What’s On the Menu: Memorial Day BBQ

We’re not entertaining today, but I still want to enjoy the holiday with a fresh and delicious summer meal worthy of this official Kickoff-To-Summer weekend. The weather is certainly feeling festive today; it’s upwards of 90 degrees here in Philly.

Because about the only meat we have left in our freezer is boneless breasts of chicken, I decided to go with our favorite grilled chicken recipe — Ina Garten’s Tequila Lime Chicken. It’s the perfect dish for having our favorite Guacamole and margaritas as a pre-dinner snack. And since I can’t enjoy guac anymore (it gives me horrible stomach aches and I have no clue why), I picked up a bag of my favorite “homemade” honey roasted peanuts from the farmer’s market.

With the chicken, I’m serving grilled corn on the cob, fresh from Georgia — our farmer’s market sometimes carries off-season produce that is usually a step or three above what you can find at the grocery store. We’re going to give this corn a try since our local corn isn’t coming in quite yet.

We’ll also have locally grown green beans that I’ll steam lightly and oven roasted asparagus. They said they just picked the asparagus this morning, and it’s the last of it so I snagged two bunches.

For dessert, I’m making a strawberry rhubarb crisp with, you guessed it, locally grown strawberries and rhubarb. And if I get ambitious, I’ll make some homemade ice cream to go with it.

What are you eating today??

And for What To Wear to a Memorial Day BBQ, check out the post I wrote this morning for All Things Chic. Since I’m not going anywhere or entertaining anyone, I’ll be wearing none of the above, but it was a fun post to write.