Pan-Seared Beef Filets
Baby Squash Sauteed with Sage and Vidalia Onion (thanks Carol!)
Roasted Fingerling Potatoes
Roasted Baby Carrots
There's not really all that much to say about it, I guess. For roasting, it was a matter of drizzling stuff with a little olive oil and kosher salt and cracked black pepper. For the beef, I like to put my cast iron skillet on the gas grill and crank that mother up to about 550, then sear the bejeezus out of the salted and peppered beef. Doesn't take long on each side, and you get that nice caramelized exterior with a tender rare middle.
Carol Driggers brought us some delicious Vidalia onions on Sunday, so I was happy to get a chance to use them. They're just so good.
Dinner was hearty and satisfying and again, the fresh veggies just can't be beat. Supposed to get HOT this weekend, so I'm sure we'll be eating a lot lighter. Summer is rearing its ugly head for sure on Saturday. Temps are supposed to be in the upper 90s. Maybe we'll eat ice.