• 4 heads butter lettuce
• 3 avocados (diced)
• 2 large english cucumbers (sliced and halved)
• 2 ripe peaches, sliced
• 2 ripe nectarines, sliced
1. Trim the butter lettuce leaves off the head. Rinse well and dry.
2. Slice up your fruits and veggies (dice avocados, slice
cucumbers, slice peaches and nectarines)
3. Combine salad ingredients in a large bowl
4. In a mixing jar, combine all dressing ingredients and shake
5. Toss dressing with salad, and serve
• 1 lb lean sirloin steak
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 cup red onion (or sub a small shallot)
• 2 fat garlic cloves
• 1 cup cilantro, about 1 bunch
• 1/2 cup flat-leaf parsley
• 2 tbsp fresh oregano
• 3 tbsp fresh lime juice
• 3 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• Salt and pepper to taste
1. Preheat the grill or a grill pan over medium heat.
2. Finely chop the red onion, cilantro, parsley, oregano and finely mince the garlic, and place all in a medium bowl.
3. Stir in the lime juice, vinegar, olive oil, salt and pepper. Add more oil, if you prefer a looser consistency. Use a food processor or blender for a smoother consistency if you’d like
4. Rub the steak with the salt, pepper, cumin, and garlic powder.
5. Grill the steak to your desired doneness, 5 minutes per side for medium rare. Remove the steak and let it rest.
6. Slice it thinly against the grain and serve with chimichurri.
• 4 large tomatoes, diced
• 4 tbsp extra-virgin olive oil
• 3 garlic cloves, finely minced
• 1/4 cup thinly sliced basil
• 2 tbsp balsamic vinegar
• 1 tsp salt & pepper
• Pinch of red pepper flakes
• 1 large parisian bread,
sliced 1/2 inch thick on the
bias (at an angle)
• 3 tbsp Extra-virgin olive oil
• 2 cloves garlic, finely minced
1. In a medium skillet over medium-low heat, heat oil. Add 3 cloves
of minced garlic and cook until lightly golden, 2 to 4 minutes, then
remove from heat and let cool.
2. In a large bowl, toss together diced tomatoes, basil, balsamic
vinegar, salt, pepper and red pepper flakes.
Add garlic and oil from skillet and toss to
combine. Let marinate for at least 30 mins.
3. While the tomato mix marinates, Preheat oven
to 400°. Mix the remaining 2 cloves of minced
garlic into 3 tbsp olive oil and set aside.
4. Brush bread on both sides lightly with
garlic olive oil mixture and place
on large baking sheet. Toast
bread until golden, 10 to 15 mins,
turning halfway through.
5. Let bread cool for 5 minutes, then
spoon the tomato mixture on top of
bread just before serving.