In the last week before school started, the boys lamented that we hardly did anything this summer.  I think all the blog posts that precede this one might disagree.

Nonetheless, for this last week, we jammed in some swimming, tennis, multiple birthday/pool parties, Pizza Night, trying out new instruments –

Visiting with cousins

And, on the very last day, when surely no more fun could be had in the last throes of summer – Wizard World Comic Con!!!!

Meet the Nerdfoiles:

 

Ok.  Geekfest over.  What did we make for this last hurrah?

Drizzled olive oil, salt and pepper over halved cherry and grape tomatoes (from Mbork garden) and sprinkled with rosemary (from yours truly’s garden) and slow roasted them in a 275 degree oven.  Toasted slices of baguette, topped with provolone in a 350 oven and then topped with the tomatoes.

And this salad,  THIS SALAD.

This salad could be anything it wants to be if it just puts its mind to it.  Add Asian flank steak, chicken, shrimp or whatever protein you desire and it’s dinner.  Otherwise it is quite a side to grilled chicken.  It can be served room temp or cold so it would be good for a late summer block party.

Asian Noodle Salad
Adapted from The Pioneer Woman and Foodie with Family.  Serves 6 with some leftovers for lunch.

WHAT YOU NEED
For the Dressing
1 whole Lime, Juiced
8 TBSP olive oil
8 TBSP low sodium soy sauce
3 TBSP toasted sesame oil
1/3 cup brown sugar
3 TBSP chopped or minced fresh ginger
2 cloves garlic, chopped
1  Jalapeño pepper, chopped
1 large handful fresh parsley, chopped

For the Salad
1/2 package linguine, cooked al dente (seriously, don’t overcook) rinsed and cooled – -if doing ahead toss with a dash of sesame oil and refrigerate.  Both PW and FwF called for a full pound of pasta, but I thought it was a bit much for our crew.
2/3 bag of coleslaw mix (or you can chop up 1/2 a head each of Napa and purple cabbage)
1 clamshell or 10 oz bag baby spinach
1 red bell pepper thinly sliced
1 yellow bell pepper thinly sliced
4 green onions, white and light green parts, sliced
1 hothouse cucumber, thinly sliced
1 bunch parsley, roughly chopped
6 TBSP toasted sesame seeds

WHAT YOU DO
Combine all dressing ingredients in a jar and shake, shake, shake until it’s all combined.

Toss all salad ingredients except sesame seeds in a bowl and toss with dressing until fully dressed (you may not need all the dressing).  Top with sesame seeds.  You could also add some peanuts or cashews if desired.

And for dessert:

Rainbow Krispie Treats

WHAT YOU NEED
6 cups Fruity Pebbles
6 cups Rice Krispies
1/2 cup butter, plus more for pan
20 oz. mini marshmallows

WHAT YOU DO
Butter a 9×13 pan and butter a piece of parchment paper cut so there is overhang on the sides of the pan.    Melt butter over medium low heat in a large saucepan.   Once butter is melted, add marshmallows and stir until fully melted.  Add in cereal and stir until combined.   Plop it all in dish and using a butter covered spatula or the the actual wrappers from the butter, press into the pan until all flat.   Once cool, lift sides of parchment to remove and cut into uniform squares.  Use a protractor if you have to, they’ll be ruined if not uniform.  No, not really.

All in all, a really fun week to end the summer.  In between all these activities, we MAY have watched some American Ninja Warrior and played a few video games.  Someone was very tired out by all that.

Happy Back-to-School week everyone. See you on the playground.