Every year since our first daughter was just over one year old we have had the incredible luck to return to a small, relatively undeveloped, incredibly laid back island with a group of friends and kids of friends and generally wonderful people and live in a house together for a week or more. Lots of people in the group love to cook and we always enjoy wonderful feasts. The usual suspects are Arroz con Pollo, Ropa Vieja, Pernil, Beans of all types, etc, etc.
Supplies on the island are a bit slim at times so you can need to get creative. Some things are just never available so this year I packed some herbes de provence, thyme, saffron, and curry powder to help provide some variety. For this meal I lucked out and was cooking on one of the two days that there is a roadside fresh vegetable stand.
The menu was- Garlic Grilled Chicken with Grilled Pineapple. Herb Roasted Vegetables (Eggplant, Yellow Squash, Peppers, Tomatoes and Red Onion). Saffron Rice Pilaf. Sliced Avocado with Quick Pickle of Red Onion, Fresh Tomatoes, and Arugula with a Lemon Mustard Vinaigrette. Coconut Curry Sauce.
Grilled Chicken and Pineapple
Herb Roasted Vegetables
Sliced Avocado with Quick Pickle Red Onion and Sliced Fresh Tomato
The Spread
The whole plate!
