2 1/2 - 4 lbs tri-tip roast Asian Chimichurri 1 1/2 cups fresh cilantro leaves and stems, packed 1/2 cup fresh basil leaves, packed 1/2 cup fresh mint leaves, packed 4 garlic cloves, peeled 1 inch ginger, peeled, roughly chopped 4 green onions, roughly chopped 1 jalapeno deveined, seeds separated, roughly chopped 3 tablespoons olive oil 2 tablespoons rice wine vinegar 1 tablespoon fish sauce (may sub soy sauce) 1 teaspoon toasted sesame oil 1/4 teaspoon salt 1/4 teaspoon pepper Asian Steak Marinade 1/3 cup Vegetable oil 1/4 cup reduced sodium soy sauce 1/4 cup packed brown sugar 2 tablespoons fish sauce 2 tablespoons rice wine vinegar 2 tablespoons Asian sweet chili sauce 1 tablespoon toasted sesame oil 2 tablespoons Asian Chimichurri Asian Chimichurri: Pulse the cilantro, basil, mint, garlic, ginger, green onions, and jalapeno (without seeds) in food processor until coarsely chopped, pushing sides down as needed. Add olive oil, rice wine vinegar, fish sauce, toasted sesame oil and salt and pepper and continue to pulse until finely chopped and well combined. Remove 2 tablespoons Chimichurri to a large resealable plastic bag. Marinade: To the Chimichurri in the plastic bag, whisk in all of the Asian Steak Marinade ingredients. Pierce steak all over with a fork and add to marinade. Massage marinade into steak and seal bag. Refrigerate 5 hours up to overnight, turning bag occasionally. Grill: Grease and preheat grill to 400 degrees F. Sear roast for 3-5 minutes per side, cover, and turn heat down to 350 degrees F. Grill for 15 minutes, flip, cover, and cook an additional 10-20 minutes, depending on the size of your steak cut and how well done you want your steak. Watch closely that your temperature stays around 350 degrees F. Check for doneness with a meat thermometer inserted right in the middle of the steak. The outside of the roast will get quite dark with a charred crust which is exactly what you want with this cut of steak. Remove steak from grill, loosely tent with foil and let rest 10 minutes before slicing THINLY across the grain. Serve with Asian Chimichurri.

½ pound broccolini 1 medium red onion, sliced 4 tablespoons extra-virgin olive oil, divided 1 tablespoon unsalted butter 3 cloves garlic, minced 1 pound porchetta, thinly sliced ¼ teaspoon crushed red pepper flakes ½ cup shredded provolone cheese 2 tablespoons beer 4 6-inch ciabatta rolls (or other crusty roll) Instructions: Trim the dry ends of the broccolini, about ¼” to a ½” up the stalk and discard. In a large pot over medium heat, bring 3 quarts of heavily salted water to a rolling boil. Have a large bowl of ice water ready on the side. Add the broccolini and cook for about 2 minutes, until the broccolini is tender. Quickly drain the water and place the broccolini in the ice bath to stop the cooking process. When cool, drain the broccolini then chop into 1-inch chunks and set aside. In a medium sauté pan over medium heat, add 1 tablespoon of olive oil and the butter and heat through. Add the onions and sauté until tender, stirring occasionally, about 5 minutes. In a large sauté pan over medium heat, add the remaining oil and heat through. Add the garlic and sauté until just golden brown, about 30 seconds. Add the broccolini, onions and porchetta and toss to combine. Top with the provolone then add the beer and cover immediately. Let the mixture steam until the cheese is melted, about 5 minutes. Toss to combine so the cheese is incorporated then divide the porchetta mixture among the rolls and serve immediately.

+ 1/4 Avo Sliced + Salmon (Avo Oil + Seafood Seasoning + Freshly Squeezed Lemon + Cooked w/ Lemon Slices on Top + Spicy Avo Hummus + Almond Milk Chive Cream Cheese.

8-10 ounces pasta(any shape, or whole wheat or zoodles) 2 cups broccoli florets For the chicken: 2 medium chicken breasts, pounded flat 1 tablespoon olive oil salt and pepper, to taste For the Alfredo sauce: 1 tablespoon olive oil (or butter) 4 cloves garlic, minced 3 Tablespoons all-purpose flour 1½ cups chicken stock (or water) 1 cup low-fat milk (or whole or skim or any milk of your choice) ½ cup freshly-grated Parmesan cheese ½ teaspoon salt ¼ teaspoon black pepper Cook pasta al dente according to package directions.Add the broccoli florets to the pasta during the last minute of cooking.Turn off heat and drain pasta. While the pasta is cooking, Heat a large pan on medium heat.Add the olive oil to pan.Season chicken breasts with salt and pepper and add to the pan.Cook chicken breasts for 5-6 minutes per side or until cooked through.Remove from pan, cool for 5 minutes then slice or dice. To the same pan, add the minced garlic and 1 tablespoon olive or butter.Sautee for 30 seconds to 1 minute or until light golden, be careful not to burn garlic.Whisk in flour until lightly browned, about 1 minute.Gradually whisk in chicken stock and milk, whisking constantly, until incorporated.Bring the mixture to a simmer.Turn off heat and stir in Parmesan cheese, salt and pepper. Add cooked drained pasta and broccoli to the sauce.Top with cooked (diced or sliced) chicken breasts.Toss to combine or serve chicken on top.Top with more parmesan cheese or parsley, if desired. Enjoy!