@Rivet2000 - wow, congrats to your grad. And OMG, I would never even attempt cooking Wagyu. Just a thought about messing up and accidentally ruining $100 steaks would make me have a heart attack. 
@sabaray Yes, it’s a Silver Palate recipe (oldie but a goodie). I didn’t have the raspberry vinegar and made the sauce without–it seemed fine.
Very big salad tonight. I’m going to throw in all the greens I have left from last week’s CSA.
Salad night here, too. Going to roast beets and grill some boneless chicken thighs as add-ins.
DH did a butcher shop run today - they also do seafood. Crab cakes, coleslaw and sweet potato fries tonight? We are overrun with strawberries so strawberries over ice cream for desert.
I bought some of the prepared cilantro lime shrimp from Costco yesterday. I think I might just throw some of that in a tortilla or shell with a couple of toppings. I don’t have coleslaw… I have romaine… and kale… - what would you top a shrimp taco with besides a chopped hearty slaw???
Some quickly pickled onions?
@abasket one of the fish places we go to tops the shrimp taco with pickled red onion, avocado and queso blanco. Or any Mexican cheese you might have on hand. Maybe make a crema for the top.
I did make a cilantro crema! I have some avocado. I will throw some onions in a quick vinegar and sugar mixture and let set for a bit before I eat! Thanks!
Not sure if you have the time or all the ingredients but this is my go-to recipe for pickled red onions for street tacos, fish tacos, burgers, etc. The addition of habanero heat adds some bite (I use more than the 1 called for in the recipe)…
Ingredients
3/4 cup fresh lime juice
3/4 cup distilled white vinegar
3 tablespoons superfine sugar
2 teaspoons kosher salt
1 habanero (with 4 slits in its sides)
1 large red onion, peeled, halved, cut into 1/8-inch-thick slices
Directions
For the pickled habanero onions: Combine 1/2 cup water, the lime juice, vinegar, sugar, salt and habanero chile in a medium saucepan. Boil the vinegar mixture until the sugar is dissolved. Remove the saucepan from the heat and cool for 5 minutes. Put the onion slices in a small bowl. Pour the warm vinegar mixture over the onions and toss to coat. Cover the bowl and refrigerate
More pedestrian than habanero but when I want a some heat in pickled things, I’ll sprinkle in a little crushed red pepper which I always have on my spice drawer.
I’m going to sound like a broken record, but I got home early enough to sous vide 2 skirt steaks. Cooked some rice, made ssamjang, made the marinade, prepared the lettuce, finished the steaks. Korean bbq style steak.
The thing I like about Snake River is the cooking instruction they provide. I think their website is great. Never any doubt about the best way to prepare different cuts of meat.
The steak sounds delicious!
The pickled onions were a good touch. I used a recipe that called for honey instead of sugar and yep, I added crushed red pepper flakes. I would have used a little more heat though somewhere in the “taco”. If I had had fresh jalapeno (not ready in the garden yet!) I would have added some to the pickled onions.
I’ve seen some good deals on artisanal cheeses lately.
https://modernfarmer.com/2020/06/the-great-cheese-emergency/
I am all for helping cheese makers with the cheese emergency!!
Burgers on the grill, with tomato, lettuce, spring onion, salsa and guacamole as toppings.
Side of the komatsuna I got in my CSA.
Using this recipe which looks easy and I have all the ingredients for except sake.
https://www.allrecipes.com/recipe/218501/asian-inspired-mustard-greens/
H picked up a rotisserie chicken at Costco yesterday so tonight will be a big arugula salad with chicken, cheese tortellini, shallots, shaved parmesan and homemade lemon dressing after our 2 hour walk this evening.
Using the farmers market zucchini’s in a zucchini lasagna tonight. Garlic bread and a nice salad with more of their veggies. More strawberries over ice cream or sponge cake for dessert.
Was the zucchini in place of noodles or an addition?
@doschicos the zucchini is in place of the noodles. I use a cheese slicer to slice long strips of zucchini to use as noodles. It is a good use for the large zucchini’s.