I was at the cabin, Marcus was on mid-week travel, we left on Thursday night to head towards Illinois.
I’m just trying to keep it together the best I can, kittens.
And in this case, keeping it together = the ability to produce a week’s worth of leftovers.
Sunday – Yogurt-Marinated Grilled Chicken, Roasted Red Potatoes, Roasted Asparagus
I don’t know what it is about this combination of grilled meat – roasted potatoes – green vegetable that speaks to me so, but oh, how it does. Eating this means that it’s really summer, even though I know that perfectly well that we can roast things during all seasons.
Or maybe it’s that we eat it on the patio that means it’s really summer.
If you’ve never tried yogurt-marinating chicken, now is really the time to make that happen. So just do.
Miscellaneous –Fregola with Artichokes, Feta, Toasted Almonds and Herbs
I suspect that we might be getting a lot of mileage out of this “Miscellaneous” section over the summer months. Based on when we’re home and when we can cook, sometimes it’s just a matter of getting SOMETHING into the fridge.
In this case, it also meant a container of something to put into the freezer. Future Kat will most definitely appreciate this one later.
This old friend hasn’t been out to play in a while, but we always have the staple pantry ingredients for this one ready to go. Probably because we’re so comfortable making it. Or probably because if we had emergency company, I wouldn’t be ashamed whipping this up for them with a soft-fried egg.
For this latest incarnation, we roasted the asparagus and the mushrooms for a richer flavor and to avoid dirtying more pans. We had more things to follow them into the oven (namely, the broccoli and potatoes above) as soon as they were out.
I won’t tell if you won’t. 😉
What is your favorite summer dinner?