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.
Menu
Grilled Boneless Chicken Breast
Orzo Pilaf
Ratatouille with Roasted Eggplant and Summer Squashes
Cucumber Salad
Peaches baked with brown sugar and served with ice cream
Notes
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.
Afterlife Cafe 