APPETIZER BUFFET
Keep appetizers simple and light. For most parties, two to three appetizers is plenty.
Edamame Spread, served with with cucumber slices, jicama sticks, Triskets, or other whole-grain crackers
Cubed cheeses with grapes
Grilled fruit (See Fruit Salad Twelve Ways) such as stone fruits (peaches, apricots, plums) and figs
Oven-Grilled Vegetables (See Oven-Grilled Vegetables Four Ways) on toothpicks
Spinach and Ricotta Filling stuffed into small mushrooms or peppers and baked
Simple Turkey Meatballs served with toothpicks and Marinara Sauce or Barbecue Sauce for dipping
Homemade “Sausage” served with toothpicks and roasted peppers (See Oven-Grilled Vegetables Four Ways)
For a nonalcoholic alternative: Serve sparkling water or pitchers of water with lemon, lime, or oranges slices, with cucumber and parsley, or with fresh mint leaves.
SUNDAY SUMMER BRUNCH FOR TWELVE
Vegetable and egg scramble with zucchini, chard, fresh tomatoes, and garlic
Roasted sweet and russet potatoes with fresh rosemary and olive oil
Baby spinach with shaved fennel and grilled figs (See Fruit Salad Twelve Ways) and Balsamic Vinaigrette
Greek yogurt with Homemade Granola
Summer fruit platter with melons, stone fruit, and berries, about 4 pounds total
Chocolate Ganache Without the Cake
BIRTHDAY DINNER PARTY BUFFET—ADULT
Tossed salad greens with Homemade Whole-Grain Croutons and shaved Parmesan cheese
Caprese-Style Polenta and Steak
Roasted Chicken: Whole or Pieces with Roma Tomato Basil Salsa
“Almost Risotto” Brown Rice Pilaf with Basil Pesto
Fresh fruit platter
BIRTHDAY LUNCH PARTY—KIDS #1 (KIDS LOVE TO COOK AND DIP)
Ranch Dressing with carrot and cucumber sticks
TOPPINGS:
Marinara Sauce with olives, spinach, and mozzarella cheese
Barbecue Sauce, diced pineapple tidbits, Homemade “Sausage”, and mozzarella
Marinara Sauce with mozzarella cheese and fresh basil
Sliced fresh apples with lemon juice and nut butters for dipping
Chocolate Ganache Without the Cake with sliced bananas, pineapples, and whole strawberries
Or you can have a pizza bar and lay out the different toppings. Divide the kids into groups of 3 and have them make their own pizza
BIRTHDAY LUNCH PARTY—KIDS #2 (OVEN BBQ AND FRIES)
Ranch Dressing with jicama, carrot, and celery sticks
Chicken legs (See Roasted Chicken: Whole or Pieces) with Barbecue Rub
Sweet potato wedges, tossed in olive oil and herbs, salt and pepper, and roasted (See Oven-Grilled Vegetables Four Ways)
Frozen strawberries and peaches
DINNER PARTY FOR EIGHT—CASUAL #1
Large tossed green salad with chopped jicama, tomato, carrots, and radishes with two dressings: Italian Vinaigrette Dressing and Blue Cheese Dressing or Ranch Dressing
Roasted chicken pieces (See Roasted Chicken: Whole or Pieces) heavily rubbed with Italian seasoning
Roasted bell peppers, onions, and mushrooms (See Oven-Grilled Vegetables Four Ways)
Seasonal fresh fruit platter with dried fruit and nuts
Cindy’s Super Awesome Chocolate Chip Cookies
DINNER PARTY FOR EIGHT—CASUAL #2
Tossed green salad with avocado, shaved fennel, and blood oranges, with Italian Vinagrette Dressing
Creamy Polenta with Fresh Corn
New York Cheesecake topped with greek yogurt and a large bowl of Berry Compote
Sliced melon
DINNER PARTY FOR EIGHT—CASUAL #3
Tossed field greens with roasted onions (See Oven-Grilled Vegetables Four Ways), cherry tomatoes, and Balsamic Vinaigrette
Large fresh fruit platter with grilled peaches and figs (See Fruit Salad Twelve Ways), sliced melons, fresh berries, and almonds
DINNER PARTY FOR EIGHT—FANCY
Clear broth (See Stock—A Tutorial) with Ricotta Gnocchi and a dollop of Basil Pesto
Baby romaine with shaved fennel, shaved Parmesan cheese, and Balsamic Vinaigrette
Creamy Polenta with Fresh Corn
Pan-seared chicken breast or salmon topped with Roma Tomato Basil Salsa
Four-Berry Pie with Oatmeal Crumb Topping topped with crème fraÎche
TAILGATE LUNCH #1—BBQ
Tri-tip or flat steak marinated with Basil Pesto
Grilled turkey burgers or grilled chicken breast
Vegetable cubes on skewers
“Almost Risotto” Brown Rice Pilaf made with barley and Basil Pesto
Romaine lettuce, Homemade Whole-Grain Croutons, grated Parmesan cheese, and Caesar Dressing
Chopped fresh fruit salad (See Fruit Salad Twelve Ways)
Island treasure cookies (See Variation, Oatmeal Cookies)
TAILGATE LUNCH #2
Roasted Vegetables (See Oven-Grilled Vegetables Four Ways) and grilled chicken platter
Grilled steak, sliced
Fresh fruit salad (See Fruit Salad Twelve Ways)
Cubed cheeses, Marinated Olives, and toasted nut platter
PICNIC AT A MUSIC FESTIVAL
Grilled eggplant, layered with mozzarella cheese and Roma Tomato Basil Salsa
Grilled chicken, sliced
Romaine leaves or butter lettuce for wraps
Wedges of cheddar and Brie
Sliced carrots, cucumbers, jicama, and cherry tomatoes
Sliced apples with lemon juice
Grapes
Toasted nuts
PASSOVER OR EASTER
Roasted Chicken Soup with Vegetables
Simple tossed field greens with Pickled Beets, cherry tomatoes, and Italian Vinaigrette Dressing
Seared and Roasted Leg of Lamb roasted with carrots, turnips, sweet potato, red potato, and onions
Grilled asparagus
Sliced fresh fruit
SUMMER DINNER AL FRESCO
Savory Watermelon and Feta Salad
Mixed field greens with Italian Vinaigrette Dressing or Ranch Dressing
Sliced tomatoes, red onions, mozzarella cheese, and fresh basil
Fresh fruit platter (See Fruit Salad Twelve Ways)