I went back to cooking today now that we're home. Dinner tonight was all about summer...
Greek Pasta Salad:
-In a large bowl whisk together 2 cloves of minced garlic, juice of one lemon, 1/4 cup olive oil and s&p
-Add chopped tomatoes, kalamata olives, feta cheese and orzo pasta (cooked, drained and rinsed in cold water) I also added some fresh shelled peas because we had them from our CSA share and they added some nice color
-Chill until ready to serve to let the flavors blend
Roasted Beets & Potatoes
I am not a beets fan, but we get a ton of them each year from our CSA share. I finally found a way that I like them and everyone in my family gobbles them up this way (even my picky Ava eater)
-Chop potatoes and beets (remove skin) and make a layer of them on a sheet of oiled tin foil. Drizzle with olive oil and sprinkle with some fresh herbs. I usually use basil, sage and chives because that is what is growing at my house. Add some minced garlic and chopped onion. Sprinkle with salt and pepper. Add a top layer of foil and tightly seal it. Cook over a hot grill for 45 min-to 1 hour. Oh, so good!
Hummus & Artichoke Sandwich
-Slice ciabatta bread and spread a nice layer of hummus on one side
-Layer with artichoke hearts, tomatoes, spinach and cheese (I used a sharp white cheddar)
It was all very fresh, colorful and a fantastic summer meal. This week is already in full swing. We are having a fundraiser for my sister this week and I am in full on party planning mode. I love throwing a party and this one is even sweeter because the end result will benefit my sis and her family. More to come on this.
Enjoy your last week of July!!! (Summer, you can slow down now please!)