We had a few people over for a post-July 4th barbeque: Assana, Dan, Chris, Tony, Janett. This chicken was excellent, and I think it would make a great chicken salad. We used both breasts and thighs. I hadn’t made the zucchini roll-ups before but we liked them a lot. Janett and Tony brought a pumpkin polenta and Chris brought curried lentils and roasted veggies in a tomato sauce – all really good.

• Grilled Zucchini & Goat Cheese Roll-Ups (Fine Cooking #51, July 2002, p. 55)
• Goat Cheese, Pesto & Sun-Dried Tomato Terrine (Fine Cooking #61, Holiday Baking 2003, p. 98c)
• Moist Mustard-Rosemary Chicken for a Crowd (Fine Cooking #65, July 2004, p. 86)
• Quinoa with Roasted Red Pepper Dressing (Whole Grains Every Day, Every Way, p. 156)
• Black Forest Trifle (Fine Cooking #69, January 2005, p. 58)

Wine:
– Loma Prieta 2000 Zinfandel (Lodi, California). Assana brought this yummy Zin to start us off for the night.
– Sextant 2004 Wheelhouse Zinfandel (California). Delicious as always.