This was not my original plan. My original plan for the remainder of this week’s CSA was to make a vegetable pasta dish with lots of green vegetables and some ricotta, but I used the last of the ricotta making the crepes from the night before, and hadn’t planned ahead well enough.
So we fell back on an old standby for using up vegetables: making couscous. I can throw almost anything into couscous, and it takes less than 10 minutes to make. We’re big fans.
The beer can chicken recipe is absolutely to die for, it’s the best chicken in the whole entire world, and we will probably continue to eat this at least once a week for the rest of the summer. The meat comes out smoky, tender, juicy, and I can use it in all kinds of things for the rest of the week. The bones even make phenomenal smoky chicken stock, which is kind of fun (but shouldn’t be used in everything).
The cucumber salad is really close to the Indian dish raita; I finely chopped a cucumber, mixed it with some sour cream and yogurt, added a little lemon juice and some dill.
We’ve had no rain at all for over three weeks, and it’s consistently been above 90F, with several 100F days tossed in for good measure. So this was a perfect summer meal on a hot, dusty Sunday after working in the yard all day (huge thanks to Greg for making it happen while I went in to work for a while).