Spring has sprung! When it comes to weather, we Californian’s have it pretty darn good. Crisp mornings, sunny afternoons, and cool evenings reminds us that soon enough, we will be sporting the occasional sun dress, tank top, or skirt. My cooking is starting to reflect that.
Lean grilled meats, roasted salmon, and lots of organic, grass fed chicken keeps the calories and the carbs to a minimum. Introducing layers of flavors is the key to any good meal. Fresh salsas, marinades, sauces, and condiments help turn what could be a boring, weeknight meal into a flavorful, happy dish.
Homemade staples can always be found lining our refrigerator shelves; ketchup, salad dressings, pasta sauce, jams, fruit soda mixtures, and this teriyaki sauce.
It’s the perfect addition to simple, grilled chicken breast, Asian marinated skirt steak, and roasted salmon. Served with a side of oven baked brown rice and kale chips, no one leaves the table hungry!
