Back when we went to the farmer's market all the time, I used to cook like this regularly. Now, it's a special occasion, but damn, it was really good.
We had a hanger steak, one of the ones from the freezer, with a chimichurri mostly made up of parsley and oregano from the garden. The oregano got super leggy but I'm happy that it's reseeded itself so it's recovering. I went lower on the heat this time and let it cook a little. The color came out beautifully.
The potatoes are nothing special, but I did them smashed-style with chives and parsley from the garden along with evoo.
The salad is made of random mixed greens that we bought, but it's beefed up with a simple vinaigrette, cherry tomatoes from the garden, some leftover gorgonzola, pecans, and dried cherries.
The corn is in season, just cut off the cob and sauteed in olive oil.
And those are the last of the black krims from the garden!
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