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Summer Menu to Die Over

Last week, my friends and I had a summer party at my house, and to say the menu was spot-on for the season, is an understatement. Collectively, we put together a menu that I will be dreaming about for months to come, and likely still try to create, well into the winter months. If you are looking for a menu your summer house guests will talk about for years to come, this is what you need to serve them.


Appetizer: Tomato Burrata Sourdough Toasts


I danced as soon as I took a bite, that is how good these toasts are. Make sure you use a quality sourdough as that really creates the best vessel for the rest of the ingredients.


Ingredients:

Sourdough Bread

Heirloom Tomatoes

Burrata

Fresh Basil

Balsamic Glaze


Directions:

  1. Slice tomatoes thinly, sprinkle with sea salt and set aside

  2. Toast up your bread so it's nice and crispy

  3. Slice the burrata ball in half and place one half over each piece of toast, spread out over the bread and sprinkle with some salt and pepper. Tear some fresh basil over the burrata.

  4. Lay the tomatoes on top, drizzle with balsamic glaze, and eat right away! Then eat another because they’re so good!


Main Course: Summer Pasta w/ Zucchini, Corn and Crème Fresh



The perfect, not too heavy pasta, that will keep you coming back for more and more. And the best part is that it comes together all in one pan, so the clean up is a breeze.


Ingredients:

Small Pasta such as shells, bow ties or any other fun shape

Chicken or Veggie Stock

Fresh Garlic

Zucchini

Lemon

Fresh Corn

Crème Fresh

Fresh Basil

Salted, Roasted Almonds

Parmesan Cheese


Directions:

  1. Prepare the gremolada for the top and set aside. Chop a handful of almonds and a bunch of basil together and set aside in a small bowl.

  2. Boil 3 ears of corn on the cob for about 5 minutes. Set aside to cool.

  3. While that is happening, place 2-3 cups chicken stock in a wide sauce pan. Let that come to a boil and add in your pasta and minced garlic. I used about 4 cloves but measure that with your heart.

  4. Keep stirring so the pasta cooks throughout and absorbs the stock. This is going to help create a luscious pasta. Once the pasta is almost aldente, add in about 1 chopped zucchini to let that cook.

  5. Once the noodles are aldente, season with salt and pepper, and add in about ¾ container crème fresh. Squeeze the juice of a lemon into the pasta and let that combine with the sauce. Add in your corn and some freshly grated parm. Taste again and season accordingly with more S&P if needed.

  6. Plate your pasta and top with that almond basil mixture, and some more grated parm.



Dessert: Blueberry Peach Crumble w/ Vanilla Ice Cream


Ingredients:

5 Fresh Peaches, washed and sliced (skin removed)

3 cups frozen blueberries

¼ cup granulated sugar

Cinnamon

Cornstarch

Flour

Brown Sugar

Cold Butter


Directions:

  1. Preheat your oven to 400 degrees.

  2. Start by making the crumble for the top. In a bowl combine about a ½ cup of flour with ½ cup cubbed cold butter, ½ cup brown sugar, salt and cinnamon. Once all the butter has been coated in the flour mixture, you know you are good to go.

  3. In a baking dish of about 9x9 size or similar, combine the fruit, granulated sugar and about 2 tablespoons of cornstarch. This will help thicken the mixture.

  4. Top with your crumble and bake for 30-35 minutes until the berries are cooked and the crumble has melted and baked into the mixture and turned a nice golden brown.

  5. Let cool for about 25 minutes and serve with some vanilla ice cream.

  6. If you want to be fancy you can top with mint!


Make sure to top it with a quality vanilla ice cream so you really elevate the dish

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