~ Mastering the Art of Make-Ahead ~

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The easiest and most relaxing way to prepare for guests is to master the art of make-ahead! And what better way to do it than with Summer’s freshest bounty? This can be challenging with certain menu selections, but not with my new favorite summer recipes! Think English cucumbers, bright yellow peaches, succulent heirloom tomatoes, crisp fresh spinach and fresh herbs such as basil pulled into the most delicious pesto. And don’t forget sunflowers!

Try to create a scene or vignette that blends with your menu choices or theme. For this luncheon I was thinking of a small garden in Italy where I would serve bounty fresh from my garden! Start with a vision and then make it happen! Dreams are what life is made of… Here are some photos I hope will inspire you, too…

Menu for 4

Chilled Avocado & Cucumber Soup

Tomato, Peach and Burrata Salad with Balsamic Glaze and Basil

Italian Pasta Salad in a Jar topped with Poached Chicken

Drizzle of Pesto or Hot Pepper Relish

Chilled Avocado & Cucumber Soup in Soup Tureens

(adapted from recipe by Julie at The Simple Veganista)

Ingredients

1C water
2 Medium avocado
2 Large English cucumber peeled
1 Tsp Fresh dill
1 Clove garlic
1 Fresh squeezed lemon
Pinch of Sea salt (to taste as it depends on the avocado / cucumber ratio)
Pinch of Black Pepper
Tiny pinch of crushed red pepper (to taste)
Fresh Dill for garnish
Chopped Red onion for garnish
Chopped cucumber fo garnish with skin on
Zucchini Bread and Honey Butter (Optional) But delicious!

Let’s Cook!

This soup could not be easier to make!
Cut cucumber and avocado into pieces
Combine all of the ingredients in a food processor and blend until creamy (The color is beautiful!)
This is truly a S & P to taste kind of dish! (I added more salt and pepper than I usually use)
The pinch of crushed red pepper gave it a nice kick
The onions and cucumbers on top add the perfect crunch it needed
The side of zucchini bread with honey butter beautifully elevated the first course

Food Styling

Divide amongst 4 soup tureens OR in Mule cups! Either is perfect!
Top with garnish and cover
Refrigerate until serving!
Your guests will be impressed….

Tomato & Peach Caprese w/ Burrata & Balsamic

Ingredients

3 Large ripe peaches
3 Large ripe Heirloom tomatoes
Balsamic glaze
Burrata, Feta or Mozzarella cheese
Fresh basil

Let’s Cook!

Cut tomatoes into sections
Cut peaches into sections (I prefer skin on)
Arrange on a beautiful platter
Open one ball of burrata and place small mounds of it around the platter OR scatter other cheese crumbles of your choice. I also love feta!
Drizzle balsamic glaze in a decorative swirl
Top with chopped fresh basil
Garnish with basil sprig

Pasta Salad in a jar!

I’ve experimented with several recipes and this is the one that works for me. It’s a pasta salad with spinach, cherry tomatoes, black olives and dressing topped with whatever you would like. I top it with sliced poached chicken once the salad is poured from the jar, and drizzle it with pesto or hot pepper relish. YUM!

Ingredients (serves 4)

13.5 Ounces Segiano toscani organic pasta or Sfoglini Trumpet pasta
1 Cup sliced black olives
1 Cup halved cherry tomatoes
2 Cups baby spinach
2 Cooked full chicken breasts (4 halves) thickly sliced on a diagonal
(***Poach or bake or buy already cooked!)
Pesto Sauce (store bought) or Hot Pepper Relish

Italian Dressing

1/2 Cup extra virgin olive oil
1/4 Cup red wine vinegar
1 Tsp Dijon mustard
1/2 Fresh squeezed Lemon
2 Tsp Italian Herb Blend
S & P to taste
Tiny pinch Red crushed pepper (optional)

Let’s Cook!

Whisk together oil, red wine, dijon, lemon and Italian herbs.
Add S & P and pinch of crushed red pepper to taste
Divide evenly among 4 mason jars
Layer with black olives
Layer with tomatoes
Pat down gently as you go along. I use a small masher
Press handfuls of baby spinach or arugula down to completely fill jars
Cover tightly and refrigerate until serving!
Serve jar at each place setting allowing each guests to open and pour into large bowl
Suggest shaking jar to combine dressing with ingredients
Pass platter with poached or baked slice chicken topped with pesto or hot pepper relish
OR serve table side