Recipes… Yeah, they’re safe

I haven’t intentionally been away so long. Believe it or not I’ve sat at this computer, pulled up this screen, and attempted to write too many times to count. Grandad left us three and a half months ago, and there are times it still hurts like it was this morning. So when I sit down to write, it is hard to push past the obvious in my heart. When I write, it is usually free flowing, I rarely have something planned to discuss. Writing for me is a release, it is soul searching – my soul is “stuck” on my Grandad. I figured, who wants to read daily about those struggles? You all would write me off as depressed – which I’m not. I’m proud of myself for dealing with his death the way that I am. But you don’t lose someone that awesome, that amazing, lose someone that impacted the number of lives around the world the way that he did – and then just keep on steppin like normal.

BUT – recipes? Now those are safe. Completely safe to write about. So here you go I have found 3 in the past few weeks that are total winners. So as I sit here w/ my hubby across the table – thinking we’re a cool Mac family (ha!) and coffee brewing – recipes are safe. Enjoy!

Grilled Asian Flank Steak
1/4 c thinly sliced green onions
1/4 c unsweetened pineapple juice
1/4 c soy sauce
1/4 c ketchup
1/4 c plum sauce
2 T fresh cilantro
1T minced ginger root
1 beef flank steak (approx 1.5 lbs)

Combine all as marinade over the steak and refrigerate overnight.

Shrimp & Avacado Salad
1 lb uncooked large shrimp
1 small garlic clove minced
1/2 t chili powder
1/4 t salt
1/4 t cumin
2 t olive oil
5 c romaine salad
1 c corn
1 c peas
1/2 c chopped red pepper
1 medium avacado

Vinaigrette Dressing
2 T olive oil
1/4 c cilantro
1/4 c lime juice
1 1/2 t sugar
1 garlic clove, minced
1/4 t pepper

In a large skillet cook shrimp, garlic, chili powder, salt and cumin in olive oil for 3-4 minutes until shrimp are pink. In a large bowl combine romaine, corn, peas, and pepper. Top with shrimp and avocado.  Mix up dressing and toss to coat.

Asparagus and Mozzarella Salad
2 lbs asparagus, cut into 1″ pieces (either toss or keep the tops for a different recipe)
1 lb fresh mozzarella cheese, chopped (I bought the pearls at the grocery store – super easy)
1 med red onion, halved and sliced
1/4 fresh basil

Dressing
1/4 c olive oil
2 T Balsamic vinegar
1 garlic clove minced
1/2 t salt
1/2 t Dijon mustard
1/2 t pepper
2 T lemon juice

In a large saucepan, bring 1/2 inch of water to a boil. Add asparagus, cover and boil for 3 minutes. Drain and immediately place in ice water. Drain and pat dry. Transfer to large bowl. Add cheese, tomatoes, onion, and basil.

In a small bowl whisk the oil, vinegar, garlic, salt, mustard and pepper. Pour over salad. Toss to coat. Drizzle with lemon juice. Chill until serving.