The last few weeks have seen many days hitting above 80F and humid. These two things mixed with a long day at work usually means that Amie fends for herself with what ever quick thing she can throw together without needing to turn on the stove.
Last Saturday, however, I ventured to the local Farmer’s Market and picked up some gorgeous tomatoes, a bunch of basil and a tonne of cucumbers. There was also a place up the road that sold fresh cheese so I stopped and picked up some mozzarella, figuring on a basic salad for dinner.
This is my take on a classic Italian salad, only leaving out the day old bread in order to make it gluten free. I sprinkled it with olive oil, balsamic vinegar and sea salt.
To accompany this lovely plate my husband had picked up some rib eye steaks, which we marinated in a “Jamaican” style marinade before putting them on the grill.
Jamaican Style Marinade for Beef or Chicken
1/3 cup oil
juice of 1 large orange
juice of 1 lime
3 large cloves of garlic, diced
1 TBSP brown sugar
1 TBSP grated fresh ginger
1/2 tsp cinnamon
1/4 tsp ground clove
1 tsp lime zest
1 tsp orange zest
pinch of red chili powder
Mix well in a bowl and pour over meat. Keep in fridge for 2-3 hours before grilling.
