Menus for Friends

Dinner party ideas from my kitchen

There are millions of online recipes but a surprising lack of thoughtfully crafted menus that are realistic to make in an evening if you aren’t a professional chef. This blog represents actual meals made for family and friends with honest notes on what works and what doesn’t.

Summer Menu with Heirloom Tomatoes

At the Table

An end of summer thank you to our toddler’s two delightful and loving babysitters.

On the Menu

Jasper Hill Oma cheese, La Quercia Prosciutto Americana, Cornichons, Everything Flatbread Crackers
Corn Soup garnished with Yogurt, Scallions and Cilantro adapted from To the Last Bite
Heirloom Tomato and Caramelized Onion Galette from To the Last Bite
Green Salad with Watermelon Radish, Toasted Almonds and Green Goddess Dressing
Cherries, Blueberries and Michel & Augustin cookies

In the Glass

Wine Pairing: La Fete du Rosé [Black-owned business]
Non-Alcoholic Pairing: TÖST Rosé

Notes

A perfect menu for a post-thunderstorm summer evening. With planning, this menu is easy enough for a weeknight. Starting with a simple cheese platter was low effort and (hindsight is 20/20) the corn soup and green goddess dressing can be made days ahead. I modified the galette recipe to be gluten-free by subbing Cup4Cup and caramelized the onions more quickly than directed to save. I was inspired by Anna Stockwell’s new book to wash and serve cherries and blueberries in family style bowls along side petite, store bought cookies.

Dietary Restrictions

Vegetarian: Omit the prosciutto from the cheese platter
Gluten-Free: Sub all-purpose flour for Cup4Cup

Marisa

July 17, 2022

Summer Evenings

casual, dinner, gluten-free, vegetarian

2 responses to “Summer Menu with Heirloom Tomatoes”

Bella Ben-Shach

July 17, 2022 at 8:01 pm

Pic for next time? Also, did you make your own green goddess dressing? If yes – do you have a go-to recipe? Sounds like a truly lovely summer meal!

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1. Marisa
  
  July 17, 2022 at 8:18 pm
  
  Thank you! I’ll have to work on my food photography skills, but I’ll give it a shot!
  
  I did make my own dressing using a blender (but a mini-food processor would work just as well), combining the first 5 ingredients and then slowly adding the oil while blending or whisking to emulsify:
  3/4 cup yogurt
  1/4 cup mayo
  2 tbsp capers*
  3/4 cup assorted soft herbs (parsley, basil, tarragon, chives etc.)
  Zest of 1 lemon
  2 tbsp olive oil
  
  *I prefer salt packed capers rather than brined. If you only have brined, rinse them and add salt at the end to taste.
  
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