, , , , , , , , , , , , , , , , ,

Tonight I wanted to make a three-course meal complete with a cocktail that complimented as well as indicated that summer is officially winding down as we begin to think football, fireplaces and falling leaves.

I began with this…


Official title: Rasberri Royal (Rasberri Absolut, Champagne and fresh rasberries in a frosted flute)
Our title: DELICIOUS!

APPETIZER: Mussels, steamed in dry white wine with butter, shallots and garlic.

ENTREE: Flank steak rubbed with cumin, coriander, salt and pepper topped with spicy Argentinian chimichurri sauce (recipe below), and a side of organic roasted yams with onions and apples.

And ended with this…

DESSERT: Vanilla (no added sugar) ice cream topped with Ghiardelli (sugar DEFINITELY added) chocolate squares, fresh rasberries and cinnamon.

What a fantastic meal all prepared in about a half an hour!

RECIPE for Chimichurri Sauce:
A few cloves of fresh garlic
1 cup fresh cilantro
1 cup flat leaf parsley
1/4 cup distilled vinegar (I used white wine vinegar)
olive oil
1/4 tsp cayenne

mix ingredients in a small food processor adding olive oil for desired consistancy.