This was dinner the other night. And it was cray good. Bj grilled the steak and I took care of the rest.
Pictured: Roasted asparagus, tomatoes with basil, steak, and this new "cole slaw" recipe I tried. It was so crispy and tangy and it was super easy to make. I used a version of it the day after for a mexican topping (instead of lettuce).
1) shredded red cabbage
2) shredded carrots
3) shredded zucchini
4) olive oil
5) red wine vinegar
7) salt and pepper
I bought the cabbage and carrots pre-shredded. Because I'm lazy.
I shredded the zucchini using a grater. This was surprisingly easy. Then added all three shredded veggies into a bowl.
Next I poured in some sunflower seeds (around 1/4 cup), a couple tablespoons of both the oil and vinegar, and added some S & P until I was happy (we like lots of pepper).
It was really fast and super easy. Husband approved. The next day we had chipotle inspired burrito bowls and I made the same thing to use as a topping. I left out the sunflower seeds and the oil though. It was crunchy and added in some fiber!