Impromptu Dinner Party

One of my favorite parts about living in Atlanta is being so close to friends and family. Over the years, we've been able to have so many impromptu get togethers, which I actually prefer to a planned dinner - I love the much more casual, relaxed menu and atmosphere that are a result.

Last week Jill and Lindsay came over - we decided around 5 o'clock that we wanted to get together. John and I had planned on grilling out anyway, and had plenty of food. After Jill and I walked, we made Moscow Mules (which seem to be quickly replacing the greyhound as the drink of choice for my group of friends), turned up the music, and sat on the porch while we waited for John to get home and Lindsay to come over.

Moscow Mules are just a mixture of vodka, ginger beer (you can find in the international aisle at most grocery stores), and fresh lime juice. Try it! Jill also recently taught me how to make Mexican Mules - sub the vodka for tequila!

Dinner was a recipe I tore out of this month's Fitness Magazine. I changed it up based on what I had on hand; the recipe below is what I did. We all agreed that this was "so good" and wish we had piled more in each foil packet! I'll definitely be making this again when I want a veggie filled meal that still has the smoky flavor of the grill.

Polenta Stack with Black Bean and Chickpea Salad
Recipe Source: Inspired by Fitness Magazine
Serves 4


Ingredients:
1 can black beans, rinsed and drained
1/2 can chickpeas, rinsed and drained
1 pint cherry tomatoes
1/2 cup basil, chopped
1 1/2 cup feta cheese
1 tube prepared polenta, cut into slices
1 zucchini, cut into slices
1/2 bottle roasted red peppers, drained

Directions:
Heat grill (we used the Big Green Egg). Coat the inside of four 18" pieces of tin foil with cooking spray. Combine the beans, tomatoes, basil, and half of the feta in a bowl. Place 1/4 of the bean mixture in each piece of foil. Add the sliced zucchini, then polenta, then roasted red peppers, and finally the remaining feta cheese. Grill on a slow cooker grill for about 30 minutes, or on a gas grill for 10-15. Serve and enjoy!