Salad of baby spinach and baby arugula, tomatoes, cucumber, radishes, red onion, and bacon; miso-ginger vinaigrette
Cheddar scallion biscuits [Spring Mill Bread Co.] with scallion butter
Leftover shisito peppers
Leftover grilled bbq chicken breast and spaghetti
Salad of baby spinach and baby arugula, tomatoes, cucumber, radishes, red onion, and bacon, topped with sliced grilled bbq chicken breast; champagne-caper vinaigrette
Cheddar scallion biscuits with scallion butter
Green bean gratin topped with gruyere and buttered bread crumbs
The cheddar-scallion biscuits from the Barracks Row Spring Mill Bread Co. are fantastic. A friend mentioned them to me a couple of months ago, saying that they are so popular that if you go too late in the day, they'll be sold out. They make the biscuits there. The first time I bought one, the man working the register said that he's the person who makes them. I'm not sure if the opening of Bayou Bakery and availability of their biscuits has cut into sales of these or not.
I bought two biscuits on Monday, and they are so big, we only ate one between us. So, we had a repeat performance last night. I found myself with a lot of excess scallions, so making a scallion butter seemed like a good plan for an accompaniment.
The green bean gratin was based on something I saw mentioned on another message board. Based on the photo that accompanied the message, I baked these in individual round Le Creuset gratin dishes big enough to hold the whole trimmed beans. I made a small batch of béchamel for the bottoms of the dishes and laid crisp-steamed beans down in the sauce. Then I grated gruyere over the top, sprinkled with bread crumbs and dotted with butter. I put the pans in a 375 oven for a maybe 15 minutes, then turned on the broiler to finish them. Really good but probably better for cooler weather.