Saturday was grill night! This week we experimented with pork tenderloin. I used a dry rub from America's Test Kitchen Family favorites and followed their grilling instructions...success!
We got a boatload of parsley this week. As big as my head. So I looked up parsley recipes and settled on chimichurri. I mixed a couple of recipes together...you know, I winged it. I started here, but added cilantro instead of oregano and used less olive oil. I used garlic from our CSA. LOOK at the size of this clove.
This is one clove. It's the size of 10 regular cloves. I chopped it into 9 pieces to put through the press and saved the extra in a container in the fridge. It went into today's Indian Butter Chicken (crockpot).
I also did a repeat of the Moroccan Carrot Salad. This time with baby carrots because I hit Trader Joe's during stock up hour and they were out of the regular carrots.