It started to rain so I knew better than to ask hubby to turn on the barbeque. Instead, I went with old-school home cooking. On the plus side, most of meal was local. The tomatoes and cauliflower were from the region and the basil and mint were grown in my backyard. I can't wait for my garden tomatoes and eggplant to be ready for harvest.
Bonnie Stern's Basil-Panko Crusted Chicken
~Chop 2 handfuls of fresh basil, 1 clove of garlic, 2 handfuls of Panko or breadcrumbs, kosher salt and freshly ground pepper in a small food processor. Pulse in a couple of glugs of extra virgin olive oil. Put the mixture on the chicken legs and thighs. Cook at 350 degrees for 40 minutes.~
~Toss cauliflower pieces with olive oil, kosher salt and thyme (or other herbs of your choice). Put on a parchment paper lined cookie sheet and cook at 350 degrees for 40 minutes.~
Tomatos with Olive Oil, Balsamic Vinegar & Fresh Mint
~Bad idea. The mint was far too overpowering. Stick with thyme and basil.~If you haven't done it already, go buy Bonnie Stern's Essentials of Home Cooking. It will make your life just a little bit better.