Summer casual.
Today marks the unofficial last weekend of summer (cue the moans and groans). On the plus side, that’s all the more reason to live it up.
For me, a casual backyard get-together is just what I need to make the transition to fall tolerable. I also love any excuse to get all my friends together.
This menu features a ton of in-season vegetables that are readily available at the farmers market. It starts off with chunky Portobello mushroom burgers. Most recipes just feature a grilled mushroom cap with toppings, but this version is completely different. It’s more like a black bean burger with lots of chopped mushrooms, broccoli and onion.
Needless to say, it’s very filling — even for meat lovers. The slight sweetness of a pretzel bun complements the savory burger perfectly.
Burgers and fries go together like peanut butter and jelly. But instead of the typical potato fry, I wanted something unique. Enter the trendy zucchini fry. It’s made by cutting the zucchini into a fry shape, dredging it in an egg and a seasoned breadcrumb/Parmesan cheese mixture and baking in the oven.
Rest assured, you will not miss your typical deep-fried french fries. This zucchini version is completely addictive (especially when served with a homemade buttermilk ranch dipping sauce).
For another side dish, I made a chicken pasta salad from one of my oldest friends, Hillary (we’ve been friends for 19 years). For as long as I can remember, she and her grandma have made this
epic pasta salad with radishes, green pepper, mushrooms and Western dressing. The longer it sits in the fridge, the better it tastes, so leftovers are always welcome.
I’m so thankful they shared the recipe with me because it brings me back to a time when life was a lot less complicated and the only thing we had to worry about was who was hosting a sleepover on Friday.
On the flip side, one thing we weren’t eating as teenagers was Baileys ice cream. But for this gathering, it’s the perfect ending
to low-key night.
It has a custard base with half-and-half and egg yolks. The Baileys adds a richness and hint of spice that you just can’t find in store-bought ice cream. As long as you chill the ice cream base completely before adding it to your ice cream maker, this recipe is pretty foolproof. If you feel so inclined, serve it over a slice of apple pie for a truly epic dessert.