Even by my crazy standards, this was a jam-packed weekend.…
We had an impromptu dinner party on Monday night with Rebecca and Derek. They asked to bring Brazilian lemonade – a delicious concoction made of limes and condensed milk – so I threw together a quick menu using summer produce with a Brazilian flair.
We started with a basic green salad with nectarines, pepitas and goat cheese with a lemon vinaigrette. For our main course: grilled boneless pork chops with a fresh chimichurri sauce and a side of mashed fingerling potatoes. I made my chimichurri with parsley, oregano, cilantro, lemon juice, olive oil, fresh garlic, salt and crushed red pepper:
For dessert: we grilled nectarines that had been soaking in brown sugar and lemon juice. Topped the caramelized fruit with honey greek yogurt ice cream.
I love an excuse to break out the silver and candles a weeknight!