Last week was a blur. I don't even remember what we ate! It was a non-CSA week and there was a mix-up with my
Winder Farms order, so I didn't get my
organic produce box delivery. As a result, we didn't have much in the fridge or pantry.
This week, we made a trip to Costco for proteins and got our CSA box on Wednesday. A fully stocked kitchen makes my meal plan even more important.
Here is the game plan for the week:
Sunday
- Brunch - Out with girlfriends
- Buckwheat pancakes from Early Bird Cafe This is pretty much the only gluten-sensitive item on their entire menu.
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| Early Bird Cafe Buckwheat Pancakes |
- Dinner - Argentine BBQ Party at Ariel's
- Asado steaks chorizo sausages from El Gaucho cooked to perfection by grill master Ariel
- Choripan My non-NCGS friends ate the chorizo with French bread as a sandwich
- Grilled red onions You'd be amazed at how sweet and addicting these are. Just lightly salted and oiled, then grilled over Mesquite coals.
- Chimichurri I am known to bring fresh herb sauce to BBQs, especially South American ones. My original inspiration from chimichurri was from this recipe, but I make it so often now I just wing it each time. This time around, I made it with:
- 3 small bunches flat leaf Italian parsley
- 3 tbsp dried organic Oregano flakes (fresh dried from my herb garden)
- 1/4 red wine vinegar
- 3 cloves organic garlic
- Juice from 1 lemon
- A few sprinkles of red pepper flakes
- Salt & pepper to taste
- EVOO to desired consistency I like it as a thick dressing; between the viscosity of a paste and a runny mixture.
- Dessert - Layer Cake Bakery
- Mini cheesecake with gluten-free graham cracker crust Pretty good
- Coconut macaroon cookie
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| My Plate |
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| The Argentine Grill |
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| Layer Cake's GF Cheesecake |
