A gift of eggplant and a desire to use the grill over a long holiday weekend were the basis of the menu this week. We were overrun with kids this week (in a good way 🙂 and they didn’t seem to go hungry. I’m happy to use that as a benchmark of a good menu.
Peaches baked with brown sugar and served with ice cream
12 gathered for dinner this week (6 adults; 6 kid).
The orzo pilaf is something we came up with almost a decade ago when we learned one of our friend’s children was allergic to rice. It is hearty and a good side for almost anything. Plus it is generally forgiving so you can work on something else while it cooks away.
The cucumber salad was just thrown together on a whim so that there would be a second vegetable dish. It came out rather well.
Dessert is based on a recipe from The Way We Cook by Sheryl Julian and Julie Riven. When the kids saw the peaches they asked what we were making and got goofy/smiley when we answered them. That’s a hallmark of a good dessert.