An early spin class this morning was mandatory to prep for the lunchtime grill feast. My new backyard is a joy to entertain in!
Menu: Grilled pork/veggie kabobs with homemade chipotle-orange marinade served on a lime-cilantro salad with grilled bread
Marinade: Three chopped chipotle peppers in sauce, honey/agave, orange juice, lime juice, zest, three crushed garlic cloves, chicken broth, salt/pepper
Salad: Romaine, chopped cilantro, sliced red onion and orange pepper, feta, lime juice, olive oil, salt and pepper