lunch date….. with my kitchen

Yesterday after his haircut Joseph stopped at the butcher shop and picked up flank steak and shell steaks. We lurve flank steak because, der of fajitas. However, when we came from church I did not feel like making fajitas, I wanted something different. I found this recipe and we loved it. I added my touch by also grilling onions with the marinade. It was so delicious. I also made roasted asparagus and plum tomatoes by simply adding olive oil, fresh thyme, salt and pepper, I also made an Asian inspired salad with edamame and carrots. I made delicious dressing that reminded us of our love for hibachi. It was very simple, soy sauce, ginger, lime, agave nectar, and garlic. It was fast and delicious.

edamame, carrots and romaine hearts

roasted asparagus and plum tomatoes inspired by Tyler Florence

flank steak with ginger marinade inspired by Aida Mollenkamp

Cilantro-Lime Vinaigrette

From the back of a Good Season Italian Dressing box:

1/4 cup of water

3 tablespoons of fresh lime juice (I think she just squeezed 3 or 4 limes and called it a day.)

1/2 cup of oil (She prefers extra-virgin olive oil.)

2 tablespoons of chopped cilantro (Two big handfuls, give or take a finger.)

I was kind of disappointed to find that this was not packed in the mixed greens salad she made for lunch yesterday.

Chervil Pesto

There was a time when LorY was really into making dishes using pesto. That is until I asked her to cut back because every other meal had some sort of pesto in it.

Also, one of our favorite Food Network personalities is Tyler Florence who once remarked that chervil is one of his favorite herbs to cook with. Having never used chervil, LorY decided to plant some in her herb garden and it has taken like a weed. So she decided to trim the nice-sized bush she had grown and use it to make a pesto.

Take two fistfuls of fresh chervil (about a cup), two tablespoons of olive oil, a handful of pine nuts (half a cup, or thereabouts), a heaping tablespoons of minced garlic, and a handful of parmesan cheese and grind in a blender until finely chopped and even.

Super easy. Seriously.