After being literally locked up at home for months—even when it’s with your favorite people—a little fresh air goes a long way. Switching up the scenery for a few hours can create space for warm conversations, energize the connections, and move stifled energy. Our recipe for a family dinner party is simple: Select your summer dress and set the table, prepare some delicious finger food: A delicious bruschetta platter, some avocado shrimp cups, and some summer cocktail made with watermelon juice and gluten-free vodka. then put some flowers on the table light the candles, get the play cards and keep everyone from running back to their screens.
Please see the recipes down below.
Sun Dress with Lemon Patterns $79.99
Don't forget to lid some scented candles to a create party atmosphere.
Watermelon juice and vodka cocktail. If you are looking for a delicious and low calorie this is the perfect drink! Watermelon is low in calories and testes amazing! It's naturally sweet so you won't need to add any syrup. I prefere gluten free potato vodka, you'll see you won't be getting any headache the next day. Cush some ice, pour your watermelon juice and a splash of Chopin vodka and put some lemon wedges.There you have it! Perfect summer cocktail.
Bruschetta is my fave! Easy and delicious party essential.
INGREDIENTS
1 loaf of ciabatta bread
1 cup (150 g) red cherry tomatoes
1 cup (150 g) orange or yellow cherry tomatoes
¼ cup(60 ml) extra virgin olive oil
1 garlic clove, minced
2 tbsp (30 ml) fresh Italian basil, sliced into ribbons
2 tbsp (30 ml) fresh Purple Basil*, sliced into ribbons
1 tbsp (15 ml) flat leaf parsley, minced
salt and pepper to taste
INSTRUCTIONS
Slice tomatoes in half. Toss with a drizzle of olive oil, season with salt and pepper, add basils. Set aside.
In a small bowl combine olive oil, garlic, salt and pepper to taste, and fresh parsley. Slice bread into 1/2 " slices. Brush both sides of bread with the olive oil.
Heat a grill pan or BBQ to medium high heat. Grill bread on with side until nicely toasted. Top with tomato mixture and serve.
NOTES If you can't find purple basil, you can use all green basil.
SUGGESTED BAKED BRIE TOPPING COMBINATIONS:
Raspberry Jam, Dried Cherries and Almonds
Apricot Jam, Candied Ginger and Pistachios
Honey, Thyme, and Walnuts
Personally, I go with chopped pecans and sliced dried figs, but get creative and find the combinations you like best!
AVOCADO SHRIMP CUPS
Avocado cups are so easy to do! And you can fill them with all sorts of things. Just be sure they are soft and ripe since they are easier to handle and scoop out. Just split them in the middle take out the the seed and put the avocados in a separate cup and smash them with a fork. In the mean time bake the shrimps in the oven. When all is made mix the avacado and the shrimp drizzle some lemon juice, salt and pepper and garnish with dill or parsley. Super easy and delicious! Yummy!
PS: I think the easiest way to bake shrimp is in the oven. You can bake them at 375F for just a few minutes until pink and cooked through.
INGREDIENTS
FOR SALAD:
1 lb (450g) of Shrimp
drizzle of olive oil
salt and pepper to taste
FOR DRESSING:
3 tbsp (45 ml) sour cream
1 tbsp (15 ml) mayonnaise
¼ tsp (1.25 ml) lemon zest
¼ tsp (1.25 ml) fresh lemon juice
1 tbsp (15 ml) fresh dill, minced + more for garnish
1/3 cup (80 ml) tomato, diced
1/3 cup (80 ml) cucumber, diced
2 tbsp (30 ml), radish, diced
2 ripe avocados, cut into chunks, shells reserved
INSTRUCTIONS
Preheat Oven to 375F/(190C)
Place shrimp on a rimed sheet pan and drizzle with olive oil and season with salt and pepper. Bake for 7 mins until pink and cooked through. Set aside and allow to cool.
Meanwhile in a small bowl combine sour cream, mayonnaise, lemon zest and juice, fresh dill, salt and pepper to taste. Whisk to combine. Set aside.
Dice shrimp into small cubes and transfer to a large bowl. Add the diced tomatoes, cucumbers and radish.
Moments before serving, slice the avocado in half, length wise. Scoop out the avocado with a large spoon. Cut avocado into small chunks, add to the large bowl of shrimp and veggies.
Toss the dressing with the shrimp and veggies. Spoon the salad back into the Avocado Shells, place two cups filled with the salad on a plate, top with freshly cracked pepper and a fresh sprig of dill and place an editable flower on the side.
Serve as a light dinner or lunch, or it’s also great as a first course too!
NOTES To prepare ahead of time you can roast the shrimp and cut it, along with cutting the other veggies. Toss them in a bowl together and then cover and refrigerate. You can also prep the dressing as well. Store in a separate bowl, cover and refrigerate.
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