Saturday, June 20, 2009

Father's Day-Farmer's market dinner

Tonight's menu:

BBQ Grilled Chicken
BBQ Grilled Sausage
Squash & Tater Veggies*
Grilled corn on cob*
Fresh green beans with new potatoes*
Fruit Salad*

*Squash & Tater Veggies
Slice squash and new potatoes. Layer in dish. Sprinkle with olive oil, to with pats of butter, sprinkle with freshly ground pepper, ground sea salt. Bake in oven at 350 for about 30 min. or put on grill for about 20 min.

*Grilled corn on cob
Shuck corn and remove silks. Spread butter on top, sprinkle with freshly ground black pepper and sea salt. Wrap with foil. Grill on top rack for 30 min.

*Fresh Green Beans
Cut up 4 slices of bacon-fry. Add washed green beans with ends cut off (about 1-1/2 inch pieces). Add 2 cups of water, 1 tsp of salt, 1 tsp of pepper, 1 tsp of sugar. Bring to boil, cover with lid. Reduce heat to simmer and cook for about 90 min or until done. I added small new potatoes with the green beans.

*Fruit salad
I cut up: cantaloupe, pineapple, nectarines, peaches, strawberries, blueberries and 1 orange. Drizzle with a little honey mixed with lime juice. Delicious!!!

This is our Father's Day Dinner in honor of Jason

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