By Samantha Schwalm
July 13th was my son, Forrest and his Aunt Caroline’s Birthday. It is tradition that the birthday person chooses what he/she would like for dinner. Since we are sheltering in place together, they chose together. The dinner was an Asian theme and was served buffet style.
The meal started with a simple mixed green salad with roasted chickpeas. For the main course, we did one platter of white rice and sautéed shrimp. The shrimp was marinated for 3 hours. Then grilled for about 2 minutes on each side. Next we did a platter of udon noodles and stir fried vegetables. Finally, we grilled and diced some chicken thighs. Thus allowing adults and children to have exactly what they would like on their plates.
Salad Dressing:
Cherry Tomatoes
Diced red onion (2 tablespoons)
1 teaspoon of honey
3 tablespoons White balsamic vinegar
1/4 cup of olive oil
Mix everything together and pour over the greens.
Marinade for chicken and shrimp:
2 T Hoisin sauce
1 T rice wine vinegar
2 T white sesame seeds
1 T teriyaki
1 T soy sauce
1/8 cup olive oil
