This might be my new favorite grilling recipe. For good reason too, since it’s full of flavor, and it’s eeaaasy. Plus kabobs are probably the easiest way to pack a lot of veggies into the meal. YOU all know I love my veggies….
The last few months have been hard. Guys, so hard, and I couldn’t even tell half the people in my life about it. Because you know you’re not supposed to tell the world your pregnant until your out of the first trimester….
Have you guys seen this eat your greens series I’m doing over on Instagram? If not go check out my highlights right now. I’ll wait.
Pretty cool huh? I’m hoping to get a pretty big collection (close to 100 if possible) of recipes in there and then turn that into a blog post for all the recipes, or something. I’m not 100% clear on that yet. Anyway, While scouring my old photos for recipes that use greens (DUDE, you guys my food photo collection is insane!) I stumbled across these photos, of this amazing dish, that was never posted….
This recipe was originally published in 2012 as one of the first recipes to appear on Sweet Love & Ginger (then American Ginger Diaries, I think?). Since then it has remained a family favorite, and one of the only recipes that Chuck repeatedly asks for. I mean if he has to eat seafood it might as well have maple syrup on, it right? It’s the Vermonter in him I suppose….
Squirrel is one of those wild game meats that has a tendency to make people a little nervous. I get it, they are probably picturing that city squirrel whose been hanging out in a dumpster all day, but the truth is a wild caught squirrel that lives in the woods is a far cry from that city dweller. It’s the same for most people right?…