The Perfect Summer Dinner Party
If you’re looking for the perfect summer dinner party menu or even just some new ideas for your family that you’ll break up and make several nights, you’ve come to the right place! Last week, we threw a mermaid sprinkle shower and our friend Amanda, one of the co-hosts, whipped up an amazing, sea-inspired smorgasbord. Today, I’ve asked her to share the recipes with all of you. Bon appétit!
Watermelon sliced like a pie and topped with thinly sliced red onion, goat cheese crumbles, mint and salt and pepper.
Peach & Buratta Crostini
Toasted baguette (or pre-made crostini), buratta, sliced nectarine, basil, salt and pepper and drizzle with white balsamic vinegar.
Mixed greens, avocado, mango, red onion, radish, jicama and red cabbage with a homemade dressing. To make the dressing, place half of a jalapeño, de-seeded, 4 cloves of garlic, 1 avocado, 1/4 cup of olive oil, 2 tbsp red wine vinegar, 1 lime and salt and pepper in a food processor, pulse and toss.
Shrimp Lettuce Wraps
Toss shrimp with a little olive oil and a couple of teaspoons of Old Bay, sautee, then chill. Mix with 2lbs of shrimp, 1 cup of small diced celery and a 1/4 cup of mayo. Place in lettuce wraps and serve.
Bring 2/3 cup of pineapple juice, 1/2 cup soy sauce, 1/2 cup ketchup, 3 cloves of minced garlic and 2 tablespoons of brown sugar to a boil and simmer for 10 mins. Mince 2 tablespoons of ginger, add to mixture and put in fridge to cool. Pour cool mixture over chicken and marinate in fridge for 6-8 hours or overnight. Place chicken on soaked skewers and grill.
Coat cod with salt, pepper, cumin and olive oil and bake at 425 for 15 mins. Place on flour (or corn) tortillas, top with jicama, red cabage slaw tossed with olive oil, lime, cilantro and salt and pepper, sliced avocado and radish and drizzle with crema. For the crema, place 1 cup of greek yogurt, 1/4 teaspoon of cumin, 1/2 of a lime and a pinch of red pepper flakes, place in a Ziploc bag and cut off the corner to squeeze on to tacos.
Sauté 1 small diced onion in 2 tablespoons of butter for 2 minutes, add 1 diced red bell pepper and 1 bunch of asparagus, diced, for 2 mins, then add 5-6 ears of corn, chopped off the cob for another 5 minutes until asparagus turns bright green.
YOU MIGHT ALSO LIKE
June 29, 2017
Reflections from a Camp Mom
I met Jennifer Halper twelve years ago when we both worked at Us Weekly magazine. She was one of my […]READ MORE
June 6, 2017
Amy’s One Year Anniversary in Scottsdale
I’ve already intro’d Amy, my badass friend and former colleague, in her first guest post on a romantic rendezvous to D.C. Next […]READ MORE
April 14, 2017
The Friday Five: Easter Weekend Ideas
It’s one of my favorite weekends of the year. Not because we’re particularly religious or Easter is my preferred holiday […]READ MORE