Spring Entertaining

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 through olive oil. 

• Place the burrata cheese round on a platter. Arrange the tomatoes, peaches and mozzarella balls around 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 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. I use grass-fed beef from KC local Salt Creek Farms.

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