By the time the autumnal equinox occurs, we're in a froth of activity touched off by the children's return to school and our own work schedule. On weekday afternoons, families sprint home from a busy day, freshen up, eat dinner and sprint out the door again, headed off to soccer practice at school or the book-of-the-month club discussion group at the library.
We all admit that we seem to have more tasks and activities to complete in the fall, yet not enough time to do everything on our "to-do" list.
It takes a strong-willed cook to stand firm against the headlong rush, but families can't run on empty stomachs; a good dinner will provide energy for an evening's activities. But cooking a meal can be near impossible when someone needs to hunt for Bobby's football pads and Sally needs assistance on her homework. The trick: Prepare as much of the dinner as possible ahead of time, and then rewarm and serve it quickly. Of course, it also helps to build dishes around the foods that don't require extensive preparation--chicken, tomatoes, carrots and apples--and to offer a big bowl of ice cream for dessert.
The following make-ahead meal is quick and easy to prepare and healthful enough to fuel the entire family for an evening's activities. Both the main and side dishes taste best when prepared outside on the grill.
Another benefit of this meal is that cleanup at the end of the evening, when the kids are ready for baths and bedtime, will be minimal--just a couple of dishes to be wiped. Then you can sit back and treat yourself to something else: a little relaxation at the evening's end.
THE RECIPES FOR A GRILLED AUTUMN DINNER
CARROT/RAISIN/APPLE SALAD
MAKES 4 APPETIZER SERVINGS
6 large carrots, washed, peeled and finely grated
3/4 cup mayonnaise
1 1/4 cups golden raisins
2 large apples (like McIntosh or Red Delicious), cored and cut into 1-inch pieces
2 whole lemons
2 stalks celery, washed, strings removed, and finely chopped
1/2 cup chopped walnuts
1/4 cup plain or low-fat yogurt
Combine the grated carrots, mayonnaise, and raisins in a large bowl. Set aside. Place the apple pieces in a small bowl and squeeze the juice of 2 lemons over the slices to prevent them from turning brown. Combine the apple slices with the chopped celery, walnuts and yogurt; add this mixture to the carrot-and-raisin mixture. Stir well until all ingredients are thoroughly combined. Serve. Store any leftovers up to 1 week in the refrigerator.
