summer solstice social

Summer is here and it is time to serve your guests the tastes of the season. Celebrate the longest day of the year with fresh fruit from the local farmer’s market and herbs picked right from the backyard garden. This featured appetizer and sparkling drink will make guests remember this social as the party that made the sun stand still.

Fried Polenta with Veggies

1 package of polenta, sliced
Seasonal vegetables, sliced
Zucchini, Yellow Squash, Mushrooms, Jalapeno, Corn, Red Bell Pepper, Yellow Bell Pepper, Avocado, Artichoke Hearts
1 sweet bulb onion, chopped
1 clove of garlic, chopped
1 tsp mustard
1/4 c  and 4 Tbsp Extra Virgin Olive Oil
Pinch of Salt
Pinch of Pepper

1. Preheat oven to 400°F.
2. Cook polenta over medium-high heat in medium-sized pan with 2 Tbsp. extra virgin olive oil until golden. Sprinkle with salt and pepper. Place polenta on paper towel to removed excess grease.
3. Place all desired vegetables, onion and garlic on foil-covered baking sheet. Drizzle extra virgin olive oil, salt and pepper over mixture. Bake for 15 minutes.
4. In separate bowl, combine mustard, 2 Tbsp of extra virgin olive oil, salt and pepper. Coat cooked veggies in mixture. Place vegetables on top of polenta and serve as appetizer.

Sparkling Vodka Sipper

1 part sparkling water

1 part vodka

1 part orange juice

15 oz. can of sliced peaches, undrained

Seasonal fruit, sliced

Mangoes, Blackberries

1. In a large pitcher, mix sparkling water, vodka, orange juice and undrained can of peaches.
2. Place sliced mangoes and blackberries in individual drinkware. Pour sparkling mix over fruit and serve chilled.
3. Serve with Name Skewers and enjoy!

Party Skewers

1 Package of Wooden Skewers
Craft tape

1. Cut tape in 2-inch pieces. Place top of skewer in the middle of the tape and fold the outer sides of tape together.
2. For Name Skewers: Have guests write their names on tape and place in drinking glass to avoid drink mix-ups.
3. For Party Skewers: Write appetizer name on tape or leave blank and use different prints for different appetizers.

sweetness of summer

The savory summer weather of late night dinners on the patio are just around the corner. I love having friends over for a light meal and an even sweeter dessert to catch up and enjoy time under the stars. There’s something about the thick, Texas air that makes me crave the coolness of watermelon. This featured appetizer is a great idea for a large party or small gathering. Finish the night with seasonal banana pudding and a dollop of fresh whipped cream to start your summer off on the right dish.

Watermelon with Mint & Feta

Watermelon, cubed
1/4 c Feta cheese
1/4 c Mint, chopped
2 Tbsp. Extra Virgin Olive Oil
2 Tbsp. Balsamic Vinegar
Pinch of Salt
Pinch of Pepper

1. Combine feta, mint, extra virgin olive oil, balsamic vinegar, salt and pepper.
2. Place mixture on top of watermelon squares and serve with party skewers.

Banana Pudding with Cream

1/3 c sugar

1/3 c cornstarch

3 c milk

3 c vanilla wafers

3 bananas, thinly sliced

6 eggs, separated

1 c heavy whipping cream

1 Tbsp powdered sugar

4 Tbsp butter

1 Tbsp pure vanilla extract

Pinch of Salt

Optional: Pistachios, shelled and minced

1. Preheat oven to 375°F. In a large saucepan, combine sugar, cornstarch and salt. Mix well. Add milk. Over medium heat, continue to stir until thickened and boiling. Remove custard from heat.

2. In a small bowl, whisk egg yolks, then add in 1/2 cup of hot custard until blended. Pour mixture back into saucepan of custard and cut for an additional 4 minutes. Add vanilla and butter until well blended. Refrigerate at least 4 hours before serving.

3. Using a large electric mixer, mix the heavy whipping cream and powdered sugar to form the whipped cream.

4. Spoon chilled banana pudding in individual serving bowls, top with whipped cream and vanilla wafers.

Optional: Add minced pistachios on top for nutty flavor and crunch.

serve up the spinach

As the weather begins to warm up, I love having family and friends over for dinner. Sometimes the stress of grocery shopping, decorating the table and prepping the meal can be dinner-overload. As a moving gift, my mom sent me this lasagna recipe from Martha Stewart that Trey and my neighbors absolutely loved. Paired with pesto and gruyere bruschetta as an inviting appetizer, this one-dish meal is sure to please your guests and your schedule too.

Sausage, Spinach and Lemon Lasagna

3 Tbsp. unsalted butter
1/4 c all-purpose flour
3 c whole milk
1 c finely grated Parmesan cheese (about 4 ounces)
Coarse salt and freshly ground pepper
5 c coarsely chopped spinach
1 lb. sweet Italian sausage, casings removed
1 lemon, very thinly sliced
6 no-boil lasagna noodles

1. Melt butter in a saucepan over high heat. Stir in flour; cook for 2 minutes. Whisk in milk. Bring to a boil, stirring. Reduce heat. Simmer for 1 minute. Remove from heat. Whisk in 3/4 cup cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in spinach.
2. Preheat oven to 350 degrees. Cook sausage in a skillet over high heat, breaking up pieces, until no longer pink, about 4 minutes.
3. Cover lemon slices with cold water by 3 inches in a saucepan. Bring to a boil. Reduce heat; simmer for 7 minutes. Transfer to a paper-towel-lined plate using a slotted spoon.
4. Spread 1/4 cup sauce in an 8-inch square nonreactive baking dish. Top with 2 noodles, half the sausage, and 1 cup sauce. Repeat. Top with a layer of lemons, 2 noodles, then remaining sauce and lemons. Bake, covered with parchment-lined foil, for 27 minutes.

Remove from oven. Heat broiler. Uncover lasagna; top with remaining 1/4 cup cheese. Broil until bubbling, 2 to 3 minutes.

Recipe from MarthaStewart.com.

Spring Pesto & Gruyere Bruschetta

1 Baguette
1 block of gruyere cheese, thinly sliced
1 c cherry tomatoes, sliced
1 large garlic clove
2 c fresh basil leaves
2/3 c extra-virgin olive oil
Kosher salt
Black pepper

1. Preheat oven to 375 degrees Fahrenheit.

2. Slice baguette into 1 inch slices. Place cheese slices on top of sliced bread and melt cheese in oven for 5-7 minutes.

3. In a food processor, combine basil, garlic, extra-virgin olive oil. Season with salt.

4. Once the cheese is melted, remove baguette slices from oven and spoon pesto on top. Finish with tomato slices and a pinch of salt and pepper.