Heirloom Tomato Panzanella

<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtn3y0HP3YC1AjBK8fCK69oBVCw2UJMAnTw5hWJpK6ufIk4Pc8Qa0rU8Nsh0Ved0j-yR7khyphenhyphentGyCoXuxJynZ9wWW6CZ7IJhiuXL9pFTtBZPps_vDXDcLJ7jVdRFO5GHXvAz7vKjbzjzgg/s1600/IMG_9952.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtn3y0HP3YC1AjBK8fCK69oBVCw2UJMAnTw5hWJpK6ufIk4Pc8Qa0rU8Nsh0Ved0j-yR7khyphenhyphentGyCoXuxJynZ9wWW6CZ7IJhiuXL9pFTtBZPps_vDXDcLJ7jVdRFO5GHXvAz7vKjbzjzgg/s640/IMG_9952.JPG" width="640" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">When produce season is in full swing, it is great to have a recipe that utilizes the vegetables that look great at the farmers markets - this was our loot from last weekend.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQhvmg7oyYYuM4k-L7W5sDxd_Yl84T92yC5L4AC4Hz9f0Ptz93hU69GWF-UqRhrBMmZC8gD1SuemCk8bJXC4NFcO2XTE9vUf5gWsONVMmXlC_DJf5HkR9oHfbGLk02Urytf_UDqnhv-Hw/s1600/IMG_9991.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQhvmg7oyYYuM4k-L7W5sDxd_Yl84T92yC5L4AC4Hz9f0Ptz93hU69GWF-UqRhrBMmZC8gD1SuemCk8bJXC4NFcO2XTE9vUf5gWsONVMmXlC_DJf5HkR9oHfbGLk02Urytf_UDqnhv-Hw/s640/IMG_9991.JPG" width="640" /></a> </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Panzanella is the perfect summer salad to serve with anything - a piece of grilled fish, chicken, steak, shrimp... burgers, kebabs, sandwiches, anything.  The homemade croutons just slightly soak in the vinaigrette.  So good.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKw9Jg7mZb4CNgd-SNjt-FJSwYMhfGmwxEDWXdeK9o7U7UyBEOWgFw_J_rejhmB3g_XRzdHAtYMyRXkbaaNeH2KIB5mpQg8LjHlzSprHbiPjkkLA10gaCCXtP-47l12B3u2ImOvo5XY6E/s1600/IMG_9976.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKw9Jg7mZb4CNgd-SNjt-FJSwYMhfGmwxEDWXdeK9o7U7UyBEOWgFw_J_rejhmB3g_XRzdHAtYMyRXkbaaNeH2KIB5mpQg8LjHlzSprHbiPjkkLA10gaCCXtP-47l12B3u2ImOvo5XY6E/s640/IMG_9976.JPG" width="640" /></a></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">When I saw all of the beautiful heirloom tomatoes at the market, I knew exactly what I wanted to do with them....</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGtIkHxOjKcVX4hSlHhjh1XvF3gCSXXhEsSoX6qPGaCJAj4SYtbpcy0YO4sc7qfFclMXJY9sgSdCThX18DHD3RxCUTmu7Ad_zlzIGFff6Iulet16FSyNvArXwo0XbOvtlfMrF-EklyfNo/s1600/IMG_9997.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGtIkHxOjKcVX4hSlHhjh1XvF3gCSXXhEsSoX6qPGaCJAj4SYtbpcy0YO4sc7qfFclMXJY9sgSdCThX18DHD3RxCUTmu7Ad_zlzIGFff6Iulet16FSyNvArXwo0XbOvtlfMrF-EklyfNo/s640/IMG_9997.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">It uses the best summer vegetables & herbs (peppers, tomatoes & basil - you can add cucumbers, too).  