The Magic Green Sauce

It’s 60 degrees and sunny here, you guys! I just want to dance and scream and hug everything in sight! Can you feel my squeeze of excitement?!

We’ve been firing up the grill for dinners over the last week and boy does it feel good. Less mess in the kitchen, more fresh food, and QUICK…the grill is just so quick! And just as the grill has come out of hibernation, so has this magic green sauce. I know I’ve told y’all about it before in some way, shape or form. But this stuff has been made at least 5 times over the last week…I double the recipe in hopes of it lasting us a while but it just gets smeared, smothered, poured and drizzled so much that I can’t keep up! I need to get that herb garden going:) Continue reading

Greens, Bleu + Peach Salad with Lemon Vinaigrette


Peaches are popping up all over the place these days, guys.  And man are they tasting amazing.  We can’t get enough.

This has sort of been the ‘house salad’ going on in our home lately.  It pairs with everything as an amazing side dish.  But really…I prefer it alone, all by it’s pretty little self, as the perfect meal.   Continue reading

Roasted Potatoes with Mustard Vinaigrette + Bleu Cheese


I hope you’re reading this feeling refreshed after a long weekend!  We had a great one that involved so much yummy food and this Roasted Potato Salad with Mustard Vinaigrette +Bleu Cheese was up there on the list.

It’s a fantastic way to doll up potatoes without much work at all.  We paired it with grilled steaks and a green salad and it fit in just perfectly.  It’s wonderful both warm and at room temperature which makes it great for entertaining and it couldn’t be more simple to do. Continue reading

Winter Chop Chop Salad


I sit here today with a big fat leftover bowl of this on my lap and a giant forkful in my mouth. It’s a good thing this blogging deal isn’t live and in video…you would question so very many things about me; including but not limited to: my upbringing (potentially questioning whether or not I was raised by wolves), if, in fact, I actually feed myself real human food on a regular basis (because the shoveling would lead one to believe genuine starvation could be a factor in this picture) or, if I treated myself to take out for lunch (from a very fresh, hip, homegrown-type of joint). Continue reading

Grilled Pork Chops with Garlic Citrus Vinaigrette


So I sit here at my keyboard wondering how I can explain to you in words what the 4 o’clock hour is like in our house.  How can I put it eloquently?  What sort of words can I use to give you a visual in your head?  But I’m blank.  You want to know the only thing that comes to my mind?  That old game show, Supermarket Sweep.  No, I have not been using illegal drugs.   Seriously, do you remember that show?  The one where the people go absolutely insane running through the grocery store filling their carts with nonsense because they are running out of time.  They look ridiculous…panicked and yelling running down the aisles grabbing food off the shelves.  That’s EXACTLY how I feel inside during the 4 o’clock hour.  Minus the chance to win $5000.  Huge bummer.

The kids are awake from naps…and getting hungry.  Nick is close to heading home.  I’m getting snacks, cleaning up drool, folding laundry, changing diapers, making dinner, taking photos and writing recipes as I go all while hearing “Mommy, watch this” over.  And over.  And over.  Love it, but I gotta tell you…sometimes I need a break from our typical 4 o clock hour.  Which is when I go right to this recipe.  Easy peasy.  I make the vinaigrette while the kids are napping-which takes approximately 34 seconds-so all there is to do is grill the pork for a whopping ten minutes when Nick gets home.  It’s super fresh tasting and the vinaigrette tastes wonderful on any grilled meat, fish or veggies…or tossed with mixed greens.  But these grilled pork chops are our favorite way to enjoy it.  So give this one a shot on your next hectic afternoon…it beats playing make-believe ’90’s game shows any day.


Grilled Pork Chops with Garlic Citrus Vinaigrette

adapted from Gourmet, July 2007


4 Boneless Pork Chops, about 1 inch thick

1/3 Cup + 2 Tablespoons Olive Oil

1 Tablespoon Course Black Pepper

1/2 Tablespoon Salt

1/4 Cup Fresh Lime Juice

1/4 Cup Fresh Orange Juice

3 Garlic Cloves

3 Tablespoons Cilantro Leaves

2 Teaspoons Dijon Mustard

1/4 Teaspoon Crushed Red Pepper Flakes


Place 1/3 cup olive oil, lime juice, orange juice, garlic, cilantro, dijon and crushed red pepper flakes in a small blender.  Process until combined and garlic is completely blended.  Set aside.

Preheat the grill to medium high heat.  Rub 2 tablespoons olive oil over the pork chops and sprinkle both sides with salt and pepper.  Grill the chops for ten minutes, or until cooked through, flipping once in the middle of cooking.  Serve pork chops with vinaigrette drizzled over the top.  Serves 4


Grilled Steak Salad with Tomato-Balsamic Vinaigrette


This vinaigrette is just plain delicious.  Quite frankly, I would be happy eating it with a spoon.  Or simply bathing in it.  What?  But then you throw smokey grilled steak, creamy bleu cheese, chewy bread and crunchy radishes into the mix?  Lord help me.


Grilled Steak Salad with Tomato-Balsamic Vinaigrette

adapted from this recipe


1 Medium Tomato, halved

1 Tablespoon Finely Chopped Shallot

1 Tablespoon Balsamic Vinegar

1/4 Teaspoon Salt

1/2 Pound Top Sirloin Filet, both sides seasoned with salt and pepper

2 1/2-Inch-Thick Slices Whole Grain Baguette

1/4 Cup + 1 Tablespoon Olive Oil

3 Cups Baby Arugula

4 Radishes, halved and sliced

2 Ounces Bleu Cheese, crumbled


Make Vinaigrette:  Grate the cut sides of the tomato into a medium bowl until you get down to the skin, toss the skin away.  Add shallot, balsamic vinegar and 1/4 teaspoon salt.  Whisk in 1/4 cup olive oil until well combined.  Set aside.  Can be refrigerated and chilled up to a day in advance.

Grill Steak and Bread:  Heat grill to moderately high heat. Brush both sides of the steak with the vinaigrette and place on the grill.  Cook, with the lid closed, for 5 minutes.  Flip steak over and cook for an additional 5-7 minutes or until desired  doneness;  my cook times should yield a medium rare steak.  Remove from heat and let rest for at least ten minutes before slicing.  While steak is resting brush both sides of the bread with the remaining tablespoon of olive oil.  Place on the grill and cook until nicely toasted and starting to char, about 2 minutes per side.

Build Salad:  In a large bowl break up the toasted bread into cubes.  Add arugula and radish and drizzle about 2 tablespoons of the vinaigrette on top.  Gently toss with your hands and add more vinaigrette as desired.  Distribute salad amongst 2 dishes and top with bleu cheese and sliced steak.  Serves 2 as a main course.