Kale Frittata

The standard kale frittata with sun-dried tomatoes.  Julia seemed to like it.  Salad and good sourdough bread.

Chicken Fajita Tacos with Fancy Guac

The post pretty much sums it up.  The Do-sters made their fancy guacamole.  We made the fajita rub from the grill book, and grill-panned that with some sauteed peppers and onions, plus some frijoles negros refritos.  It hit the spot big-time.

Chimichurri Kebabs

Used the three-herb chimichurri recipe from the grill book (pg 457).  Sirloin, mutnoons, peppers, onions, cherry tomatoes.  Served with a salad and bread.  Yum.

Pesto Pasta

Yum pesto pasta.  This one had a bit more garlicy kick to it, which was delicious but Julia didn't like it as much.  Grilled veggies.  Yum-o.

Green Lentils and Spinach with hard-boiled Eggs

Deborah, pg 302.  Yum.  Caramelized onions in butter, lentils, spinach, hard-boiled eggs.  What's not to like?

Warm Chorizo Spinach Salad

We've made this before, but it must not have made it in here.  Thank you Mr. Rick Bayless.

http://www.rickbayless.com/recipe/view?recipeID=235

Serves 4 (he says):

8 ounces (1 packed cup) fresh Mexican chorizo, casing removed
1 medium red onion, sliced 1/4-inch thick
3 tablespoons vegetable or olive oil
2 tablespoons light-flavored vinegar (rice vinegar is very good here)
2 teaspoons sugar
Salt
An 8-to-9 ounce package (about 8 cups) salad spinach, long stems removed
1/2 small jícama, peeled and cut into 1/4-inch cubes

1.   Cook the chorizo and onion.   In a very large skillet, cook the chorizo over medium heat for 4 or 5 minutes until it has rendered a good amount of its fat.  Add the onion and continue cooking until the onion has started to soften but is still crunchy, about 5 minutes.

2.   Create the dressing, finish the salad.   To the skillet (still over medium heat), add the oil, vinegar, sugar and 2 tablespoons water.  Mix well, taste and season with salt, usually about 1/2 teaspoon.  Pour the warm mixture over the spinach, add the jícama, mix well and serve. 
 
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This time we made it with 4 chorizo links, a big red onion, doubled the vinegar, 1 tbs sugar, smidge oil.

Big Salad

That's what my notes say we had last night.  Probably pretty good one too.