Julienned Zucchini "Spaghetti" with Sausage, Tomato, and Basil Sauce

http://www.kalynskitchen.com/2011/09/recipe-for-julienned-zucchini-spaghetti.html

Pretty much followed the recipe again.  We used fresh tomatoes, so adding the water was unnecessary.  We also more or less doubled the recipe.  And used fresh herbs.  Didn't do the garlic oil fancy pants.  Added some mushrooms this time for the fun of it.  We haven't eaten yet (thanks Julia) but it will be delicious once we do.

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.