a baking dish. Add steak, turn to coat. Cover and refrigerate for a minimum of 4 hours, preferably overnight. Remove from refrigerator 1 hour before grilling, turning often to coat marinate. BBQ on grill, 4 minutes each side to medium rare. Remove cover with tin foil for 5 minutes. Cut across grain and serve!
SOO delicious and juicy!