A Lovely Summer Garden Lunch

This garden lunch was so easy to put together! Almost everything was made the day before, and simply assembled before guests arrived! Every dish on the menu paired beautifully together and the colors were so lovely! Here’s how I did it!

Firstly, I set my table with very simple white flowers in rustic jars. I wanted everything to feel somewhat casual. I was having the new neighbors over for the first time, along with a few other good friends. I didn’t want to come off as too dramatic and unapproachable, so I kept my ornate deviled eggs and fancy garnished cocktails in my pocket… for another time.

Just a little refreshing prosecco and white wine was all I needed.

I planted lavender last year in the garden, and although it takes 2 years to flower, I thought I’d take advantage of some of the gorgeous smelling greens it produced! I placed a few sprigs in the napkins, and the whole table smelled like vanilla and lavender!

For the main course, I served this exquisite cilantro lime shrimp salad with avocado and asparagus! I cooked up the shrimp, asparagus and corn the day before, sliced the veggies, and assembled everything in about 10 minutes! I covered it with cellophane and that was that!

Cilantro Lime Shrimp Salad with Avocado

It’s a beautifully plated lunch recipe that’s so easy to put together and serves a crowd! All you need is a round serving platter, a pair of tongs and 6 lucky guests!

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I mixed up this incredible pesto farro with zucchini as a side dish! I also made the whole thing the day before, poured it into Tupperware, and simply served it up in a pretty silver bowl!

Farro with Pesto and Zucchini

This pearled farro with homemade pesto, sautéd zucchini, sweet corn and shallots is a side dish that can be served with almost any meal! It’s a garden-fresh recipe that’s so easy to make, it tastes divine and easily feeds a crowd!

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One of my biggest hits is my bruschetta with seared tomatoes and burrata! I decided to use ricotta instead of burrata and left off the prosciutto roses I usually pop on the sides. Again, I didn’t want to seem tooooo fancy. I did replace the prosciutto roses with dried pansies tho. I couldn’t help myself.

Bruschetta with Burrata, Seared Tomatoes & Roasted Garlic

This delicious bruschetta recipe with fresh burrata, seared cherry tomatoes and roasted garlic is the most decadent appetizer at your Italian dinner party, the most elegant appetizer at the bridal shower or a luxurious evening snack for one! 

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For dessert, I served a few macrons with a peach and raspberry crisp! I took my recipe that serves the desserts in jars, and simply deconstructed them into 1 big crisp! Served with a little vanilla ice cream… *chef’s kiss!

Layered Peach & Raspberry Crisp

This picnic-perfect layered raspberry & peach crisp is bursting with sunny, summer, tart and sweet flavors. Who knew cardamom and peach were simply made for each other!?

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