It’s raining here all this week. Dreary, kind of chilly, muggy as all getout, and rain every single day until we go to New York on THURSDAY. So freakin soon.
So, after yesterday’s slaw I was planning all kinds of fun new things to cook for summer barbecues and get-togethers, and it made me sad that I wasn’t having a random get-together TODAY.
So, I’m bringing cookout flavors to Tuesday, in an easy + healthy + fast manner. It tastes like sunshine even if you’re somewhere that is especially gray and damp this week.
First, we need barbecue chicken. This barbecue sauce is quick to make yourself, and if you don’t feel like grilling you can sear some chicken in a pan with olive oil, then brush the sauce over when you’re ready to serve. You could also BAKE the chicken with the sauce at 350F for 40 minutes or so. Heck, you could even buy a rotisserie chicken for the sauce to go over!
For side, we of course are making the slaw from yesterday.
Then I have two options for starchy sides – this dill pasta salad that is one of my absolute favorites….
…or if you’re liking the tangy thing we started with the slaw there’s this vegan potato salad that is modeled after salt and vinegar chips.
For this meal, just start the stuff that takes the longest (water for pasta, boiling the potatoes, simmering the bbq sauce), then get the rest of your meal ready while the longest-timed things work. The best part about a meal like this is that everything can be served at room temperature, so if everything doesn’t get done at the exact same time it’s no biggie.