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| Saturday, July 5, 2008 |
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Entertaining SATURDAY
Serve your guests your own GRILLED COD and GRILLED VEGETABLES. Add ORZO SALAD to the plate. Cook 8 ounces orzo according to directions; drain and cool. Cut kernels from 1 ear cooked corn-on-the-cob. Combine orzo, corn, juice and zest of 1/2 lemon, 1 tablespoon extra-virgin olive oil, 1/4 cup chopped black olives, 2 tablespoons each chopped fresh cilantro and fresh parsley, 1/4 teaspoon each salt and pepper; toss to mix. Serve with a BOSTON LETTUCE SALAD and WHOLE-WHEAT ROLLS.
Guests will feel special when you serve them BANANA CREPES for dessert. Carefully lay 1 package (8 to 10 crepes) on serving plates. Slice 3 ripe bananas into diagonals and place slices down center of each crepe. Top with banana pudding (cover bananas). Gently fold in sides of each crepe to form a "burrito." Place seam side down and add a dollop of light whipped cream. Serve chilled.
TIP: Look for crepes in the produce section.
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