Fall has definitely landed and, with clear if cool weather forecast, I wanted to get at least one more use of the grill in before packing it up for the winter. This was a tasty meal.
Menu
Grilled Chicken Thighs with Nutty Parsley Pesto
Rice Pilaf with Preserved Lemon and Candied Tangerine Peel
Braised Baby Kale with Caramelized Onions
Roasted Eggplant, Zucchini and Onions
Ted Bread
Brown Sugar Cookies
Notes
10 gathered for dinner this week (6 adults; 4 kids).
Ted made the rice and bread, and finished the eggplant, while I tackled the other tasks. I brined the thighs for about an hour before patting them dry and putting them on the grill. About 5 minutes each side on a very hot grill worked for me. The pesto recipe will show up here later this week.
I used the roasting technique from my Ratatouille with Roasted Eggplant and Summer Squashes recipe to cook a handful of fairy tale eggplant, 3 zucchini and an onion earlier in the day. Ted sautéed some chopped bell pepper and added the other veggies to reheat them. The result was pretty tasty.
The cookie recipe is from America’s Test Kitchen. You need to register to view the recipes.
