It was a grill kind of day. I usually try to switch up the cooking techniques for varieties sake. This week we elected to not heat up the house and kept all cooking outside.
Grilled Chicken Thighs with Chimichurri
Foil-pack Potatoes and Onions
Grilled Asparagus with lemon zest
Grill Roasted Beets with walnut oil
9 gathered for dinner this week (6 adults; 3 kids).
For the asparagus I trimmed the ends and tossed with olive oil and kosher salt. I cooked the asparagus on a hot grill for about a minute, tossed them around so another side could get grilled for about a minute and then removed them to a bowl. I covered the bowl with plastic wrap and stashed it in the microwave, allowing the residual heat to finish heating the asparagus through. Why the microwave, it’s a small space that is not on the counter top so it is out of the way. Ted tossed the asparagus with some fresh lemon zest before serving.
I cooked the unpeeled beats in a Pyrex dish with some water in the bottom, covered in foil. Over an hour the water evaporated and the bottoms of the beets burned a bit. They were salvageable since the peels still needs to be removed. They had a bit of a smoky flavor, not a bad thing. We added a bit of walnut oil along with salt and pepper before serving.
Ted made the fruit salad with watermelon, pineapple, mango and Gala apple.
The chicken and potato/onions are pretty standard items for us when grilling.