The perfect time of year for outdoor cooking...no matter the weather!

Monday: Memorial Day

Tuesday: Pork Tenderloin with Melon Salad & Roasted Brussels Sprouts

Missed this last week.

Roasted Brussels Sprouts

Pre-heat oven to 400 degrees, if possible use convection, otherwise increase to 425 degrees.

Cut Brussels Sprouts in half, sprinkle with olive oil, salt & pepper to taste and cook for 40-45 minutes, stirring occasionally.

Wednesday: Pasta Salad with Cherry Tomatoes & Olivada

We are in LOVE with protein-packed quinoa pasta and will be using that in our salad.

Thursday: Grilled T-bone Steak with Chimicurri Sauce and Green Goddess Kale Salad

Grill T-bone Steak to your liking and top with sauce.

Chimichurri Sauce

Mix together the following:

3/4 cup olive oil

1/2 cup lemon juice

¾-1 cup fresh flat-leafed parsley, chopped

5 large garlic cloves, minced

1/2 teaspoon dried hot red pepper flakes

Friday: Spice Rubbed Grilled Pork Chops with Grapefruit, Avocado, Red Onions & Greens Salad with Lemon & Olive Oil Dressing