For the longest time, my husband and I debated on getting a grill. In the Spring, soon after the Pandemic hit and had us both working from home full time, we decided to join the ranks of those who like to cook over fire now and again. Since then, we’ve been trying different grilling recipes over the last several months. We’re fond of kabobs, since they’re simple, tasty, and a colorful way to get vegetables in a meal. We began with these awesome beef kabobs. Costco carries beef Steak Tips in a…well… Costco-sized package. We often get one, use a portion for an immediate recipe, then freeze the rest for a future recipe.
It’s easy enough to choose your meat and marinate to your liking with kabobs. But, it doesn’t hurt to have a little flavor guidance. We found this page with some marinade recipes from the Spend with Pennies website. We used the Lime one, and it was a great match with the veggies that we chose. We added red and yellow peppers, with red onion.
We paired the kabobs with a recipe I had recently gotten from my Dietician. I’ve had the on-going project of trying new vegetables. As I’ve mentioned, it’s not like I didn’t eat ANY vegetables growing up, but, there are SO many that I have never had.
I’m big on flavors like sour cream & onion, and dill. So, when I got the recipe for Mashed Rutabaga with Sour Cream and Dill, I was all over it. I’m so glad I tried it, because now, I’m in love. This flavor combination paired nicely with the fresh flavors of the kabobs. Here’s the recipe, from Simply Recipes. I used real sour cream, when I made it this time. But, I have tried making it with a Vegan Sour Cream that I made with Cashews.
For my dairy-free folks, here are Vegan Sour Cream recipes you can try. I have this one from Cookie and Kate, which has mustard as an ingredient. I’m not big on mustard, so I found this one without mustard from 24 Carrot Kitchen.
Bottom line, this was a great, veggie-filled, colorful, simple dinner, with fresh flavors.
