Getting together with friends doesn’t need to be something that’s planned for days. Keep it simple and enjoy the evening. You also want to cook easy, but delicious food with a minimum of fuss. I try to make up menus that do most of the cooking on the grill and much of the preparation in advance. That way I can spend time with my guests. Make dessert easy by serving fresh fruit. It is much more refreshing than a heavy dessert and add a little frozen yogurt, if desired.
Serve this dinner with a tray of vegetables and a creamy dip.
Pesto Flounder Packets
This recipe is easy to adapt to seasonal ingredients. When basil is not available, use a spinach or red pepper pesto. Baking in parchment during cold weather is quite successful, but use the grilling method when the weather cooperates.
- 2 tablespoons extra-virgin olive oil
- 4 (6-ounce) flounder fillets or any white fish fillets available in your area
- 1/4 cup prepared pesto
- 1/4 teaspoon salt
- Freshly ground black pepper
- Sliced tomatoes
- Lime slices
Prepare an outdoor grill.
Cut aluminum foil into 4 pieces large enough to enclose the fillets. Drizzle 1/2 tablespoon olive oil on each piece of foil. Place fish on top of the oil.
Lightly spread 1 tablespoon pesto over each fillet. Sprinkle with salt and pepper. Top with tomato and lime slices.
Seal foil packets and place on the grill. Grill 8-10 minutes or until fish are cooked.
Summer Vegetable Gratin
This casserole can be prepared in advance and cooked when the guests arrive or cooked in advance and reheated. Tastes just fine reheated.
- 1 tablespoon unsalted butter
- 1 medium onion, finely chopped
- 1 medium bell pepper, diced
- 1 medium yellow squash, diced
- 1 large garlic clove, minced
- 3 cups fresh corn kernels, divided
- 3 large eggs
- 1/2 cup whole milk
- 1 small handful of fresh parsley, washed, dried and coarsely chopped
- 3/4 cup sharp cheddar cheese, shredded
- Sea salt and freshly ground black pepper to taste
Preheat the oven to 375 degrees F. Oil a 2-quart gratin or baking dish.
Set aside 1 cup of the corn kernels.
Heat the butter in a large skillet over low heat and add the onion. Cook, stirring often, until it begins to soften, about three minutes.
Add the bell pepper, squash and a generous pinch of salt. Cook, stirring often, until the vegetables are tender, about five minutes.
Add the garlic and 2 cups corn kernels, stir together and add another generous pinch of salt and some pepper.
Stir together for a minute or two and remove the pan from the heat.
Place the remaining 1 cup corn kernels in a blender and add the eggs, milk and 1/2 teaspoon salt. Blend until smooth. Combine with the vegetables in the skillet.
Add the parsley and the cheese, and stir together. Pour into the prepared gratin dish.
Bake 35 to 40 minutes, until the top is browned and the gratin is firm to the touch. Serve hot or warm.
Add some crusty bread to this dinner and you are all set.
Zucchini Pasta with Ricotta Cheese
- 2 tablespoons extra-virgin olive oil
- 1/2 cup sweet onion, finely diced
- 1 medium zucchini, diced
- Salt and pepper
- 2 garlic cloves, minced,
- 8 oz rigatoni or other dry pasta
- 8 ounces ricotta, about 1 cup
- 1/4 teaspoon crushed red pepper
- Zest and juice of one lemon
- 1 cup grated Parmesan cheese
- 1/4 cup sliced basil leaves
Cook the pasta in boiling salted water until al dente. Reserve 1/2 cup of the pasta cooking water. Drain the pasta.
In the same pan heat the olive oil and saute the onion and garlic. Reduce the heat as necessary to keep the onions from browning.
Add zucchini, season generously with salt and pepper and continue cooking, stirring occasionally until tender, about 5 minutes.
Add the lemon zest, juice and crushed red pepper. Stir. Add the cooked pasta and the pasta cooking water. Add the grated cheese and mix thoroughly.
Turn into a serving bowl and place tablespoons of ricotta cheese on top and scatter the basil over all. Serve immediately
- 1/4 of a red onion, sliced
- 2 small tomatoes, diced
- Half a cucumber, diced
- Sliced radishes and black olives to taste
- 4 cups torn garden lettuce
- Salt and Pepper
- Italian Vinaigrette, recipe below
Combine all the ingredients in a salad bowl. Sprinkle lightly with salt and pepper. Drizzle some of the dressing over the salad and mix well. Taste and add a little more dressing, if necessary.
Yields: ¾ cup
- 1 tablespoon dried Italian mixed herbs
- 3 cloves garlic, pressed
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 3 tablespoons red wine vinegar
- 1/2 cup olive oil
Whisk the first seven ingredients together. Whisk in the olive oil, a little at a time, until it is all incorporated.
Add a Tomato Salad to complete this menu.
Grilled Italian Sausage
Grill the sausage over indirect heat and the potato packets over direct heat. Saves lots of cleaning up in the kitchen.
- 1 ½ lbs Italian Sausage
- Olive oil
Heat the grill for both direct and indirect cooking. Brush the sausage lightly with olive oil. Place the sausage on the indirect side of the grill and close the cover.
Cook for 15 minutes and turn the sausage over. Cook for 15 more minutes. Slice and serve with the potato mixture
Potatoes, Bell Peppers and Onions
- 4 medium red potatoes, cut into wedges, boiled until barely tender
- 1 medium green pepper, cut into chunks
- 1 medium onion, cut into chunks
- 1 tablespoon olive oil
- 2 garlic cloves, thinly sliced
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
In a large bowl, combine all the ingredients. Place the mixture on a piece of heavy-duty foil (about 18 inches square). Fold foil around the potato mixture and crimp the edges to seal.
Grill directly over high heat, rotating the packet several times, until the vegetables are tender, about 25 minutes
Posted by Jovina Coughlin in Basil pesto, Cheese, corn, Dinner, Fish, Healthy Italian Cooking, Italian Cuisine, onion, Pasta, peppers, potatoes, Salad, Salad Dressing, Sauces, Sausage, Vegetables, zucchini Tags: summer entertaining menus