The star of last week's creations was definitely Tuesday's roasted vegetable salad. I could eat it every day. I roasted asparagus, green beans and grape tomatoes using my lemon fused olive oil from Pour Olive and a little salt and pepper. I mixed in some pistachios and finished it off with a splash of balsamic. This was the perfect side to our grilled flank steak.
Mark's birthday on Saturday started with a delightful brunch, Coronas for lunch, and continued with a late afternoon margarita & fajita date al fresco- Cinco de Mayo style. The day ended with a batch of homemade ice cream. Do the words salted dulce de leche do anything to your tastebuds and heartbeat? More to come on that soon.
Wishing you all a delicious week!