Menu

Summer has covered the DC area like a wet canvas tent, so we’re tending toward no-cook or low-cook dinner options. Last night, for example, was entirely cooked on the grill:

Peppered Beef Chop with Blue Like Corn Salsa
organic beef rib from the grill, sweet corn and yellow tomato salsa with blue cheese, grilled spring onion, and roasted garlic with a side of grilled zucchini and yellow squash
served with two buck cab

Tonight was leftovers:

Mediterranean Beef Salad
twice-cooked beef rib served on a bed of wilted cabbage with roasted pine nuts, sun dried tomatoes, sweet onions, olives, golden raisins, and capers, all covered with vine-ripened red tomato slices and a fresh tzaziki dressing
served with a choice of two buck cab or an organic pale ale

(Most) vegetables courtesy of CSA, creative menu descriptions inspired by the highlight of my week.