烤虾沙拉和油桃和腌制的葱
我最喜欢的夏季餐点是我不必太多考虑的餐点,经过漫长的下午溅起小溪旁的饭菜,我可以简单地回家组装。在炎热而粘稠的日子(其中有很多),老实说,我渴望吃晚饭,我可以快速做晚饭,因为夏天的夜晚本来要花在外面徘徊,而不是在热门的面前。烤虾,油桃和草药,这种沙拉在简单的承诺方面很好地表现出来。葱放在一边放在一点点酸橙汁中,而其余的菜肴则融合在一起。我选择了油桃为这道菜,因为我对它们有真正的感情,但是桃子也一样好。西红柿或黄瓜也将是可爱的。野生海湾虾迅速煮熟,细腻,甜,并与油桃的微妙酸度搭配得很好。虽然是的,您可以烧烤油桃,但我故意选择不这样做 - 我喜欢用一口甜,多汁,凉爽的石果在烤架上的温暖虾的对比。但是,一定要跟随你的心。喝吗?我想粉红色,也许有一些气泡?为什么现在使事情复杂化? This Beira 3B Extra Brut Rosé from Portugal is highly drinkable and would pair well. Produced by female winemaker Filipa Pato, the indigenous grapes used in this wine come from the Bairrada appellation, which sits near the Atlantic coast. The wine’s gentle floral and fruit notes make it a great match. But honestly, just open whatever chilled wine is within close reach. This is meant to be easy.