Nothin' fancy but so delicious. And it looked too good to not post. Giant french bread surrounding turkey, ham, lettuce, tomato and spicy hot mayo, sliced party sub style and eaten party sub style on the beach (everything falling out the sides haha).
Marinated some raw shrimp in olive oil, garlic salt and pepper then skewered them and grilled them along with fresh green beans marinated in olive oil, lemon juice salt and pepper.
Tossed the shrimp with whole grain pasta a la Nate and a light lemon butter sauce and topped it with a few green beans.
Made some dough, spent some dough (at Target while the other dough was rising ha ha), then came back to grill pizza! It was a lot simpler than I thought, and really quick. And the dough didn't fall through the grates like I thought it would.
1. Brush the top of the tossed dough with olive oil, flip it on the grill (medium-high to high) oil side down and brush the other side with olive oil and them close the grill for about 2 minutes or so and then flip.
2. Once you flip the dough, quickly top the pizza and then close the grill for another 2-3 minutes until the cheese is melted and the bottom of the crust is crisp with some grill marks.
We topped one pizza with pizza sauce, fresh tomato, basil and mozzarella. The other with caramelized onions, pears and mozzarella. Nom!
While waiting for Annie to get off work, Nate and I were poolside at their apartment with margaritas and this potato salad: roasted potatoes, fresh raw green beans, tomatoes, sour cream, garlic, salt, pepper and basil.
Giant French toast with Michigan maple syrup and pecans. Plus some "freaky melon" as nate described it. Haha.
