Judson and I celebrated our 19th Anniversary this past weekend.  We had a fabulous time!  Shout out to my mom for managing the kiddos!  We stayed at Alaskan Inn up Ogden Canyon and then went Snowshoeing at Weber North Fork Park. So. Much. Fun!  My calves are still on fire, but so worth it!
Here's our menu for the week:
Monday:  Bean Soup YUM with Cheese Toasties and Green Salad
Tuesday:  Ultimate Steak Sandwich with Cottage Fries and Relish Tray
Wednesday: Chicken Pot Pie OK
Thursday:  Chase's Birthday Dinner!  He's still deciding where he'd like to go :)
Friday:  Mom's Night Off :)
Saturday: Quiche, Fruit and Scones
Sunday:  Bo's Blessing--I'm bringing this salad

Santa Fe Salad Dressing

3 cloves garlic

1 tablespoon minced fresh ginger

2 bunches cilantro, (rinsed well, most of stalky ends trimmed off) finely chopped

1/2 cup fresh lime juice

1 1/2 teaspoon vinegar

1/2 teaspoon cumin

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon honey

1/2 cup freshly grated Parmesan cheese

1/2 cup canola oil

1/4 cup olive oil

DIRECTIONS:

Drop garlic cloves and ginger through the feed tube of food processor while motor is on. Mince well. Add the cilantro and process until finely chopped. Add spices, lime juice, vinegar, honey, and Parmesan cheese. Process until well mixed. With motor running slowly pour the oil through the feed tube. Let process one more minute.

If I would have thought about it, I would have dropped a spoonful of mayo in to tighten the dressing up.

I serve it with greens, peppers, corn, black beans, tons of chopped cilantro, grilled chicken chunks or the shreds of a rotisserie chicken, tortilla strips, Mexican cheese (I think cheddar or regular cheeses get lots and start to disintegrate in the salad if not eat right away... )