With Father’s Day on Sunday and Tony’s 25th high school reunion scheduled for Friday and Saturday nights, we only had to figure out dinners for Monday through Thursday. We have two old favorites and two new recipes (technically three) for you this week.
Monday night is Greek-Style Fish With Marinated Tomatoes with cous cous. This is a fun summertime dish because tomatoes are in season and there are lots of fun wines to pair it with, like the rose we decided to have. It also uses a whole fish, which makes for a very different look when dinner comes out of the oven! The recipe is not a lot of work to make, provided you can get a fish that’s been cleaned and butterflied, but it can be a little tricky to serve. The cous cous is right out of the box; that helps keep things simple.
Tuesday is Blackberry Chicken, a new recipe for us. It was shared by our friends Amy and Erik in Colorado as one of their favorites. We’ve never tried a recipe like this before and we’re excited to give it a go!
We decided that Wednesday night should be our weekly vegetarian night, so we’re making Cheddar-Cheese Grits with Spicy Black Beans. We often halve recipes so that we don’t have leftovers, but this dish is so good that we always make the whole thing, which means that we have enough for two lunches.
We thought we’d get a little adventurous on Thursday and make two new recipes, one for a main dish and one for a side salad. The main dish is Baja-Style Rosemary Chicken Skewers. What attracted us to this recipe is the fact that you use rosemary sprigs as the skewers for the chicken. We thought we should pair this with a summery side dish and found Ina Garten’s Avocado and Grapefruit Salad in her “Barefoot in Paris” cookbook.