Time for grilling

Teriyaki grilled steaks


Vegetable platter


Coconut jasmine rice

Now that we're in May, it's time (if you haven't already) to break out the grill! Last night, we fired up the grill and put some lovely thin steaks, previously marinaded in teriyaki sauce, on the fire. I made some coconut jasmine rice (jasmine rice cooked in light coconut milk) and a raw vegetable platter. It was simple, delicious, and the perfect lead into the coming summer!