Have you got any summery Sunday dinner ideas?

Use your outdoor grill. There are a lot of great recipes out there and you can improvise by using the grill. One suggestion is for a Mango Salsa Chicken paired with a rice pilaf. I like to brush the chicken with a little bit of caesar dressing before grilling it. It gives the chicken a wonderful flavor and I don't even like caesar dressing; but I will use it on my chicken before grilling. You could also make a salad of spring mix (mixed greens) with mandarin oranges, glazed almonds or glazed pecans and a fruity vinaigrette. Another suggestion is one of my own recipes. I call it Southwest Grilled Chicken. Grill chicken breasts (brushed with french or catalina dressing), while chicken is cooking; make sauce by combining 2 parts picante/salsa with 1 part honey. When the chicken is ready, place in a baking dish and pour salsa-honey mixture over it. Then top with shredded mozzarella cheese and bake in 350* oven for about 15 minutes or until cheese is melted and lightly brown. This is very good with spanish rice and mexican corn. I hope this helps you.

A summery meal might start with a nice caprese salad and consist of some pasta tossed in pesto sauce and a gelato or sorbet for dessert or you can grill some nice chicken satays brushed with a spicy peanut sauce served on a bed of arugula lightly dressed with olive oil and white wine vinegar or do a steak with simple salad. Another option is to dress up a caesar salad with some grilled chicken

I like washing and peeling a carrot. Then I shave it with the vegetable peeler. I take the long strip of carrot and curl it up into a little roll. Next I thrust it with toothpick so it keeps it's shape. I leave it in a bowl of ice water for 30 minutes. After you take out the toothpicks, BAM! Serve carrot curls fresh. Or you can saute mushrooms. I LOVE mushrooms so much! First clean and chop the mushrooms. Next butter the pan that you will be cooking the mushrooms in. Then add olive oil, soy sauce, and tarragon to the pan. Cook on low heat until the mushroom are smaller than usual and have a nutty hue. Don't pour the stuff you added to the pan out. Pour in into a bowl with a garlic clove. Let the mushrooms absorb the garlic, add to the pan and cook on low heat for 3 more minutes, and serve fresh.