We have a couple of the Things' cousins visiting this week so I have some good meals planned.
Sunday: Fajitas (on the barbecue)
Monday: Grilled Salmon, roasted potatoes, grilled asparagus
Tuesday: Garlic Scape Pesto tossed with pasta, salad
Wednesday: Arugula Salad with Grilled Chicken, Corn, Tomatoes and Blue Cheese
Thursday: Pasta with Fresh Tomatoes and Pine Nuts
Friday: Freeze-Ahead Lasagna Primavera
Saturday: Strawberry Cream Cake
I have made both the S'more Cookies and Rocky Road Brownies before and they were big summer hits with kids and grown-ups alike, so I'm hoping to make these in the next week or two as we have some parties/functions/barbecues to attend.
I also have this Buttermilk and Herb Marinated Chicken on my radar possibly for next week as it looks incredibly easy and is something I could potentially see all three Things eating.
Pasta with Fresh Tomatoes and Pine Nuts
- from Martha Stewart's EveryDay Food Magazine
Coarse salt and ground pepper
2 medium tomatoes, diced
1 garlic clove
2 T olive oil
8 ounces angel hair pasta
2 T pine nuts, toasted if desired
Bring a large pot of salted water to a boil. Meanwhile, combine tomatoes, garlic and oil in a medium bowl. Season with salt and pepper. Let stand for at least 10 minutes.
Cook pasta in boiling water until al dente; drain, and return to pot. Add tomato mixture, and toss to combine. Serve sprinkled with pine nuts.
- from Martha Stewart's EveryDay Food Magazine
Coarse salt and ground pepper
2 medium tomatoes, diced
1 garlic clove
2 T olive oil
8 ounces angel hair pasta
2 T pine nuts, toasted if desired
Bring a large pot of salted water to a boil. Meanwhile, combine tomatoes, garlic and oil in a medium bowl. Season with salt and pepper. Let stand for at least 10 minutes.
Cook pasta in boiling water until al dente; drain, and return to pot. Add tomato mixture, and toss to combine. Serve sprinkled with pine nuts.
