Cinco de Pedro dinner: Kale salad, Quinoa salad a la gio, Brazilian picanha, Grilled asparagus - ingredients list no measurements.

Lovely day in the sun & clouds 

Kale salad 

Carrots shaves 

Zucchini shaves 

Baby kale 

Green onions 

Red bell pepper  

Cabbage 

Dressing: sesame oil, soy, ginger, cider vinegar, olive oil. 

Quinoa salad a la gio

Quinoa - cooked in veg broth

Grated carrots 

Red bell pepper

With the toasted coriander vinaigrette  

Brazilian picanha

Tri tip cut in a specific direction rub with salt and grilled. A gio special 

Grilled asparagus 

- tossed with olive oil salt & pepper roasted in the oven at 375F till softish crisp