Well, you know how I get when The Boy returns from a long absence. And when he walked in tonight, he said he was kind of stuffed, because at 4 p.m. he had stopped on the road and had a big slice of pizza and some kind of egg sandwich. But The Boy being The Boy, he sat down to the dinner table at 7:30 p.m. and proceeded to clean his plate.
Here's what we had - grilled pork cutlets (very thin, just thrown on the grill for a few minutes a side and brushed with bar-b-que sauce), corn on the cob (fresh from the co-op farm), green bean salad and pasta with cherry tomatoes.
Pasta with Cherry Tomatoes
Mince four cloves of garlic. Chop up about half a cup of flat leave parsley. Heat 6 tablespoons of extra virgin olive oil, and then cook the garlic and parsley for a few minutes, until the garlic just starts to color. Meanwhile, take a pint of cherry tomatoes, and cut them in half. Add the tomatoes to the garlic/parsley mix, and cook for about five more minutes. Season with sea salt and fresh pepper.
Cook a pound of pasta - I used mini-penne - and drain. Toss with tomato/parley/garlic mixture. Season with fresh Parmesan cheese.
Green Bean Salad
Top and tail a pound of fresh green beans. Cook in boiling water for about 4 minutes, until they are crisp but not droopy. Drain and refresh with cold water, then set aside.
Chop 1/3 cup fresh cilantro leaves, set aside
Chop 1/3 cup green onions, set aside
In a large bowl whisk together the following:
2 Tablespoons rice vinegar
1 Tablespoon vegetable oil
1 large garlic clove, pressed
1 teaspoon fresh ginger