The best part is all you have to do is chop vegetables, stir together a dressing and make croutons - which, by the way, is much easier than you'd think! </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7MpcQ6vrha4WcjFZCqZBzgZEgCaXPSbVBiVsAmoqFxc5QuH69XxinKyMLQEEjIsSJgy0DjZVJpeFzpHp6RivNH66Yw3PU_E9gFXuDPKm2K8m4rAjoUazm51YXdMh-9KMLzuH2N3UjYS8/s1600/panzanella.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7MpcQ6vrha4WcjFZCqZBzgZEgCaXPSbVBiVsAmoqFxc5QuH69XxinKyMLQEEjIsSJgy0DjZVJpeFzpHp6RivNH66Yw3PU_E9gFXuDPKm2K8m4rAjoUazm51YXdMh-9KMLzuH2N3UjYS8/s640/panzanella.jpg" width="425" /></a>Heirloom Tomato<i><span style="font-size: large;"><br />Panzanella </span></i></div><a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F07%2Fheirloom-tomato-panzanella.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-cT5PCU1Di6g%2FUfaKBMH3l-I%2FAAAAAAAATGM%2F6uW62bbT-Wo%2Fs640%2Fpanzanella.jpg&description=Heirloom%20Tomato%20Panzanella"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br /><br />Croutons : <br /><div style="text-align: left;">3 tablespoons olive oil <br />1 small loaf of good bread (6 cups)</div><div style="text-align: left;">1/2 teaspoon of red pepper flakes<br />Sea Salt & Pepper<br /><br />Vegetables : <br />1 teaspoon kosher salt <br />1 pound of tomatoes (I used heirloom tomatoes)<br />1 yellow bell pepper<br />1/4 red onion </div><div style="text-align: left;">4 large basil leaves </div><div style="text-align: left;">3 cups of arugula<br /><br />Dressing :<br />1 teaspoon garlic <br />1/2 teaspoon Dijon<br />3 tablespoons White Wine vinegar <br />1/2 cup olive oil <br />1/2 teaspoon sea salt <br />1/4 teaspoon black pepper<br /><br />For Croutons : </div><div style="text-align: left;">Preheat oven to 350 degrees.  Cut bread into 1-inch cubes and place them on a baking sheet.  Drizzle the bread with olive oil and sprinkle with salt and pepper.  Bake for 7-10, tossing after ever couple of minutes until slightly browned.</div><div style="text-align: left;"></div><div style="text-align: left;"></div><div style="text-align: left;"><br /></div><div style="text-align: left;">For the Vegetables : <br />Cut the tomatoes, peppers and cucumbers into 1/2-inch cubes.  Cut onion into thin slices.  Add all of the vegetables to a bowl along with chopped fresh basil. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">For the Dressing : <br />Whisk together dressing ingredients with a fork.  Pour over vegetables.  Add croutons just before serving.  </div><a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F07%2Fheirloom-tomato-panzanella.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-cT5PCU1Di6g%2FUfaKBMH3l-I%2FAAAAAAAATGM%2F6uW62bbT-Wo%2Fs640%2Fpanzanella.jpg&description=Heirloom%20Tomato%20Panzanella"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a> <script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>

