Mo-chimi or churri-jo?

A friend was staying at our house last weekend, and I whipped up a dinner in celebration of her moving back to VT. It was the first grilling of the season for me (at least on our grill), and here's what I made: whey-fed pork (loin chops and country-style ribs) from Willow Hill Farm marinated, basted and served with a hybrid chimichurri-mojo sauce (super herby + citrus + garlic); grilled summer squash, zucchini, and scallions with a warm grilled tomato vinaigrette; savory tomato wedges and a guacamole salad (chunky tomatoes, cukes, and avocado, dressed in a zesty cilantro vinaigrette).

grillin' time!

Recently my Madrid roommate came to visit me in VT (check out Madrid bar & club blog here). While we have been bogged down with rain for most of the summer, it let up just long enough to grill up some delicious food. I did my greek-style grilled chicken, a bucket of grilled veggies, and served it up with some of my confetti pasta salad with Doe's Leap goat feta. Yummmmmy! Or as my boy would say, "That's tasty".