For the main, a simple grilled chicken linguine, flavored with garlic and pesto. To be sneaky and add in flavor and veggies- sautéed asparagus, artichoke hearts and spinach were tossed in with fresh tomatoes and parsley.
Pasta is a great way to stretch your ingredients; you could add any veggies, like olives, roasted red pepper, whole garlic cloves or banana peppers.
For dessert; creme brûlée which is actually super easy to make!
Heat 2 cups heavy cream with a dash of salt. When it’s hot, mix in vanilla. In another bowl, mix 5 egg yolks and 1/2 cup super fine sugar. Slowly add small amounts of the heated cream to the eggs, tempering them. You don’t want to make scrambled eggs, you want silky smooth custard.
Then bake in a water bath at 325 for about 40 mins, until set, but still jiggly. Cool These pots of creme for a few hours in the fridge before torching super fine sugar on top. I think super fine is the best choice of sugar because it melts faster and gives you the perfect crunchy top. Garnish with some mint and berries and you’ve got a wonderful summer treat!
Recipe for creme brûlée is from https://cooking.nytimes.com/recipes/9039-vanilla-creme-brulee