Saturday night – 06/25/2016

Our menu this week was one of indecision and progression. Strawberries are at the peak of the season so they demanded an appearance even before we finished cleaning up from our June 18th dinner. Mac and cheese seemed a good plan about mid-week. My husband mentioned the cauliflower salad recently. I was at a loss for another vegetable and main until I sat down to make a grocery list.

Menu
Grilled Italian Sweet Sausages
Baked Macaroni and Cheese
Cauliflower Green Olive Salad
Sauteed Baby Bok Choy with Rice Wine Vinegar

Pound Cake with Strawberries and Cardamon Whipped Cream

Notes
10 gathered for dinner this week (7 adults; 3 kids).

For the sausages I cooked them through in water prior to grilling to get a little color on them. All that was done on the grill, the first part used a large aluminum pan with the sausages sitting in about a 1/2″ of water. I cooked them for ~20 minutes before moving them to the grill.

The bok choy was made up on the spot and came out nicely. I used rice wine vinegar to steam and season the bok choy at the same time. Recipe to follow at some point.

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