I wait for my wife in the middle of the grocery aisle (it’s one of those stores that’s so close to the beach, you can almost hear the waves). There’s already a mini Everest of food in the cart but she’s diving back into the display, going for more.

“Two bags of king-sized M&M’s, lime-flavored corn chips and a 4-pack of butter– just in case we decide to make a layer cake.” She smiles, grabs US Weekly and Star and crowns the pile with starlets and Hollywood gossip.

I roll my eyes as she dashes off for one last bag of something sweet.

“Whatever,” she calls over her shoulder. “You know that beach house food is the best part of vacation!”

A minute later, holding a bag of Twizzlers, she meets me, my case of Corona and my pork shoulder in the check-out line. The appropriate response should have been “Way to go, honey!” and throw my hand up for a quick high-five, but I’ve already painted myself into a corner with the eye roll. So I give a silent half-smile. “Are we done yet?”

I can admit now–two weeks later–that Brooke was right. Beach house food is the best part of vacation. Those days away from routine and the office are an excuse to make tacos, eat Twizzlers and put an extra pat of butter on top of the Seafood Succotash.

In our beach house (rented, unfortunately… sigh), we cook up bright, easy meals that cater to our cravings and give us an extra hour in the pool. Even better if a recipe can multi-task like our latest and greatest, Spicy Green Salsa.

We make big batches of the salsa (maybe our own “Just Married,” 21st century version of Green Goddess dressing??) and use it as a marinade, dressing for coleslaw, dip for tortilla chips as well as a sauce for our pulled pork/chicken soft tacos. It couldn’t be any simpler to make–you just throw everything on the grill or under the broiler–and the flavor is unbelievable!

While everything tastes better at a beach house, you don’t have to own one (or even rent one) to try this one out.

(Pictured: Slow roasted pork marinated with green salsa; shredded green cabbage seasoned with salt and sugar and dressed with green salsa. And of course, lots of green salsa with warm corn tortillas)

Spicy Green Salsa (aka Green Goddess Dressing for the newly marrieds)
try as a marinade for grilled beef or chicken or for roast pork… or just eat the whole thing with chips and sour cream

1 bunch scallions, trimmed
1 jalapeno
1 head garlic, roasted
1 bunch cilantro
2 limes
1 cup olive oil


Char the scallions and jalapeno on the grill or under a broiler. Combine the the cilantro and the roasted garlic, scallions and jalapenos in a food processor and pulse until well chopped. Add the juice of 2 limes and 1 tablespoon zest and stir in the olive oil. Season to taste with salt and pepper. Store tightly covered in the refrigerator up to 10 days.