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Summer Entertaining

From grilled steak to vodka lemonade pitchers, we share delicious recipes to start your summer off right

Transform your backyard into the ultimate summer destination, bringing together your friends and family for long leisurely afternoons and cozy evenings as you enjoy these mouth-watering summer recipes. With fresh ingredients in season we show you how to transform them into delicious dishes sure to impress. So, fire up the grill for Steak with Chimichurri Sauce, Hummus with Tasty Toppings, Tomato Peach Burrata Salad, and Pitcher Vodka Lemonade.

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. 

Hummus with Toppings

YIELD: Serves 6-8

INGREDIENTS

  • Your favorite store-bought hummus, or make my recipe at 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.

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.

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: Lauren-Lane.com, or on Instagram @Lauren_Lane_Culinarian