With warm weather and longer days ahead, it's the perfect time to host unforgettable gatherings in your own outdoor space. Your backyard can be the ideal setting for creating lasting memories with friends and family. From delicious grilled meals to refreshing drinks and exciting games, let your backyard be the go-to destination for summer fun and enjoyment.
Instead of traditional barbecue fare, we hope to inspire you to explore a variety of tastes with the following recipes. Delight your guests with a selection of dishes that go beyond the usual hamburgers and hot dogs, offering a diverse array of flavors that can cater to all palates.
Tomato Peach Burrata Salad
YIELD: Serves 6
INGREDIENTS
• A few big pinches of Kosher salt
• Freshly ground black pepper
• 1 teaspoon dried oregano or 2 teaspoons fresh oregano
• 1 tablespoon balsamic vinegar
• 1/4 cup extra-virgin olive oil
• 2 large heirloom tomatoes or large plum tomatoes, or cherry tomatoes. (about 2 1/2 pounds total)
• Two peaches
• 8 ounces mozzarella pearls or small balls
• 4 ounces burrata cheese
• 1/4 cup torn fresh basil leaves plus additional whole leaves for garnish
INSTRUCTIONS
• Combine salt and olive oil.
• Place the burrata cheese round on a platter. Arrange the tomatoes, peaches and mozzarella balls around the cheese.
• Drizzle with dressing from bowl. Sprinkle with more salt and pepper. Garnish with additional basil leaves and serve.
Hummus with Toppings
YIELD: Serves 6-8
INGREDIENTS
• Your favorite store-bought hummus, or make my recipe @ Lauren-Lane.com
• Topping Options:
- 1 small zucchini or a few radishes, thinly sliced
- 1 cup cherry tomatoes, quartered
- 1 handful of watercress or microgreens
- Additional topping ideas: fresh basil, crumbled feta cheese, 1/2 cup toasted pine nuts or capers
INSTRUCTIONS
• Spoon the hummus into a serving bowl. Using your spoon, make a few swirls on the top.
• In medium bowl, toss toppings together. Add a drizzle of olive oil and a pinch of salt and pepper. Toss well to combine.
• Drizzle hummus with olive oil and top with the dressed toppings. Serve with pita chips and/or veggies for dipping.
Grilled Corn Salad
YIELD: Serves 4-6
INGREDIENTS
• 2 ears corn, grilled and cut from the cob
• 1 small shallot, thinly sliced into rings
• 1/4 cup fresh feta or goat cheese, crumbled
• 3 sprigs basil, leaves removed and torn
• 1/4 cup extra virgin olive oil
• 1 tablespoon red wine vinegar
• Black pepper to taste
• Jalapeño, thinly sliced (optional)
INSTRUCTIONS
• Place corn kernels into a bowl with the rest of the ingredients and stir to combine.
• Taste, and re-season with salt, pepper, and vinegar to taste.
Steak with Chimichurri
Sauce
YIELD: Makes about 1 cup
INGREDIENTS
• 1 cup (packed) fresh Italian parsley
• 1/2 cup olive oil
• 1/3 cup red wine vinegar
• 1/4 cup (packed) fresh cilantro (optional)
• 2 garlic cloves, peeled
• 3/4 teaspoon dried crushed red pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
Steak
• 1 ½-2 pounds flank steak, or steak of choice.
PREPARATION
• Make sauce: Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
• Preheat grill to medium-high heat. Sear steak for 6-8 minutes on each side until heavily browned on the outside and slightly pink in the middle.
• Thinly slice steak across the grain and top with Chimichurri sauce.
Pitcher Vodka Lemonade
YIELD: Makes six cocktails
INGREDIENTS
• 48 ounces homemade lemonade (or store-bought)
• 12 ounces vodka
• Ice, for serving
• 1 lemon, sliced thinly
• Fresh mint for garnish
INSTRUCTIONS
• Make the lemonade or pour store-bought in a pitcher.
• Add vodka and lemon slices (can be made the day before).
• To serve: pour cocktail over ice and garnish with fresh mint.
Recipes by Lauren Lane Culinarian
For more recipes follow her at:
Blog: Lauren-Lane.com
Instagram: Lauren_Lane_Culinarian