Heirloom Tomato Panzanella

When produce season is in full swing, it is great to have a recipe that utilizes the vegetables that look great at the farmers markets - th...

Read more »

Tomato, Watermelon & Feta Salad with a Citrus Vinaigrette

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI4sJwwwntBFOV0on75jY9SE5oi1oLyYC9BwxUxSBMgV4SgSRK1OzwWGYxvEGw65LVccdKMgCQvksqSfcRmrlkuaV_Em91igvcXSUfYLjPCZB742eWe0SM5W5zpjTJf70TRM_C4dbandk/s1600/IMG_1419.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI4sJwwwntBFOV0on75jY9SE5oi1oLyYC9BwxUxSBMgV4SgSRK1OzwWGYxvEGw65LVccdKMgCQvksqSfcRmrlkuaV_Em91igvcXSUfYLjPCZB742eWe0SM5W5zpjTJf70TRM_C4dbandk/s640/IMG_1419.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">This salad is my new obsession - I've made it almost 5 times in the last week.  It is sweet, but sharp and completely delicious.  It goes perfectly with a burger, kebabs or grilled shrimp... all of which we've had this week with this very salad!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3dFJ0cz1gkQLcCHInTGW17g38rjG7nq7CP1XUdtNh-wkGp44osJYvha7qc2D__2TpLQE7saJDn-c0YfcrCONEIXLXbhdKVCFaJs5R6_IrL731pVBkcWr1l57jfkNTpBnUBwb1t4Dbe-8/s1600/tomato-watermelon.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3dFJ0cz1gkQLcCHInTGW17g38rjG7nq7CP1XUdtNh-wkGp44osJYvha7qc2D__2TpLQE7saJDn-c0YfcrCONEIXLXbhdKVCFaJs5R6_IrL731pVBkcWr1l57jfkNTpBnUBwb1t4Dbe-8/s640/tomato-watermelon.jpg" width="425" /></a> <span style="font-size: large;">Tomato, Watermelon & Feta Salad</span><br /><i>with Citrus Dressing </i><br /><a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F06%2Ftomato-watermelon-feta-salad-with.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-CLCR9uhamaE%2FUbk1EBxya9I%2FAAAAAAAASxA%2F_M8IBAUjVYg%2Fs640%2Ftomato-watermelon.jpg&description=Tomato%2C%20Watermelon%20%26%20Feta%20Salad%20with%20a%20Citrus%20Vinaigrette"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br /><br />1/4 cup orange juice<br />1/4 cup lemon juice<br />1/4 cup minced shallots <br />1 tablespoon sugar<br />1/2 cup olive oil<br />1 teaspoon salt<br />1/2 teaspoon pepper<br />1/2 seedless watermelon, cut in 1-inch cubes<br />2 cups of tomatoes, 1-inch dice <br />4 ounces  feta cheese, 1/2-inch diced<br /><br />Whisk together the lemon juice, shallots, sugar, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. <br /><br />Place the tomatoes, watermelon and feta in a large bowl. Drizzle with enough vinaigrette to coat the lightly and toss well. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwsw81GTPCFaoX_lDCgInt_9PD3a5V8OtgBjROz5OUbOe67j_athx5wkJhaUD5aO7A8QbAhGAbgYLN0SdWYAtTyku0caQvAOaOZk2vwle0Hsa38-u7Ps5pLR-YmVSUVvGM_azJBxZCW98/s1600/IMG_1389.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwsw81GTPCFaoX_lDCgInt_9PD3a5V8OtgBjROz5OUbOe67j_athx5wkJhaUD5aO7A8QbAhGAbgYLN0SdWYAtTyku0caQvAOaOZk2vwle0Hsa38-u7Ps5pLR-YmVSUVvGM_azJBxZCW98/s640/IMG_1389.JPG" width="640" /></a><br /><br /><a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F06%2Ftomato-watermelon-feta-salad-with.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-CLCR9uhamaE%2FUbk1EBxya9I%2FAAAAAAAASxA%2F_M8IBAUjVYg%2Fs640%2Ftomato-watermelon.jpg&description=Tomato%2C%20Watermelon%20%26%20Feta%20Salad%20with%20a%20Citrus%20Vinaigrette"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGD3Lr5Eju-G01Zehav9X0ZKYIrza_wCM7ShhlJruk1792gEcYtyNYIR2vGcdFaLFsCOL7hyPwUfqoDUkLDLT6I0lUnF49VHJNGFjH2uXhbJ7kRkSkT4PVjbH0vJf_BSa9HYiBzOepYno/s1600/IMG_1402.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGD3Lr5Eju-G01Zehav9X0ZKYIrza_wCM7ShhlJruk1792gEcYtyNYIR2vGcdFaLFsCOL7hyPwUfqoDUkLDLT6I0lUnF49VHJNGFjH2uXhbJ7kRkSkT4PVjbH0vJf_BSa9HYiBzOepYno/s640/IMG_1402.jpg" width="426" /></a></div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixkxfTrjnhBhUJU1wBjtLrUZsj3aznMjZ27a4UtoeXGotr0GfWt4_3Qb1R9EqQLnPiemsxAB_ks4kTTc-lmpLIWVVOHRtEXqa2tUmOOLNGro2aiDDNhQHzdmPaK5ZMLOvbzHIbL0xaR4o/s1600/IMG_1413.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixkxfTrjnhBhUJU1wBjtLrUZsj3aznMjZ27a4UtoeXGotr0GfWt4_3Qb1R9EqQLnPiemsxAB_ks4kTTc-lmpLIWVVOHRtEXqa2tUmOOLNGro2aiDDNhQHzdmPaK5ZMLOvbzHIbL0xaR4o/s640/IMG_1413.JPG" width="640" /></a><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>

Tomato, Watermelon & Feta Salad with a Citrus Vinaigrette

This salad is my new obsession - I've made it almost 5 times in the last week.  It is sweet, but sharp and completely delicious.  It goe...

