It's August, and here in the Northeast U.S., we all know that our beautiful weekends are numbered. I don't know about you, but we're trying to squeeze in as many backyard BBQs as possible . . . evenings on the patio are precious. Soon we'll be shoveling again.
This is a menu I've made many times, always to raves from the crowd. It's virutally all do-ahead, so you can take some time with your guests instead of running around crazy before dinner.
Grilled Lemon Chicken recipe from Gourmet Magazine - FYI, I use ~3 lbs. of boneless, skinless chicken breasts and it works out well. Also note that you must marinate this chicken overnight, so plan accordingly!
Pair this with the Orzo With Tomatoes, Feta & Green Onions recipe from Bon Appetit. FYI, if you can get fresh, multicolored cherry tomatoes, they'll look really pretty in this. And a note: I am usually a hater of pasta salads, but this one has so much flavor, it's worth the chopping. Trust me - I've never had a party where this was served and people didn't request the recipe. Never!
Serve this Fig Salad With Greens & Walnuts on the side - be sure to scale up the recipe to however many servings you need - as written, it only serves 3 people.