The menu for this evening includes a fairly standard beef brochette with some unusual accompaniments. And it’s simple as well. Grilling cubes of steak on a skewer with onions and peppers simply seasoned with salt and pepper is straightforward enough. Steaming couscous with some herbs and garlic is fast and easy because it cooks so quickly (in fact it’s the last thing you should do before being ready to eat). And roasting green beans and mushrooms in a hot oven with a drizzle of olive oil, salt, and pepper brings new life to both vegetables.

Grilled brochette of New York strip cubes with onions and red peppers served over herbed couscous
Oven-roasted green beans and mushrooms

Chocolate-peanut butter-oatmeal cookies

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