Last Friday night we had friends over after work for dinner. It was a perfect summer night to sit out on the deck and grill. The menu incorporated a lot of items I made the week earlier using ingredients from my CSA. I didn’t mind re-using the same recipes because I was familiar with them and knew they would turn out great!
- Trader Joe’s veggie and flaxseed tortilla chips and corn, black bean, and pepper salsa
- BBQ chicken on the grill
- Summer pasta salad with asparagus, fresh mozzarella, and red pepper
- Sage and cheddar biscuits
- Corn on the cobb
- Lemon shandy bars for dessert
We planned to cook more chicken than needed. Being half Italian, I think my biggest worry is running out of food, so I always cook more than needed. In this case we had four left over chicken pieces and pasta salad, which was perfect to re-heat Sunday night for dinner. After a busy weekend traveling and getting home late Sunday night, dinner was hassle free!
We also had two left over ears of corn. Instead of reheating them, I cut them off the husk and made a black bean and corn salad to serve later in the week with tacos. There’s nothing like fresh corn! For those Master Chef fans out there, who else can’t believe the guy last week used canned corn over fresh corn!?!? What was he thinking?! I fully supported the judges decision to send him home!