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End-of-Summer Supper Menu

Step out to the patio, and savor one last alfresco supper. (Serves 8)

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Tomato Tapenade

Grilled Blue Cheese Burgers

Black Bean, Rice, and Sweet Corn Salad

Greens Tossed with Sherry-Fig Vinaigrette

Zinfandel

Snickerdoodles

Iced coffee

Make-Ahead Strategy

Up to 3 days ahead:
• Shop for groceries

Up to 2 days ahead:
• Prepare and refrigerate tapenade for Tomato Tapenade.
• Make Black Bean, Rice, and Sweet Corn Salad.
• Bake Snickerdoodles; store in an airtight container.

The night before:
• Shape patties for Grilled Blue Cheese Burgers; refrigerate.
• Prepare Sherry-Fig Vinaigrette and prep salad ingredients; refrigerate separately.

Cooking Light, September 2007

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