Summer

"I don't think this blog can go on much longer without including a recipe for souvlaki. You've all had it at Greek restaurants and tavernas, at the diners owned by Greek families and at practically every eating establishment in Greece.

To truly enjoy a souvlaki, one should try it in the home of a Greek. Here, I marinade pork butt into tender grilled morsels.

I find pork butt to be the most flavourful and there's just enough fat in the cut to heighten taste and keep the meat moist. You may certainly use a leaner cut of pork but the butt (shoulder) is my preference.

"If you like a good kick of mustard, you'll love this combination. It's also well flavoured with tarragon, used in the dressing and as a garnish"

Our weeknight dinners can become a little monotonous at times, but I make an effort to change things up on Sundays. Whether it’s an in depth recipe that takes hours to prepare or just a simple fresh marinade, I always try to incorporate something new to our repertoire.

Since it’s really warming up in Ohio, we have been using our grill to cook dinner on a regular basis. When we have time, we love to fire up the charcoal and hang out on the deck to enjoy the weather. What smells better than a fiery charcoal grill on a warm spring evening?