<p>Reservations</p>
<p>“Did anyone do a Cinco de Mayo meal? Me neither”</p>
<p>I forgot all about it! Should have ordered from the Mexican place instead of the pizza place. :(</p>
<p>Grilled chicken with green beans and onions.</p>
<p>DD just got home from college so we are going to unhealthy-ize it by going to Ben and Jerry’s.</p>
<p>Had IDad’s shrimp, not convinced I came up with the ideal proportions on the green sauce, but dh was enthusiastic. Had an eggplant dish with it I love. Grill or bake slices and top with a sauce that has buttermilk, yogurt, olive olive oil and garlic. Sprinkle with thyme and pomegranate seeds.</p>
<p>Avocados are $1 a piece so I made a 7 avocado batch of guacamole and slapped it on the chicken enchiladas I had in the freezer. Mixed up the easiest black bean and corn salad [Black</a> Bean and Corn Salad Recipe : Rachael Ray : Recipes : Food Network](<a href=“http://www.foodnetwork.com/recipes/rachael-ray/black-bean-and-corn-salad-recipe/index.html]Black”>http://www.foodnetwork.com/recipes/rachael-ray/black-bean-and-corn-salad-recipe/index.html) and Cinco de Mayo DONE!</p>
<p>Have I posted this already? Dinner last night was DS2’s favorite</p>
<p>[Grilled</a> Marinated Flank Steak Recipe | Simply Recipes](<a href=“http://www.simplyrecipes.com/recipes/grilled_marinated_flank_steak/]Grilled”>Grilled Marinated Flank Steak Recipe)</p>
<p>smothered in pickled radishes pretty close to this but more honey and served without waiting 24 hrs.</p>
<p>[Pickled</a> Radishes | David Lebovitz](<a href=“http://www.davidlebovitz.com/2012/04/pickled-radishes-recipe/]Pickled”>Pickled Radishes).</p>
<p>tis good to have him home to cook for</p>
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<p>Was that the Bobby Flay style scallion lime blender vinaigrette? Or the green chimichurra sauce with garlic, olive oil, and parsley?</p>
<p>Both are open to wide interpretation on the proportions. I don’t think there is an “ideal” for either one other than personal preference…</p>
<p>No Cinco de Mayo food, and no Easter dishes eiher. I added lots of avocado chunks to the green salad that we just ate for dinner. Mr B did not let me make his favorite traditional Easter bread this year - simply too many calories in the whole thing, and who can eat just a tiny slice? So instead our salads were topped with chopped hard boiled eggs. fusion cuisine, I guess? ;)</p>
<p>idad - scallions, lime, garlic, olive oil, sugar, salt and pepper. I think fewer scallions, more oil and maybe a pinch more sugar. Just didn’t seem like quite the right balance. But good, and you are right it’s a really pretty color. We did shrimp on the grill since we were already grilling eggplant.</p>
<p>Yeah. That’s a Bobby Flay recipe. This may be the “official” recipe:</p>
<p>1/4 cup fresh lime juice
3 scallions, sliced
1 tablespoon dijon mustard
2 tablespoons honey
1/2 cup extra virgin olive oil, or more if needed
Salt and pepper, to taste</p>
<p>From cooking several of his dishes and watching his old show where he cooked a meal every day on TV, I soon figured out that all of his vinaigrettes were the same basic concept: oil, something tart like vinegar or citrus juice, something to make it colorful (like scallions or red bell peppers), something sweet (usually honey), and usually some mustard to thicken it.</p>
<p>Here’s another one:</p>
<p>[Spicy</a> Orange Vinaigrette - Bobby Flay Recipes](<a href=“http://bobbyflay.com/recipe.php?id=147]Spicy”>http://bobbyflay.com/recipe.php?id=147)</p>
<p>I soon figured out that I could pretty much whip one up from whatever was in the fridge. All of them can be used as a sauce/garnish and as a salad dressing for a one-plate meal. Because I’m down on sugar, I tend to make them a little less sweet these days – although it’s certainly easy to see how a little sugar or honey makes something taste incredible. I also tend to use a little more citrus and a little less oil, although that can be easily adjusted to get the consistency you want.</p>
<p>I’ve also made red ones with strawberries and rice wine or white balsamic vinegar. Or a clementine version with clemetine slices in the salad.</p>
<p>Autumn is here-chicken chili with hominy for dinner and . . .we just bought a big bag of SweeTango apples. And soon, Honey Crisps will be available.</p>
<p>Great time to bump this thread up. :)</p>
<p>But it’s going to be in the 90’s here this week - still feeling fully summer!!!</p>
<p>Last night we grilled pork chops - and for the first time I grilled sweet potatoes. SOOOOO GOOD! I just took an uncooked sweet potato (long and not too round/thick around the middle) and sliced it in circles about 1/2 inch thick. Tossed with a little olive oil and coarse salt and pepper. Grilled right alongside the pork chops and for the same amount of time, flipping once. Dotted with a tad of butter at the end (once plated). Can’t wait to eat the leftovers for lunch!</p>
<p>On the grill: grass fed hamburgers, squash, fennel, peppers and eggplant from the CSA on the grill. I’ll toss them in olive oil, garlic and herbs from the garden (usually a mix of thyme, basil and oregano). Big mixed salad.</p>
<p>I spent 3 hours today tearing apart and cleaning the stove top and oven, so in anticipation of that work, I spent time yesterday roasting eggplant and 3 kinds of mushrooms, making a homemade crust and defrosting some homemade pesto. I will be assembling a pizza from these ingredients and wood firing it on our wood pellet grill. I think a spinach salad will go well. I’m actually looking forward to dinner (and keeping the kitchen clean - for a day).</p>
<p>Still overrun with tomatoes, even after making a huge batch of salsa to freeze in 1/2 pint jars. And it’s my first day back at work from the summer</p>
<p>So, tonight’s dinner will be easy and simple. BLTs, potatoes spiraled in the spiralizer and roasted. Salad.</p>
<p>A BLT sounds simple but great!!</p>
<p>Honeycrisps are in at my market; I bought a peck on Friday. 
(I felt rewarded after not buying them the day before; they were $3 each at the grocery store.) </p>
<p>We’ll be having leftover pesto pasta and grilled shrimp. Last night we had friends over and I covered a green majolica platter with all different colors (purple, yellow, green, pink) and sizes of sliced tomatoes. Topped with a little evoo and salt and pepper. It was pretty.</p>
<p>I have roasted but never grilled sweet potatoes; going to try that. I love the leftover roasted sweets in a tortilla with whatever else is on hand.</p>
<p>salmon marinated in an asian marinade and corn on the cob made on the grill with a fruit salad–I have watermelon, cantaloupe, mangos, kiwi and blueberries in the house.</p>
<p>boys…we will be there 8ish?</p>
<p>abasket, next time try sprinkling just a bit of Old Bay seasoning on those grilled sweet potatoes as they’re grilling. YUM! Just a bit of kick, but not too spicy…</p>