Appetizer: Indian-Spiced Cilantro Dip. I thought the flavoring of this dip was a bit off, maybe it was the Greek yogurt or the mint or a combination of both. I enjoyed it better when dipped with the naan that Kate provided, not so much with the vegetables.
Entree: Quick Barbecue Chicken. An excellent grilled chicken dish, flavorful and succulent.
Side Dishes: Corn on the Cob and Green Beans with Red Pepper and Garlic. Corn is always a perfect side dish for a summer dinner. I’ve made this green bean recipe before and was reminded to lessen the red pepper flakes. I threw in half of what it required and it still packs a punch. It’s a great recipe, just tweak it how you would like it.
Dessert: Mango-Coconut Bread Pudding. Finally, I think we’ve figured out how to make bread pudding without it being too soggy! Kim didn’t have day old bread so she toasted it instead, I wonder if that is the secret to having bread pudding that wasn’t mush. I very much enjoyed this recipe, loved the sauce that was poured over the dish.