Monday, September 21, 2009


Roasted fingerling potatoes
Grilled green bell peppers with blue cheese

Hot tea
Fresh peaches with vanilla ice cream
How weird is this? A meat, a starch, and a vegetable! It's like we're real adults! At least that's how I feel whenever we make a dinner like this :) The vision for this meal came last time we grilled green peppers, when T's request for cheese resulted in blue cheese crumbles being on the table. He is responsible for the amazing discovery of just a tiny amount of blue cheese crumbled onto hot, grilled peppers. The slightly caramelized sweetness of the pepper and the pungency of the cheese blend in an exceptional way. It's great. We wanted to make a meal with that as the focal point, so a simple meat and starch seemed best. Grilling season will be coming to a close soon, so why not take advantage, right?

Prep Notes
Difficulty: Super easy
Chopping: Potatoes (sliced), peppers (quartered)
Time: 7 minutes to prep potatoes + 45 minutes to cook, cook steak and peppers during last 12 minutes or so
Make ahead: You can roast the potatoes for 35 minutes and then toss them in for the last 10 minutes just before you eat. Do steaks last minute.

Our reaction:
"We love our grill"

The kid report:
T still loves the blue cheese and pepper combo.

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