Wrapping up Boating Season with Pepper and Pineapple Salsa
When the days are shorter and cooler and the ski slopes are calling, it is time to say “goodbye” to summer. Saturday was a perfect day on the lake with a pretty nice lunch, too. Shocking I know. We enjoyed my Grilled Avocados stuffed with Peppers, Grilled Sea Scallops and Pepper and Pineapple Salsa. This is a new recipe and I am just imagining the pairing possibilities…chicken, pork, in a frittata or just as a dip. Oh, the places it can go! Roasting the peppers takes a little extra time but the benefits are so worth it. It is a keeper.
So goodbye, boating season and hello, ski season with grilled lunches in the back bowls of Vail very soon! Have fun with this recipe and enjoy the possibilities, keeping it and your entertaining venues eclectic, as always! Barbara