Read more »

Summer Grilling Menu : Tomato, Goat Cheese & Corn, Grilled Romaine Salad, and Grilled Pesto Shrimp

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZlABS9jr5VyFCNMDsejOzjavok4TrAf0EKtIFuA_8cWQ56sZzCPbEdIuOI4cmiOeLKCIOFuS7rWkkbUktp2V6DOjkEGuvhBfCAAU3hfg5ybzrapXfxddT2H6IJoxS8uMb6klGEwIprgo/s1600/goat-cheese-tomato.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZlABS9jr5VyFCNMDsejOzjavok4TrAf0EKtIFuA_8cWQ56sZzCPbEdIuOI4cmiOeLKCIOFuS7rWkkbUktp2V6DOjkEGuvhBfCAAU3hfg5ybzrapXfxddT2H6IJoxS8uMb6klGEwIprgo/s640/goat-cheese-tomato.jpg" width="640" /></a></div><br />Today, I had a little fun and prepared the freshest, most flavorful, non-traditional grilled menu.  We just set up our grill last week and after making one round of burgers, I was ready to dive into new ideas for the grilling.<br /><br />I started with this appetizer that is a slice of tomato topped with goat cheese and grilled.  During the grilling process, it is drizzled with a lemon garlic olive oil.  After the grill, it is topped with fresh basil and fresh sweet corn kernels.  I LOVED this... would've been great with some crusty bread.  On the grill, of course.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYsAgxbhvTvzjpqECSOg2lSKlfnfbyid8kI63GnBctOuWY4wk7PGnuGe3LbuiJ0PdrUN5Bwpn0y6Lq89aKqRmcvZnU0eb5FQi5ZiQzDjpNW7Kg8jx9w3hYk4ebK42j1InIhDdjZTLH4kM/s1600/grilled-romaine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYsAgxbhvTvzjpqECSOg2lSKlfnfbyid8kI63GnBctOuWY4wk7PGnuGe3LbuiJ0PdrUN5Bwpn0y6Lq89aKqRmcvZnU0eb5FQi5ZiQzDjpNW7Kg8jx9w3hYk4ebK42j1InIhDdjZTLH4kM/s640/grilled-romaine.jpg" width="426" /></a></div><br />I recently tried a grilled salad at one of our favorite restaurants and had to try to recreate it.  I brushed mine with an olive oil, lemon, garlic and rosemary mixture, then topped it with tons of Parmesan cheese.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvm6KDHSRfvcTYF3B97NC1GoKQlhpv5tvIo5E2NXhyphenhyphen4mU-sXuLVOeJKSUCIwgUtWNtyqfyRb91sZ9KMyUB-JKS7yrjiBiA3osDhFUz5UaE-BdvhhWa6tUnQfHhMvxYJA9hUm35Ahes6-g/s1600/pesto-shrimp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvm6KDHSRfvcTYF3B97NC1GoKQlhpv5tvIo5E2NXhyphenhyphen4mU-sXuLVOeJKSUCIwgUtWNtyqfyRb91sZ9KMyUB-JKS7yrjiBiA3osDhFUz5UaE-BdvhhWa6tUnQfHhMvxYJA9hUm35Ahes6-g/s640/pesto-shrimp.jpg" width="426" /></a></div><br />And finally, my favorite grilled dinner - herb shrimp with pasta tossed in a fresh pesto sauce.<br /><br />I'll post all of the recipes later this week!<br /><br />

Summer Grilling Menu : Tomato, Goat Cheese & Corn, Grilled Romaine Salad, and Grilled Pesto Shrimp

Today, I had a little fun and prepared the freshest, most flavorful, non-traditional grilled menu.  We just set up our grill last week and a...

