Last night we combined a few of our favorite things: Mexican food, guacamole (also Mexican food), and Cafe Rio (again, Mexican food.) We made a copycat recipe of Cafe Rio’s pork burritos with tomatillo dressing. It is soooooooooo good! Incidentally, if anyone wants to try it, I’ll gladly share the recipe and donate some dressing. I have plenty left over. Just be sure you like cilantro because it’s chock full. Oh yeah, and the veg was tomatillo. Yum! I just wish I hadn’t had to scarf it down so quickly to get out the door to practices & lessons last night. It sure made for a tasty lunch today, though!
Speaking of today, we went back to a favorite, well, at least for me and Jared. I fixed Zuppa Toscana (a potato based soup with smoked sausage.) For you Olive Garden fans, sorry, it’s not quite the same as the restaurant. In my opinion, it’s an improvement, but let’s not get me started on Olive Garden. Ahem…it features kale. This is one of those vegetables you only buy for one recipe and end up with random leftovers that rot in the fridge because you don’t know what else to do with it. Kale does freeze well for the next round of Zuppa Toscana or you can always pawn it off on the baby, which I may do. Or we may get really crazy and try a recipe from Food & Wine for focaccia topped with pecorino, squash & kale. Adventurous, yes, but that’s what this is all about, right?
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