Happy Monday! There is only a week left until Memorial Day. I know everyone is preparing for their weekend celebrations and many of you will put meat on the grill. This year we will have to do things a little different due to my wife recently being diagnosed with food allergies and our oldest son being a vegan. I have been experimenting with different foods along with different herbs and spices so that no one feels left out at dinner time. This year I will put more vegetables on the grill such as corn, carrots, whole mushrooms, asparagus, and bell peppers. I will make sure that the vegetables get seasoned just like the grilled meat and it makes a great addition to a garden salad. The other change will be using more mild spices and herbs for my wife's sensitive stomach. I use less salt and more herbs such as rosemary, thyme, paprika, parsley, and cayenne pepper. The great thing about cooking is that you don't have to cook things the same way each time. The dietary restrictions of my family have helped me be more aware of ingredients when I am creating new spice blends. Life doesn't have to be bland, spice it up with a little Mo' Spice.
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