Pulled this recipe out that I enjoyed a lot last summer: Summer Cabbage Slaw Salad. It was good :)
This dinner ended up being fantastic. I made the spinach pesto gnocchi dish from Blue Apron (This pesto + asparagus would go perfectly with any kind of pasta in my opinion, and it was very simple)! Greg grilled up some chicken and filet and it was pretty damn perfect.
My current favorite recipe - Mexican Pork Carnitas - with my favorite items on the side: a little ranchero cheese, slow roasted cherry tomatoes (halved, tossed with EVOO, minced garlic, salt and pepper and cooked on low in the over for about an hour), cabbage slaw (a bag of pre chopped cabbage + carrots, tossed with EVOO, lime juice, chopped cilantro and salt and pepper), and some of the brown rice + quinoa we get from Costco.
Plan for next week:
Saturday: Grilled Artichokes with Honey-Chili Dipping Sauce and Smoked Ribs.
Sunday: Tomato Soup
Monday: Beef and Bean Burritos
Tuesday: Leftover burritos
Wednesday: Blue Apron Meal: Miso-Sesame Shredded Salad with Red Rice & Gingered Carrots
Thursday: Blue Apron Meal: Huevos Rancheros Quesadillas with Tomatillo Salsa & Sunny Side-Up Eggs
Friday: Blue Apron Meal: Spicy Korean Rice Cakes with Snow Peas & Pea Shoots
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