My mother-in-law visited for lunch today. Below is the menu I used:
Grilled lemon/garlic chicken
Tiny tomato salad with feta
Couscous with Summer Squash from Bay Tables
For the Grilled Chicken my husband marinated the chicken in lemon juice, olive oil, salt, pepper, and pressed garlic then threw it on the grill.
The tomato salad is composed of assorted cherry tomatoes (red, orange, and yellow or you could use larger tomatoes and cut them smaller), feta cheese and julienned basil drizzled with balsamic vinegar and olive oil and finished with kosher salt and freshly ground pepper.
While the couscous rested in boiling stock (for 5 minutes), I diced and sauteed one small zucchini and one small yellow squash in olive oil and toasted a handful of almonds. I, then, tossed the couscous with the squash, added some of the basil from the tomato salad and garnished with chopped, toasted almonds.
I scooped coffee ice cream from the freezer for dessert.
Yes, my husband had to light the grill and turn the chicken once or twice and I had to pick the squash, tomatoes, and basil. but for the most part the meal was prepped, assembled and cooked in less than an hour. The presentation was colorful, the flavors complemented one another, and the textures were varied. The best thing was the low stress and grand and delicious finished product.
We enjoyed visiting and Princess left to go to the Delta for a couple of days.