Sunday Dinner

Aaron and I have taken advantage of the extensive collection in the Seattle Public Library. A couple weeks ago, Aaron  came home with 5 cookbooks (!!!) one of which was an awesome grilling cookbook from Williams-Sonoma. Ever since we found our free grill (yes, it was sitting along the road side and we dragged it home) we have been dying to try out some recipes.

This week I went to a "girls' night" hosted by some ladies from our church. We have a professional chef in our ward who gives regular cooking classes to anyone who wants to join. This week the class was all about salads. Oh my goodness, she made the most delicious salads and dressings.

Lentil salad with carrots, beets, and a balsamic vinaigrette.
Peach, goat cheese, and arugula salad with a lemon dressing.
and last, but not least, a Middle Eastern carrot salad with olives and creamy feta.

She spoke all about mixing different flavors and how to pick delicious acids and oils to make the perfect dressing. I will be posting more about this later...

On Sunday, Aaron pulled out a grilled chicken recipe with a Greek marinade and I made a peach salad to go with it. And I couldn't resist making a peach coffee cake with the leftover peaches. The only problem was that our toaster oven didn't quite bake the cake evenly. By the time the middle was cooked thoroughly the top was overly done. Oh well, it was still delicious.

This is the only way I can get things done! He didn't like it at first, but now as soon as I wrap him up he falls asleep.

 Viola!

And of course a fancy dinner isn't complete without some sparkling cider :)

Here is the recipe for the Greek marinade. If you are interested in more grilling recipes, we highly recommend this book! There are so many marinades and sauces it is mind blowing.



Greek Chicken Marinade

1/2 cup fresh lemon juice
4 cloves garlic, minced
2 Tbsp fresh flat leaf parsely, chopped
1 Tbps each of fresh: oregano, basil, rosemary, and thyme (you can use 1 tsp of dried)
1/2 cup olive oil

Mix the first 4 ingredients together, then slowly whisk in olive oil. Place in plastic bag with chicken and let sit in refrigerator overnight.

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