My supper notebook reminded me of this Sunday dinner from last fall:
oiled baked potatoes
Greek pesto (oregano, garlic, olive oil, salt)
gingerbread with lemon sauce and a little spoonful of plain yogurt
So good together, so balanced, so easy, that I did it again.
make lemon sauce
make Greek pesto
set potatoes on timed bake
get gingerbread from freezer to thaw
make caprese salad (I made it fast by just chopping and mixing the ingredients)
This was actually Sunday dinner from two weeks ago. Yesterday, our good friends Rachel and Peter were the host family and they invited us for dinner. They served taco salad with a plethora of fixin's and cheesecake (made with local chevre!) with home-frozen sour cherries. Lovely. And very clever for a crowd-pleasing, vegetarian-option, easy to make dinner.
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