The weather took a thankful dip toward coolness this weekend with highs today in the low 70s. It allowed me to make use of the oven in a meaningful way. We made use of the grill as well however it’s nice to have multiple cooking methods at my disposal again.
Oven-Barbecued Country-Style Pork
Roasted Red Potatoes
Grilled Green Beans with Sesame Seeds
Green Salad with Cucumbers, Chickpeas and Kalamata Olives
Raspberry Wheat Bars
11 gathered for dinner this week (7 adults; 4 kids).
The potato recipe is from Cook’s Illustrated. I still struggle to get truly crispy roasted potatoes despite many attempts. The frustrating part is my mother makes them without seeming effort.
Ted made the dessert. It is based upon a lemon bar recipe from a volume of America’s Test Kitchen recipes. The filling was very fluffy, almost souffle like.