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Summer Entertaining

with Lauren Lane Culinarian

Lauren Lane wants to introduce you to stress-free cooking and effortless entertaining by sharing many of the strategies, tips and tricks she’s discovered from her own imperfect path to cooking and entertaining.  

Lauren’s 25 years with Hallmark Cards in brand strategy and visual design inform her tablescapes, plating, and entertaining vibes. At age 50, she left the corporate world to pursue her dream of teaching others how to cook and entertain. Lauren now works with companies to help bring visibility to their brands through Influencer Marketing, recipe development and photography. Lauren also offers cooking classes and private dinners. After one visit to her blog or social media you will be inspired to follow along and share your table with family and friends. 

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.

Follow Lauren Lane Culinarian at:

Blog: Lauren-Lane.com

Instagram: Lauren_Lane_Culinarian

Facebook: Lauren Lane Culinarian

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