Wednesday, August 11, 2010

Hot food

Jeezum crow, it's hot in Philadelphia. I spent a magnificent day attending a work retreat at the Morris Arboretum, today, but even the tour of the grounds was a miserable experience due to the excruciating temperatures that have gone into the 90s for the last four days. Nonetheless, I will go back there when the weather is more cooperative and highly recommend it as a fine way to spend an afternoon.

We've been doing our best to eat up our CSA items while using the stove/oven as little as possible. Almost all of the tomatoes are gone and they have been eaten the way fresh tomatoes should be - raw, sliced, with just the tiniest bit of salt and pepper. But today's meal was the most delectable. We put a bunch of chicken cutlets in a citrus dill marinade and grilled those last night, so I used some of the cold leftovers to top a salad of the arugula, feta cheese, and grill-roasted carrots, beets, and last week's CSA onion. It was a multi-faceted victory for me since it was (and I'm ashamed to admit this), the first time I had actually cooked something on the grill all by myself. But I'm hooked, now. I think I'd like to try to cook a week's worth of dinners wrapped up in tin foil on the grill.

Anyway, moving on...we threw those veggies on the top of the salads and I drizzled them with balsamic and walnut oil and they were perfect.

I have a plan for a cous cous dish for the eggplant. Anyone know how to grill cous cous?

1 comment:

  1. I grill my cous cous by putting them on skewers. Cous cous kebabs.