Yum…so easy but so good.

Sliced local tomatoes and cucumbers with olive oil, balsamic vinegar, goat cheese, S&P

Grilled swordfish: If you haven’t tried this fish, you’re missing out.  It’s meaty, not fishy, and worth the financial splurge. Just a little olive oil, some herbs and lemon juice make the perfect marinade.  This time we used a tequila lime rub.

Grilled corn on the cob: shuck the corn, wrap each ear separately in tin foil, with a little butter, S&P, and put on the grill.

My kind of food!  Simple, fresh, easy and highlighting the naturally delicious flavors.  What are your favorite easy suppers?

I love Thursday nights.  In fact, anyone who eats dinner with me on a Thursday night, inevitably hears me remark about how much I love Thursday nights.  Why do I prefer this particular evening?  You have almost the entire week behind you and the entire weekend ahead.  What a great moment in time with many things to look forward to.

I think part of my enthusiasm for Thursday nights goes back to my life teaching at a boarding school.  Wednesday nights were my dorm duty nights so I basically worked until midnight on Wednesdays, doing sign-ins, proctoring study hall and enforcing lights out.  Having a Wednesday night like that made Thursdays even more amazing.  Also, by Thursday evening I was usually finished with athletic events for the week as well as Dean’s meetings, advisory events, and all of the other things that come with dorm life.  Glorious Thursday nights…

I savor cooking dinner on Thursday nights because I can just relax and enjoy my time with David and whoever else we have in our home.  When I came home from work yesterday, my arms full of fresh vegetables, I smiled to see David on our tiny porch smoking his pipe.  (Yes, my husband occasionally smokes a pipe.)  I joined him on the porch for awhile, chatting and enjoying the fact that it was…Thursday.  Nowhere to be, nothing to do.

Going with the “laid back, chilled out” Thursday night theme, I roasted a bunch of vegetables for dinner, including summer squash, carrots, and onions.  I served them with sautéed yellow snow peas and red quinoa.  A perfect meal for leading into Memorial Day weekend.  So easy.  So simple.

Simply Sauteed Snow Peas:

Snow peas are great for cooking because they can stand up to heat well and still maintain their crunch.  David likes to eat them raw, but I prefer them sautéed, with garlic.

• 1/2 pound snow peas, trimmed (I used yellow this time, but green are great too)
• 2 teaspoons chopped garlic
• 1 tablespoons olive oil
• salt and pepper

Heat olive oil in pan on medium heat.  Add garlic and cook for a minute.  Add snow peas and sauté for about 2 minutes.  Snow peas will still be nice and crisp.  Add salt and pepper to taste.  Serve warm or at room temperature.

I hope your Memorial Day Weekend is full of relaxation, cooking, and delicious food.