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Lamb kebab, herbed onion crema, asparagus, tumeric-jalapeno potato salad, picled onions, sumac
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2004 kcal
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Fat: 60.07g | Prot: 62.97g | Carbs: 209.95g.
Breakfast: Coffee, Carnation Evaporated Milk, Dave's Killer Bread 21 Whole Grains & Seeds Bread, Butter , Fried Egg, Tillamook Hot Habanero Jack Cheese. Lunch: Scarpone's Gnocchetti, Ragu Old World Style Traditional Pasta Sauce, Red Leaf Lettuce, Brussels Sprouts, Great Value Buttermilk Ranch Dressing. Dinner: Pinot Noir Wine , Hannaford Asparagus Spears, Butter , Trader Joe's Old Fashioned Potato Salad, Lamb Kebab, Cacique Crema Mexicana . Snacks/Other: Trader Joe's Organic Yellow Corn Tortilla Chip Rounds, Pinot Noir Wine , Brookside Dark Chocolate Covered Pomegranate, Beer, HEB Cantaloupe Chunks. more...
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 Comments
25 Jun 20 by member: shirfleur 1
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25 Jun 20 by member: sk.17
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25 Jun 20 by member: liv001
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26 Jun 20 by member: Linedrive841
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oh wow, i agree, fancy and looks delicious
26 Jun 20 by member: br_e_co
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26 Jun 20 by member: newnamewhodis
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Thx all !! Since it's grillin' season I'll share a little secret. I marinate chicken, etc... in a puree of onion, yoghurt, lemon (vinegar), salt, spices and herbs. I reserve some of it (no raw meat contamination) and add crema or yoghurt & stuff so it's echoes the taste of the grilled meat and add creaminess to meal. Those amped-up cremas are great for making potato salad too.
26 Jun 20 by member: sk.17
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SK, thank you for sharing your tip about the crema - that sounds so fabulous! Do you use Greek yogurt or regular plain? What a lovely and healthy way to add some richness.
27 Jun 20 by member: newnamewhodis
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NN, I usually use mexican crema which is a lot like creme fraiche. Sometimes I use sour cream, yoghurt, Greek yoghurt or combos of the above. You can even add it to white bean puree/humus if you want to trade protein for fat. Maybe neef to adjust for salt/acid/sweetness. I experiment a lot!
27 Jun 20 by member: sk.17
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