Me: This is better than a restaurant dinner.
This, my friends, is how we welcomed new roommates 3 and 4 to our home of calm and inspiration (and dream kitchen!), to the land of Pepper Place market and Chilton County peaches, to a new season as ladies of the Court on which we live.
My dinner scheming partner and I also had inspiration from the quinoa salad from Shindigs (her) and the light-yet-cheesy squash casserole on the veggie plate at Urban Standard (me).
A Market-Inspired Menu
Grilled Chicken Breasts with Chilton County Peach Salsa (recipe below)
Red Quinoa with Pesto and Heirloom Cherry Tomatoes over Mixed Greens (roommate creation)
Zucchini and Zyphr Squash with Cheese and Panko (recipe below)
Butterscotch Chip Cookies
Follow recipe for Mango Salsa, substituting chopped peaches for chopped mango.
Summer Squash with Cheese and Panko
1 onion, chopped
2 garlic cloves, minced
3 zucchini+2 large yellow squash
Salt and pepper, to taste
1/2 cup sour cream
1/2 cup Parmesan cheese
goat cheese, to taste
Panko (Japanese-style bread crumbs)
Sauce chopped onion in olive oil in a large pan until browned. Add minced garlic and cook one minute. Add sliced zucchini and yellow squash and cook until tender, stirring often.
Place half of squash mixture in an 8x8-inch baking pan. Sprinkle with salt and pepper.
Mix about 1/2 cup sour cream and 1/2 cup Parmesan in a small bowl. Spread over squash. Layer remaining squash mixture over panko and sprinkle with salt and pepper. Dollop goat cheese amongst squash. Sprinkle with panko.
Bake at 350 for 20-25 minutes or until warmed through the dish.