Happy 4th! We’ll be grilling today, but this picture is from last weekend. I wanted to share as an example of how we grill for the week.
Buffalo seekh kabob: ground buffalo, mixed with spices (cumin, coriander, salt, & pepper), fresh herbs (rosemary, thyme, mint, some basil and tarragon, too), and shallot. S brought them with chickpeas and yogurt for lunches.
Chipotle sausage: I sliced this and mixed it with some sauteed onions, yellow squash, cherry tomatoes, and spinach. I mixed in some leftover tomato sauce and served it over polenta. We ate this for Monday dinner.
Skirt steak: We piled thinly sliced skirt steak, guacamole, red onion, cherry tomatoes, and lettuce on spinach wraps and rolled them up for a quick Tuesday dinner.
French tarragon sausage: Fauxcroute for Wednesday dinner. Our new name for sausage and cabbage, it’s not really a choucroute since there isn’t very much meat, and the cabbage is still crisp. The sausages and ground buffalo are all from Cibola Farms.
Zukes: I couldn’t decide what to do with these, so we had them on Friday night in a cold salad. Mixed chopped grilled zucchini and squash, cubed mozzarella, cold cous cous, finely chopped basil and mint, vidalia onion, and s&p. We drizzled over some very good olive oil at the table.
Eggplant: This was dying in the fridge, so we sliced it and threw it on the grill. S scooped out the flesh, and used to make a quick bharta. We had it with some kabob and yogurt for lunch on Sunday.
After grilling all of this, we did the pizza for our immediate dinner.
Using this method I think we end up eating more meat than usual, since meat grills so well. Pictured is about 3 pounds of meat which the two of us ate over the week.