Meat, Veg, Salad, Salad

Menu: Grilled ribeye with cowboy rub * roasted beet salad * lemon cucumber and tomato salad * eggplant relish

M fired up our grill for the first time since we moved to Austin, and we grilled four ribeyes so we could have leftovers. The “Cowboy Rub” is from Robb Walsh’s Texas Cowboy Cookbook: fresh-ground sea salt, fresh-ground garlic, fresh-ground black pepper, dried thyme, pasilla chile powder. M grilled them to rare.

The lemon cucumber salad was lovely. The farmers market yesterday yielded two lemon cucumbers and four green zebra tomatoes; I sliced them all into crescents and tossed it with lemon basil, olive oil, salt, and a splash of white wine vinegar. It was all yellow and pale green, very pretty.

The roasted beet salad is the usual, but it may be one of the last time it appears for a little while; Tecolote Farms’ last week of beets was yesterday. And the eggplant relish is leftover from our pasta/leftovers/fridge clean-out repast last night.