beach dinners

every year for the fourth of july the entire burch family goes to the beach for a week (minus a few dads that have to work and only get to come for part of the time). we create a schedule so that each family is responsible for dinner one of the nights. it works out great and we eat amazingly well the entire time we are there. i happen to be blessed to have a mother-in-law and three sisters-in-law who are all fabulous chefs. this year, for the first time, we also did a potluck beach brunch (i should have pete write a burch beach brunch poem in the style of dr. seuss...). it was delicious and i hope a tradition that continues.

for our night pete and i made bbq pulled pork sandwiches using this fabulous recipe, watermelon and brussel sprouts salad. as a couple of my sisters-in-law asked how we made the brussel sprouts salad, i thought i would share it. unfortunately i took absolutely no food related pictures this entire trip, so the recipe alone will have to do. also, allie was the person who turned me on to this salad, so i shall give her the full credit for its tastiness...

brussel sprouts salad

ingredients:

brussel sprouts

bacon

red onion

havarti cheese

craisins

olive oil

rice vinegar

salt & pepper

cook the brussel sprouts, tossed in some olive oil (i have even made them after the bacon and poured off most of the grease, but cooked them in a little of the leftover bacon grease...) on the stove until soft enough to pierce with a fork. let cool. add crumbled/chopped bacon, red onion, cubed havarti cheese and craisins. toss with rice vinegar and add salt and pepper to taste. we usually refrigerate it and serve cold, but either way would do.

so, i am now calling on all the burch ladies to share the fabulous recipes they shared with our family with all of you.