Not being one to want to disappoint, we had a lovely dinner with plenty of extra grilled veggies for tomorrow's lunch. We try to cook two to three times as much as we'll need so that lunch, or occasionally an extra dinner, will be taken care of for a couple days.
Tonight's dinner was big, fat, spring asparagus, orange and yellow pepper rings, onions, and a bit of zucchini - all tossed in organic extra virgin, cracked pepper, salt, and lemon zest (chef note: always buy organic if you're zesting it - you don't want the outside of a conventional lemon!) grilled to deliciousness.
In addition, we made my favorite warm potato salad with baby white creamer potatoes, sauteed onions, and the tart sweet dressing that is similar to German.
I also made baked beans with brown sugar and molasses.
I had made some marinated cucumber salad in rice wine vinegar, upon request, and we forgot about them in the fridge. So, they will be for tomorrow. Good thing they grow better with age.
Dessert was a fairly good miniature watermelon. It was a good day for the hints of summer to come.
2 comments:
Oh, so yummy, and such beautiful pictures. How do you get your kids to eat so many veggies????
YAY...so awesome to see wholesome food served and kids loving it.
Post a Comment