Sarah Reeder's dinner that "mint" a lot!

Mediterranean Orzo Salad

1 pkg orzo pasta

1 small jar of capers

1/2 cup chopped sun dried tomatoes

1/2 cup chopped Kalamata olives

1/2 cup chopped peppers (assorted colors)

1/2 cup chopped cucumber

pesto and red wine vinegar to taste

roasted chicken (optional)

feta or Parmesan cheese to taste

Boil pasta al dente.  Run under cold water to stop the cooking process

Place all ingredients in a bowl and toss together

Chill  1 hour and serve

Chimichurri (green stuff that I put on the steak)

1 bunch parsley

1 bunch cilantro

1/2 jalapeno (no seeds)

1 shallot

4 cloves of garlic

1 tsp of each: Cumin, Salt & Pepper

Juice of 1 lime

Splash of red wine vinegar

3/4 cup olive oil

Take all ingredients and put in a food processer

Process till chunky

Lower speed and gradually add the olive oil until consistency of salsa  

*No need to refrigerate if serving immediately

*If refrigerating give an hour to allow the chimichurri to come to room temperature 

Michelle Thurber's Faux Pho Night

*****Next time I would double the sauce and make sure the meat had a higher fat content.  I used the ground pork from Harmon's and it was too lean.

crockpot sweet and tangy asian meatballs

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Prep time

20 mins

Cook time

2 hours 25 mins

Total time

2 hours 45 mins

Author: Jo

Serves: 6

ingredients

For Meatballs

• 2 lbs ground pork
• ½ cup green onions, chopped, about 6 or 8 green onions
• 4 cloves garlic, minced 
   Coupons
• 1 tbsp sesame oil
• 2 tsp ginger, freshly grated
• 2 eggs
• salt and pepper to taste
• sesame seeds for garnish (optional)

For Sauce

• ⅔ cup Hoisin sauce
• ¼ cup soy sauce
• ¼ cup rice vinegar
• 5 cloves garlic, minced
• 2 tsp ginger, freshly grated
• 1 tbsp Sriracha sauce
• freshly ground pepper

Crockpot Sweet and Tangy Asian Meatballs - Jo Cooks

Cheater Pho Noodle Soup 
(I just used rotisserie chicken in the soup)