May 21st is National Strawberries & Cream Day.

This delicious shake was created by Bo’s Kitchen. Bo creates vegan recipes in the U.K.

You can make the shake with conventional half-and-half* or with nondairy milk; Bo uses coconut milk.

Bo’s recipe:

 
Kudos to Bo for recycling cream containers into such charming drinkware.
________________

*Whole milk cuts the calories, but also the richness.

[1] A strawberries and cream shake for National Strawberries & Cream Day (photo © Bo’s Kitchen).

[1] Vivian Howard’s Pimento Cheese & Sausage Dip, served with homemade saltines (photo © Garden & Gun).

The next time you have to bring something to a party, how about this Pimento Cheese & Sausage Dip?

Served with homemade saltines, it’s the most popular item at Boiler Room Oyster Bar in Kinston, North Carolina.

Chef Vivian Howard, who for five years shared her love of food on “A Chef’s Life” on PBS, shares her simple yet refined dip recipe with Garden And Gun magazine.

Here’s the recipe for the dip, published in Garden & Gun.

You’ll have to buy your own saltines.

It’s a savory substitute for the classic block of cream cheese with pepper jelly!

Also see:

Do you like grilled salmon?

The next time you grill, how about glazed salmon skewers like these: anchored in pineapple, with a side of cucumber salad?

Created by Ray’s Boathouse in Seattle, you can create this clever idea at home.

You can use your glaze of choice, or the honey-mustard glaze in the recipe for fish or chicken.

RECIPE: GRILLED SALMON SKEWERS WITH HONEY-MUSTARD GLAZE

Thick pineapple slices anchor the skewers, to be consumed at the end of the course.

Ingredients For 4 Servings

 
For The Glaze

 
Preparation

1. MAKE the glaze: Combine the brown sugar, honey and butter in a small pan over medium-high heat. Stir to blend. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Set aside to cool.

2. CUT each side of the fillet from the bone, and insert the skewers (pre-soaked if wood).

3. PREHEAT the grill to medium heat. Brush the salmon with vegetable oil and season with salt and pepper. Coat the flesh of the salmon fillets with the brown sugar mixture.

4. GRILL for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes. You can grill the pineapple at the same time, 2-3 minutes per side, on a lightly oiled grate.

[1] Grilled salmon takes a fun form at Ray’s Boathouse in Seattle. Yes, that’s a Mojito in the background.

[2] Cut salmon steaks in half, discarding the bone of salmon steaks (salmon from All-Biz Ltd.).

[3] Anchor the skewers in thick pineapple slices. Here’s a recipe from Fabulously Frugal to turn pineapple slices into a delicious dessert.

RECIPE: GRILLED PINEAPPLE MARINADE

If you want to grill the pineapple, here’s a marinade.

Ingredients

 
Preparation

1. PLACE the ingredients in a gallon-size resealable plastic bag. Seal and shake to coat evenly.

2. MARINATE for at least 30 minutes or overnight. Grill 2 to 3 minutes per side on a lightly oiled grill.