This weekend the offensive line of the DC Divas got together for an early spring BBQ. I love a get together, not only because I get to spend time with friends but also because I get to cook for others!

To start, I made a Lemon Pasta Salad (adapted from Jamie Krell).

1 TBSP olive oil
1 TBSP chopped garlic
1 cup fat free half and half
1 cup chicken broth
2 lemons (juiced and zested)
Salt and pepper to taste
1 pound pasta
1/2 cup grated Parmesan cheese
1 pint grape tomatoes, halved
1 bag of frozen peas

1.  Boil pasta according to package, drain, and set to the side

2.  In a sauce pan, cook garlic for 1-2 minutes on medium meat in olive oil.  To the garlic at chicken broth, fat free half and half, lemon juice, lemon zest, salt, and pepper.

3.  Bring sauce to a boil and then simmer for 15 minutes until the sauce thickens.  As I used fat free half and half, the sauce will remain rather thin.

4.  To the pasta add sauce and bag of frozen peas.  Mix well and allow the pasta to cool.  Once fully cooled add in parmesan cheese and tomatoes.

Lemon Pasta Salad

The next dish I made was a Roasted Potato Salad (inspired by About.com)

2 lbs red potatoes, scrubbed and cut into 1 inch pieces
1 medium onion, thinly sliced
2 Tbsp olive oil
2 Tbsp yellow mustard
1 Tsp dried rosemary
1 Tbsp chopped garlic
1/2 tsp dried thyme
2 Tbsp apple cider vinegar
1 Tbsp olive oil
1 Tbsp Dijon mustard
Salt and pepper to taste

To start, preheat the oven to 400F.

In a large bowl, mix diced potatoes and onions with 2 Tbsp olive oil, yellow mustard, rosemary, garlic, thyme, and black pepper. Mix well and then arrange potatoes on a non-stick baking sheet.  Roast the potatoes for 40 minutes or until they are tender.

Roasted Potato Salad

For the vinaigrette whisk the apple cider vinegar, olive oil, and Dijon mustard together until the dressing is smooth. Toss the roasted potatoes with the dressing, and then season with salt and pepper to taste. Serve warm or cold.

Roasted Potato Salad

The last dish I made is a FAVORITE of Neal’s a mine!!  Strawberry and Blueberry Cobbler.  You can find the whole recipe here, swapping out rhubarb for 2 cups of blueberries.

Strawberry and Blueberry Cobbler

Strawberry and Blueberry Cobbler

It was so much fun cooking for my friends and enjoying a night by the fire pit!  I’m very blessed to be a part of this football team!

What’s your favorite item to take to a picnic or BBQ?

This post is also featured on WIAW.

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Filed under: Cooking • Recipes • WIAW

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