This lovely garden lunch includes seared tomato bruschetta, cilantro lime shrimp salad with avocado and asparagus, as well as a delightful pesto farro with zucchini! A perfect menu for mid-day summer entertaining!
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!
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!
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.
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!
Lucky for me, I had little Toby to help me finish the leftovers.
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