Creating an eating style that includes family meals with a pretty setting entices one to eat and enjoy a variety of foods. Our dinner meal including a variety of fruits and vegetables, whole grains and protein is served on a bar where my husband and I face each other and enjoy the moment. I've always enjoyed setting a pretty table, and find trying new recipes to be a creative outlet. It's Sunday, and our vegetable soup base started with beef bones from a local farm, seasoned and browned with sauteed vegetables. These were transferred to a crockpot where more vegetables were added and allowed to simmer much of the day. The soup was served with the crusty Irish Soda Bread I made Friday. The new recipe I tried today is from Cooking Light Magazine and a perfect way for me to use the rest of the fresh pineapple I'd sliced earlier in the week. I liked this recipe because it has little added sugar.
Grilled Pineapple Lemonade
(Serves 4)Heat a grill pan to medium high. Cook pineapple slices 5-6 minutes on each side, until dark char marks appear. Remove from the pan and cool.
6 ounce fresh pineapple, sliced
Mix sugar in hot water. Pour into pitcher.
4 cups hot water
3 tablespoon sugar
Place pineapple and lemon juice in a food processor and process until smooth. Pour pineapple mixture through a fine-mesh strainer into pitcher. Stir well and serve over ice.
3/4 cup fresh lemon juice