I did a fun Q&A this weekend where we chatted about more than just launches and sizing. I really enjoy doing them with y’all from time to time. A lot of your questions were food related, so I thought I’d do an article this week that was food and summer entertaining inspired! If you’ve been following us on social for a while, you know that my family cooks all the time. Yes, I roast a chicken with all the fixin’s every Sunday, but between you and me, that’s become quite a boring anecdote. We know, it’s tried and true, but that’s not what we’re talking about today! Let’s say this is a celebration of our dinner napkin webstock dropping tomorrow:) Time to dive in!

Sesame Cucumber and Avocado Salad

This is a great addition to your menu if it’s leaning a little too heavy. On the Fourth of July, I was serving hot dogs, pasta salad and potato salad. Great, but heavy. I added in this Asian, umami forward cucumber salad and it brightened up the entire meal. Make right before you serve.

Shrimp Scampi

I absolutely love a summer Italian night. I would start with a hard piave cheese, soppressata salami and olives for aperitivo, followed by the above recipe. If you’re in a “garlic bread” family, toast some big pieces of bias cut french baguette to soak up all the yummy juices. You don’t need anything else for this delish meal.

Steak with Arugula and Parm

I included the Youtube link because the original recipe is in her cookbook. This is essentially a Caesar salad with steak. I make a little additional dressing and plate a small layer of dressing on the bottom of the platter to start, and then move forward with steak, followed by dressing, arugula, ect. Don’t put the steak on top of the salad. It’s too heavy. The fun of the recipe is the heaping salad on top.

Panzanella

We make this all summer long and I whip up the dressing in my sleep. There’s also an Italian version, which I do not prefer, so make sure it’s the Greek one. Don’t even think about leaving out the toasted croutons. They’re so good leftover the next day.

The best Muffuletta

This is the most ideal dish to pack for any beach picnic or travel day. The key is wrapping really, really tight with cling wrap and letting it sit an additional hour or so in the fridge. Don’t cut corners on any of the meats or olives. If you’re not in the mood to go to the grocery store, it’s not the right day for this recipe! It’s definitely a bit more of a “project”.

Green Goddess for Crudité

This will be served in a silver bowl at almost all of my summer cocktail hours. If you don’t feel like a seated dinner, this can really be a building block for a heavy cocktail hour. In addition to carrots, sliced heirloom tomatoes, peppers (never green) and a potato chip, I’ll add boiled fingerling potatoes, shrimp, string beans or white asparagus. Most of it can be prepped ahead of time as well. If I’m having guests over on Friday night, I’ll get up early and blanch everything ahead of time so it’s just assembly after work.

Summer Wedge

I definitely change up the dressing portion of this recipe slightly, so adjust as you need, depending on how much you like blue cheese. I’ll melt a little cheese and whip it into the dressing. Yes, sometimes, I’ll throw a little mayo in the dressing as well. I don’t need bacon in a wedge, but I will add a seven minute egg or a shrimp or two. I can live without the dill, but the chives are a non-negotiable. Same as the steak caesar, I spoon a big portion on dressing on the bottom of the plate before I start assembling the salad.

Tomato Crostini with Whipped Feta

There’s a lot of bad bruschetta, you know what I mean? This is such a better version. Definitely Sam’s favorite on the list! No notes.

Grilled Corn Salad

It’s essential you grill the corn. Husk on, husk off, all good. I don’t have access to a grill often so I grill with the husks off in a cast iron skillet. It’s so bright and delicious. The perfect compliment to a simply cooked steak with chimichurri.

Tuna Tartare

Sam prefers his more in this style on a slice of cucumber, but I like Ina’s big batch version served in a bowl with crackers. You can also sub salmon and do a salmon tartare. Please note, the food network portion size is gigantic, so I quarter the recipe. Go to the store and see if the tuna looks good before you make it. It’s not always a sure thing!

I’d love to hear if you’ve already made something on this list, or if you try it and find it to be a new staple!

xx,

MM