Tonight's dinner was a grilled chicken sandwich with roasted red peppers and arugula mayo on roasted garlic bread. Next time I think I'll include bacon too. The mayo would also be great on a veggie sandwich, with grilled zucchini, eggplant, and/or red onion.
I also made some oven fries, attempting to recreate the flavors in the amazing truffle fries at Dempsey's in Lawrence, Kansas. I sprayed the fries with some truffle oil (thanks, Mom!) and then tossed them in grated Parmesan and parsley.
1/2 cup mayonnaise
1/3 cup (packed) coarsely chopped arugula leaves
1 tablespoon minced shallot
1 tablespoon chopped fresh parsley
1/2 teaspoon grated lemon peel
For dessert, we had one of my new favorite baked goods. Since it's strawberry season, I made these banana shortbread cookies to eat along with the fresh, local berries. The recipe is from Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients.