What are you making for dinner?

elsien

I’m very boring but I do like a proper Greek salad as a side dish at a barbecue. 

goldfinches

How about tabouleh? That gets better the longer it sits and you could chop the parsley and mint at the last minute. Or a potato salad with a vinaigrette dressing, that would mean it could sit around at room temperature with no problem.

I made an onion tart from Anja Dunk's Strudel, Noodles and Dumplings this afternoon which was very successful largely due to using a bread dough for the case rather than pastry. The dough was much easier to roll out and ease into the dish and didn't need to be blind baked either. Here it is.

JIL

Delia Smith's lemon potatoes. Lovely cold and tossed with green beans. https://www.deliaonline.com/recipes/collections/delias-summer-collection/warm-potato-salad-with-lemon-and-chive-vinaigrette

JIL

We had salad tonight. I made some vege scotch eggs. Used the Richmond fresh vege sausages, 2 per egg. Flattened them on a floured board, baked in the oven.  Came out really well.  We did have some new potatoes, but I tossed them in truffle butter and we weren't too keen on the outcome. 

weenancyinAmerica

We always just take potato salad or macaroni salad.

Brie

panzanella salad?  or a variation of that?

basically chunky chopped nicely ripe tomatoes, thin slices of red onion, lots of basil leaves, white wine or cider vinegar, a light olive oil,  a glug of worcestershire, salt, pepper, oregano.  Make that the night before.   When you arrive add in a lot of big chunky croutons.  (maybe half walnut size).  give it all a good stir and let the croutons soften in the "dressing".  you could then mix it in to a bowl of lettuce or let people do that themselves.  

variations - I like to add mushrooms.  they essentially "cook" in the dressing and go soft and give up a lot of water.  it adds a lot to the flavour.  
other thoughts - you could add capers, olives, feta or mozzarella, cucumber (I'd add at the end so as not to go soft, then again I hate cukes so wouldn't add these myself) chopped pepper for colour.

goldfinches

This isn't strictly on topic but I made this tandoori chicken recipe with tofu and had some today for lunch and it's delicious so a 'highly recommended' from me. I forgot to take a photo but will try to remember tomorrow.

Brie

I'm heading out to see if the bbq works and has enough juice in it to do our chicken thighs.  To be served with flat breads and salad.

goldfinches

I'm still eating my way through my onion tart with accompanying salad bits followed by an ice cream from the freezer.

Brie

too hot to cook.  So we'll be outside having a plate of buffalo mozzarella and tomatoes with fresh basil lightly dressed with olive oil and a baguette for mopping it up.  Not decided on white wine or cider - plenty of both available.