


1 lb butter
6 OJ
2 dozen tortillas
mushroom turnovers
1 package tortellini
2 large tenderlion
2 pork chops
1 lb bacon
6 mini baguette
2 lb espresso
Portobello mushroom raviolis
1 frozen lemonade
½ gallon milk
4 crushed garlic cubes
There is also a pound of bacon in the refrigerator that is good until early August.
Chimichurri Sauce:1. Get a hot fire going in the pit and put the grate on. Preheat the oven to 400 degrees.
1 c. Italian parsley, rinsed and patted dry
5 cloves garlic, peeled
1/2 c. olive oil
1/4 c. red wine vinegar or other acid (e.g., lime juice)
1 tsp. red pepper flakes (we used a few jalapeno slices instead)
1 tsp. salt
additional olive oil, salt, and pepper for seasoning
Combine the parsley, garlic, olive oil, acid, salt, and red pepper flakes in a food processor or blender; pulse to combine and then blend. The mixture should have the consistency of a loose paste. Save half of the sauce for serving at the table.