After last weeks Homage to Cow, so to speak, I decided it’s time for a vegetarian dish. Actually, scratch that – I’ve made this one several times before actually paying any attention to the fact that it’s “vegetarian”. To me, this one is proudly wearing the colors of August in our region, highlighting the delicious stonefruityness of the month and (quite literally) wrapping up the deal with a hint of the signature delicacies at home just a little further down south.
And here it is, the headliner for my Summer’s Treasures Festival this year! This one’s a true representative of the “Hear me roar!” category of dishes, one of my all-time favorite BBQ’y goodies, a serious crowd pleaser and a celebration, at least in my book, of all ingredients involved. Plus, the story of it’s first appearance on our table a couple of years back has a solid “Roar” to it as well~
If you’re experiencing the same mood swings of dear Mother Nature that we are suffering through these days, you… well you probably won’t be sitting in front of your screen, reading something about a potentially heat-generating activity like cooking. But if you do, I’ve got great news for you! This week’s dish is a really refreshing and light, yet surprisingly filling number that’s basically done in two shakes of a lamb’s tail. Perfect for high temperature- and resulting low energy levels~