I don’t want summer to end! I can’t get enough of the produce and feeling like I can grill anything I want! The first part of tonight’s dinner was a charred eggplant salad that caught my eye in the latest issue of Food Network Magazine:
I also quartered a pineapple, sprinkled it with some organic sugar, and threw it on the grill while I was charring the eggplant. Adding the sugar helps the outside of the pineapple caramelize quickly on the grill and keeps the pineapple SO juicy and delicious!
Then I made Indoor BBQ Chicken for Jason and made myself the same thing but with a Quor’n meatless cutlet.
On the menu for the next few days:
Tuesday: loaded mashed potatoes, roasted chicken for Jason and roasted portabella for me, garlic green beans
Wednesday: fajitas with grilled peppers, grilled steak for Jason and grilled Quor’n cutlet for me, grilled onions, guacamole, mexican corn on the cob
Thursday: Breakfast for dinner! biscuits, fruit salad, meatless breakfast links for me and smoked sausage for Jason, poached eggs
See you soon!