There’s nothing quite like gathering around the table with the people I love the most. Creating an environment that makes everyone feel special is one of my favorite parts of our get togethers. When I can, I like to take a little time to dress up the table just a smidge more than usual. I want it to make everyone excited to take a seat, dive into some great food, and know how glad I am that they’re here.
I’ll be entertaining my favorite people this Labor Day weekend, the unofficial end of summer. We’ll be celebrating in our favorite way with plenty of grilling, eating, corn holing, fly swatting, and sipping of cold beverages. I bet you have some version of the same plans. It’s also a time for us to pay tribute to the people who over a century ago contributed to America’s prosperity. Inspire a little patriotism on the party table by subtly weaving in some red, white, and blue touches. You don’t have to be that on theme or spend a lot of money to create an atmosphere that honors our nation’s heritage. Arrange blue hydrangeas or red roses from the grocery store in vases you already have. Tie basic white cloth napkins with red ribbon. Use the “good” plates and glasses to make things a little more special. Serve a fabulous meal. Most importantly, keep in mind these are the things that draw your guests in and show you care, but the good time and laughs will be what they remember most.
Farewell to Summer Salad
Makes 6 servings
A fresh and bright addition to a patriotic gathering, this salad celebrates the final fruits and vegetables of the season. It makes the
perfect side dish for grilled meats, fish, or even burgers.
6 cups mixed salad greens
1 ½ cups cubed watermelon
1 ½ cups sliced strawberries
1 cup blueberries
6 asparagus spears, blanched and sliced into 2-inch pieces
¾ cup crumbled goat or feta cheese
1/2 cup toasted sliced almonds
Honey Basil Vinaigrette
Toss together salad greens, fruits, and asparagus. Gently toss in goat or feta cheese and almonds. Serve with Honey Basil Vinaigrette.
Honey Basil Vinaigrette
Makes 1 cup
1 cup packed fresh basil leaves
3 tablespoons honey
¼ cup white balsamic vinegar
1 ½ tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 tablespoon finely chopped shallot
½ teaspoon salt
¼ teaspoon pepper
¼ cup extra virgin olive oil
¼ cup vegetable oil
In a blender, combine all ingredients except oils. Blend on high until nearly smooth.
Slowly pour in oils while blender is running. Blend until smooth.