Tonight, I am trialing the idea of a cold supper for our change-up with Sunday meals. We've gone to the Scandinavian town near us for the day. So I've made an easy meal to be eaten cold. Here's the menu:
- Hardboiled eggs
- Sliced cheddar cheese
- Garlic toast
- Vegetable slaw (shredded watermelon rind, shredded carrots, chopped cabbage, minced onion, dressing pre-mixed but I won't pour it on until just before the meal)
- Marinated cold roasted vegetables (a mixture of zucchini, patty pan squash, green beans, yellow pepper, and onion, roasted and then chilled in a garlicky vinaigrette.
- Watermelon slices
I prepared everything yesterday morning before lunch, using what was ready for harvest in the garden and what we had in surplus in the kitchen. It's now ready and waiting for us in the fridge. The only part not completely ready to serve is the garlic toast. However, the thick slices of bread are already spread with garlic butter and are ready to pop under the broiler when we walk in the door.
A good dinner shouldn't always mean more work for mom. I can't really wave a wand and conjure up a nice meal for my family. But I can spend an hour the morning before and have a nice meal waiting for my family at the end of a fun day out.
Do you ever serve cold suppers? What would you put on a cold plate that was standing in for the entire meal? I'll be making cold suppers for most Sundays beginning in September. Do you have any suggestions to mix things up a bit?
Have a great weekend, friends!
The classic cold plate is fried chicken. :)
ReplyDeleteI have done a 3 salad plate, chicken salad, tuna salad and egg salad with a lettuce base and quartered tomatoes and some kind of bread or muffin. We also do chef salad which for us is basically a lettuce base with leftovers. I am at the end of the butter crunch lettuce in my garden and waiting for the spinach to come in.
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