Many thanks to those who left comments on yesterday’s post. Tonight’s menu is pretty “typical” summer fare with a few twists along the way. I’m sure most folks don’t think about grilling turkey tenderloins, but it’s a great alternative to chicken breasts. I marinate the meat in a mixture of lemon juice, garlic, chili powder, and olive oil for several hours ahead of time. As for the other components, there are a few
surprises as well. The potato salad includes roasted banana peppers and onions and is dressed with vinaigrette as opposed to the traditional mayonnaise-based accompaniment. The filling for the deviled eggs includes pickle relish. The green beans are first blanched in boiling water, then drained and roasted in a hot oven with salt, pepper, and olive oil. But the corn—well—in this case it is just plain corn-on-the-cob boiled and served with melted butter and sea salt.

Deviled eggs with sweet pickle relish stuffing
Marinated turkey tenderloins grilled over the coals
Potato salad with roasted peppers and onions with cider vinaigrette and celery seeds
Roasted green beans
Corn-on-the-cob
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Fresh blackberries and pineapple wedges

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