Three fresh springtime meals from Blue Hound Kitchen

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Springtime means it's time to start eating light and healthy. But that doesn't mean you have to give up flavor.

On Monday's Good Morning Arizona, Chef Sean Currid of Blue Hound Kitchen & Cocktails showed us three meals that are fresh, light and bursting with flavor. Many of Blue Hound's seasonal dishes highlight spring's bounty and support local farms. And the best part? Many times you don't even have to turn on the oven!

Chef Currid showed us the bright and flavorful Quinoa Salad, Watermelon Salad and Shrimp & Grits.

The Quinoa Salad isn't your ordinary salad. Summer squash is in season and adds a ton pf flavor. Currid says he buys his ingredients from local Arizona farms whenever possible. He says Duncan Farms is a great source of radishes and baby greens.

The Tomato and Compressed Watermelon salad is a showstopper. Currid shows us how to compress a watermelon to achieve more flavor with the tomatoes, even though it's not a pairing that would usually come to mind. “Once they taste the flavor combination it's absolutely fantastic.”

As for the Shrimp and Grits, it's shrimp season, so Currid advises taking advantage of making shrimp dishes now.

Blue Hound Kitchen & Cocktails

2 E. Jefferson Street Phoenix

(Located inside Kimpton's Hotel Palomar Phoenix at CityScape)


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