I have had a love affair with Summer for as long as I can remember. Maybe it’s a side effect of emerging from long winters while living in Minnesota. It has always been my favorite season, one that, as a child, was filled with activity while feeling far too short. I still recall that “first day of summer vacation” feeling, the fun I had swimming and waterskiing at our family lake cabin, roller skating on city sidewalks, riding bikes, playing softball, and gorging on “summer foods” such as fresh cherries, corn on the cob, and watermelon.
My affection for summer has not waned but perhaps some of the things I look forward to have shifted. I continue to be drawn to bright sunny days and colorful sunsets, and eagerly look forward to biting into a juicy cherry, peach, or piece of watermelon, as well as feasting on so many other summer seasonal ingredients. I enjoy walks, bike rides, gardening, visiting markets and roadside stands overflowing with just-picked produce, and creating casual, laid-back meals. This is the time to truly savor the season.
Some of my favorite summer dishes are those that require little prep to highlight the flavors such as:
brightly colored, homegrown tomato slices drizzled with olive oil, balsamic, and/or a sprinkle of sea salt
fresh corn on the cob
a protein of choice simply marinated or dry seasoned, then grilled or sauteed
a garden salad filled with whatever is fresh that day and tossed with a simple vinaigrette
fresh fruit served as is or with a drizzle of fruit balsamic
Nothing fancy, but oh so flavorful, eye-catching, satisfying, and delightful. (swoon..)
Staying true to a simplistic summer cooking approach, I’ve created a dinner party menu that capitalizes on the use of fresh summer produce while leaning toward the Mediterranean side with flavors that are light and bright.
WHY I LIKE THIS TYPE OF MENU
Fresh, seasonal produce is in abundance! Many health-supporting ingredients are easily and deliciously incorporated, which helps us to feel our best and enjoy the season.
Kabobs (or skewers) create a festive feel for a summer gathering. They are also a great way to offer a variety of options for many dietary needs and preferences.
Many of the recipes can be prepared ahead either partially or fully. Any final cooking can happen quickly right before serving. If cooking at the last minute is not your style, consider serving the grilled items cool or at room temperature.
The menu lends itself nicely to family-style or buffet-style service, keeping things casual.
Leftovers are great for subsequent lunches or dinners.
MENU and RECIPES
Use the menu as is, or pick and choose the number of recipes that best fit your needs for the size of your party or cooking club. Feel free to adjust ingredients in the recipes based on what is fresh and available in your area.
NOTE: Using an outdoor grill adds to the casual, summery feel of the gathering; however, the “grilled” items can certainly be cooked indoors using a grill pan, large skillet, or griddle.
Appetizer
Choose a flavor, and serve with whole grain crackers and fresh veggies.
Main Course
Protein of choice: Salmon, Shrimp, and/or Chicken
and
Vegetables: Bell Pepper, Mushroom, Onion, Zucchini
Dipping Sauce
Side Dishes
Seasonal Leafy Greens Salad with Balsamic Vinaigrette
Use any fresh greens of your choice such as baby kale-spinach-chard blend, or romaine, along with tomatoes, avocados, beets, red onion, pumpkin or sunflower seeds, and cheese (optional).
Baguette or Whole Grain Rolls (optional)
Dessert
Grilled Peaches with Fresh Fruit Sauce
Use cherries or fresh berries for the fruit sauce, and serve this simple dessert with ice cream, frozen yogurt, or over angel food cake slices.
BEVERAGE IDEAS
Watermelon Spritzer (non-alcoholic)
White or Rose Wine
Sauvignon Blanc
Chardonnay
Riesling (dry or medium-dry)
Pinot Gris
Alberino
Rose
Red Wine
Pinot Noir
Grenache
Beaujolais
Barbera
YOUR TURN…
What are your favorite summer dishes? Share them with our cooking community here.