In Nutrition

July 01, 2006

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Now that summer is here and in full swing, I look forward to spicy foods inspired by cultures with tropical climates. If I don’t start using jalapeño, lime, and cilantro in the restaurant, the customers stay away on the hot days. The last thing one wants to eat in the heat is something heavy (lasagna and meatballs are definitely not my big sellers in the summer). I tend to acquire my inspirations from Asia and Central America this time of year, places where people have been making lots of hot-weather food for centuries. Here is something light and crisp with a bit of spice and tang to combat the blazing sun and keep you moving.

Spicy Summer Barbeque

  • Spicy Lamb Skewers with Cabbage Salad, Lime, and Avocado
  • Fresh Watermelon
  • Four 4-block servings

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