Both on these recipes were on my Memorial Day menu yesterday. Here are my reviews and comments:
Fresh Herbed Heirloom Tomatoes and Goat Cheese Crostini This is a great summertime fresh tomato recipe. I was able to find some nice vine-ripened tomatoes at the grocery store but can't wait to make this with home-grown. The fresh herbs and lemon juice make a simple, yet flavorful dressing. I used herbed goat cheese on the crostini. A great combination.
Three-Grain Pilaf - I made this recipe exactly as written. It was the first time I had cooked with millet and only the second time I made quinoa. The flavors are very mild. You mostly taste the basmati rice and the vegetable broth. Couldn't really taste the quinoa or millet. Overall, we liked this side dish. It would be best paired with a main course that has a lot of flavor to it. I served it with the Asian BBQ Chicken from the March issue and that was a good combination.