Tuesday, June 15, 2010

Sunday Dinner

This Sunday, I had dinner with friends both old and new.  The wonderful world of Facebook let me know that my new friend Ally is friends with my old friend Gretchen!  Mike and I went to Ally and Rusty's house (hosts of the first cookout of the season) to have Sunday dinner with Gretchen.  Unfortunately her fiancee and puppy couldn't make it, but hopefully next time they'll be able to come.

Due to an "accidental" trip to Foxwoods the night before, I was feeling a bit lethargic on Sunday.  My lack of energy turned my plans to bring over ingredients to cook something amazing with Ally into putting together black bean salsa and a feta, avocado, and tomato salad before I came. 

The two dishes I brought should be in every woman's summer recipe box - they are simple, inexpensive, and quick to put together.  Recipes are below.  But first... let's oogle some meat:

We had teriyaki chicken, mustard chicken, and pork tenderloin, all grilled masterfully.  I probably could have eaten every bit of meat that was cooked, but I held myself back.  My parents are going to be getting many requests for grilled pork over the summer (I'm "summering" in Tiverton, RI with them for July and August - dinner cooked for me every night when I get home, I can't wait!), I forgot how much I love it! 

Disclaimer: I wish I could go ahead and take credit for this gorgeous photography, but I am a horrible liar and I have to give credit to a seaman's catch.  Isn't it wonderful?!

Now onto two summer recipes...

Black Bean Salsa

1 can black beans, drains & rinsed
1 ripe avocado, diced
1 can whole kernal corn
(fresh leftover corn from grilled corn on the cob would be perfect!)
1/2 red onion, diced
2 medium tomatoes, seeded & diced
1/4 cup cilantro, chopped fine (optional)
2 T sugar
1 t salt
2 T olive oil
The juice of 1 lime (or lemon)

Mix sugar, salt, olive oil, and lime/lemon juice separately. Pour mixture over the rest of the ingredients.  It's best to chill for at least an hour.  Serve with tortilla chips!

Tomato, Feta & Avocado Salad

2 containers of cherry tomatoes, halved
2 avocados, diced
1/2 lb feta
Olive Oil

Combine tomatoes and avocados.  Crumble in feta.  Top with a few generous swirls of olive oil. Salt & pepper to your liking.  Note: don't prepare this too far in advance.  The avocados will turn a bit grey when they're refrigerated (but they still taste good when it's leftover time).



  1. Do you remember DAD first making us this salsa when you were in Middle school? That second salad I'm going to try for sure! MMmmmmmmMmmm Molly! Can't wait to have you here!

  2. Oh, and the avocado and tomato salad - try it NOT chilled. Both tomatoes and avocados lose flavor as they chill.