The weather was gorgeous last weekend, so we decided Saturday night was the perfect time to kick of grilling season. Last year we grilled every weekend we were home in the summer. Leisurely nights spent on the porch while the charcoal heated, several cocktails and then dinner enjoyed by candlelight at our porch table. Something tells me the timing and the cocktails will be a bit different this year, but Colin liked watching Jon man the grill. This steak marinade gave the salad a little something extra, and you could certainly mix up the herbs. I think it would be delicious with rosemary. Some vegetables, a scoop of leftover quinoa and simple croutons rounded out the plate. For the croutons, I heated a garlic clove in olive oil just until it was fragrant. Brush both sides of bread slices with the oil and put on the grill for a few seconds (15-30 depending on how hot the grill is) until toasted. Cut into cubes. I actually had ...
Adventures in cooking, baking and parenting.