A Garden Party: an excuse to make salad

If our patio had a few more (any) bits of furniture and far fewer mosquitos, it would be an ideal spot to host friends. As I said, there is plenty of space on the stoop for two to enjoy a pale ale, but it has proven less than ideal for larger groups over an extended time period. Nevertheless, it is a spectacular place to grow vegetables and to grill a delicious dinner to be eaten inside.

This venture began when Kelsey brought home two ears of corn to grill, and I said, 'we should have people over!' because what better excuse. So we each asked a beloved work friend, I bought a couple more corn cobs and we had ourselves a cookout.

To prepare, I read the latest Bon Appetit cover to cover, then made a salad that used tomatoes, yellow squash, romaine and basil from our urban garden. (Okay, we don't have tomatoes or yellow squash yet, so I pretended with store-bought ones.) Also, broccoli, rice and a delightfully fancy and simple shallot dressing. Recipe at the end!

I pounded and marinated some chicken for the grill. Balsamic vinaigrette as marinade; beaujolais as tenderizer.

And finally, a dessert so delicious and inevitable, Kelsey and I made the decision without speaking. This is a true family favorite. Thanks, Mama. Strawberry shortcakes (with chocolate chips, o' course). The recipe is on the back of a Bisquick box -- getcha some. Or Trader Joe's baking mix, which we used.

As any good guests would, Masha showed up with guacamole components and Nicole came with wine, and they got right to work.

Then we headed outside to keep the grillmaster company and begin our feast, while doing our best to discourage the mosquitos from feasting on us.

By immersion, Kelsey and I learned a lot about grilling from our dad, but I still see it as a bit of a crapshoot. On this particular night, the grill yielded such delectable fare that it was quite a pleasant surprise. Kelsey is getting good.

The best of summer dining and all the comforts of an open window/box fan cooling system.

As much as I love that view, though, it may be time to invest in some citronella and a chair or two. 'Tis summer, after all.

Brown Rice and Summer Vegetable Salad
Adapted from Bon Appetit

1 small shallot, chopped
3 shakes of dried parsley
2 T. red wine vinegar
Kosher salt and freshly ground pepper, to taste
1/3 c. extra-virgin olive oil
1 c. cooked brown rice medley (again, TJ's has a great one)
1 yellow squash, sliced into coins
1-2 tomatoes, chopped, seeds removed
1 c. broccoli florets
1 c. torn romaine leaves
3 large fresh basil leaves, torn or diced

Pulse first four ingredients in a blender until combined. With blender running, slowly drizzle in oil. Process dressing until well blended.

Stir some dressing into the cooked, cooled rice, then combine with the vegetables. Add more dressing and toss to coat.




With love.