Gresh Grillings

A new feature is to see how our readers are eating and cooking! Don and Joyce Gresh shared their family cookout menu from this past week with kids and grandkids.  


New York Strip Steak - Grass Fed Beef-grilled on Weber Grill until medium rare.

Grilled Lobster Tails - Basted with butter and garlic, then skewered and grilled.

Organic Baked Potato - Baked in the oven then served with Irish butter.

Fresh (Never Frozen) Boiled Shrimp - Boiled in water with splash of vinegar to ease peeling and preserve texture.

Fresh Brewed Sweet Iced Tea - Beverage

Mixed Green Salad with Jodie's Lemon Dijon Dressing - Greens from Hydroponic Garden Tower in backyard.

Jodie's Lemon Dijon Dressing: Don't leave out the lemon zest- adds texture and flavor to those greens!

2 tablespoons grated lemon peel.

1/4 cup lemon juice.

1/4 cup raw sugar

 3  teaspoons Dijon mustard.

1/2 teaspoon fine sea salt, or to taste.

1/2 cup extra-virgin olive oil.

Ground pepper to taste.

1. Mix together grated lemon peel, lemon juice, sugar, and mustard.  

2. Slowly whisk in the olive oil, salt and pepper.  Chill until ready to serve.

Tip: Use sugar substitute for lower calories.

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