BB walnut boards

Grilled Chicken & Apple Sausage | Tomato-Basil Salad | Chocolate Cupcakes

Fruit & Cheese Platter | Ancient Grains Bread

So, a tiny technical snafu zapped yesterday’s post into oblivion. And since yesterday’s post included the weekly dessert (chocolate cupcakes) and since yesterday’s dinner idea was (is) actually a perfect match for today’s idea, how about a summer double-header – maybe served buffet style with friends, since there’s something to please for just about everyone.

Love to Cook: Two recipes that are worth the time, if you have it, both to hunt down the ingredients and to prepare/bake: The Cupcake Project’s Ultimate Chocolate Cupcake and Josey Baker’s Adventure Bread (via David Lebovitz) – a flourless, gluten-free, hearty loaf that is just delicious. Serve with a classic heirloom tomato-basil salad, an assortment of cheese and sausages, and some fresh blueberries.

Weeknight Reality: A multi-grain loaf from the grocery bakery, sliced, spread with goat cheese and topped with cherry tomatoes and basil, served with a platter of sliced, grilled sausages and a green salad with seasonal herbs and fruit (blueberries, mint, peaches, perhaps) will leave plenty of time to make these easy chocolate cupcakes, topped with fresh whipped cream instead of frosting.

Need a Miracle: Aidell’s sausages are our go-to brand; all varieties are tasty, and they’re free of nitrates. For the tomato salad, toss some cherry tomatoes, halved, in olive oil, lemon juice, salt and basil (or prepared pesto). Add pre-cut fruit, a box or two of Raincoast Crisps, a log of goat cheese and some cupcakes from the bakery, and you’re set.

What’s up next week?

Spicy Eggplant  | Salad with Mint, Arugula & Parsley
Grilled Chicken Tacos with Mango Salsa
Blueberry & Kale Salad
Pan-fried Turkey Cutlets with Spinach & Blue Cheese Salad | Macarons
Flank Steak | Israeli Couscous | Broccoli Rabe

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