Read more »

Grilled Steaks with Pineapple, Zucchini, Mushroom Kebabs

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMtcz-vTc3fenvuiq-e4AcoFWQ0BKPU31yT1YUJF-KVp4f1R3ld2HoWd-cODXXo6xCLM6Xb2Cl5Xo4yBeFoUpFv4oFHoTrArYNE2o3vjE9bK3LrI51-S-lSJkXlt0Qfgi4SeIlRNuXV4qD/s1600/IMG_7623.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMtcz-vTc3fenvuiq-e4AcoFWQ0BKPU31yT1YUJF-KVp4f1R3ld2HoWd-cODXXo6xCLM6Xb2Cl5Xo4yBeFoUpFv4oFHoTrArYNE2o3vjE9bK3LrI51-S-lSJkXlt0Qfgi4SeIlRNuXV4qD/s640/IMG_7623.JPG" width="640" /></a></div><br />The <a href="http://jennysteffens.blogspot.com/2012/06/spicy-chimichurri-sauce-for-grilled.html">Chimichuri Sauce atop our Grilled Flank Steaks</a> was a big hit at our house, which was surprising as I am one of those that do not like cilantro (supposedly) and Mike has a pronounced distaste for parsley (and cilantro, for that matter).  When my Mom was in town last week I used the leftover sauce as a marinade for our vegetable & pineapple kebabs that accompanied grilled ribeye steaks & classic baked potatoes.  The combination of the spicy, herb & lime juice sauce was amazing combined with the sweet pineapple on the grill- really special.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdQ8MAQl671Kww4fNvHICpjC76oaATlMuJ6W6G_DAGLyGZviVto6wDj14n-BVR52b19zpulIrBznJLynhhm4qmRp10ma79Df1cDWhexA55gIP3HwRF2SLP9Qhpcnq8Zl8KTkrevPrDjZcP/s1600/kebabs.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdQ8MAQl671Kww4fNvHICpjC76oaATlMuJ6W6G_DAGLyGZviVto6wDj14n-BVR52b19zpulIrBznJLynhhm4qmRp10ma79Df1cDWhexA55gIP3HwRF2SLP9Qhpcnq8Zl8KTkrevPrDjZcP/s400/kebabs.jpg" width="338" /></a></div><span style="font-size: large;">Grilled Pineapple & Vegetable Kebabs</span><br /><i>marinated in <a href="http://jennysteffens.blogspot.com/2012/06/spicy-chimichurri-sauce-for-grilled.html">Chimichurri Sauce</a></i><br /><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F06%2Fgrilled-steaks-with-pineapple-zucchini.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-FdXjd6rEp3c%2FT-iC3AvWyTI%2FAAAAAAAALC8%2FHjIG7Y4yojA%2Fs400%2Fkebabs.jpg&description=Vegetable%20%26%20Pineapple%20Kebabs%20with%20Chimichurri%20Sauce%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F06%2Fgrilled-steaks-with-pineapple-zucchini.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><br /><br />1 large zucchini, halved and sliced<br />1 pint of mushrooms<br />1 red onion, quartered<br />1/2 pineapple, 1-inch cubes<br /> <a href="http://jennysteffens.blogspot.com/2012/06/spicy-chimichurri-sauce-for-grilled.html">Chimichurri Sauce</a><br />8 bamboo skewers<br /><br />Soak the bambook skewers in water for 10 minutes or more to keep them from burning on the grill.<br /><br />Place all of the vegetables and pineapple pieces in a large bowl.  Add chimichurri sauce and toss, coating each piece.  Thread the vegetables and pineapple onto a bamboo skewers, alternating them as you go.<br /><br />Grill them for about 4 minutes on each side until they begin to cook thru and soften.  You can brush extra sauce on as you go for even more flavor.

Grilled Steaks with Pineapple, Zucchini, Mushroom Kebabs

The Chimichuri Sauce atop our Grilled Flank Steaks was a big hit at our house, which was surprising as I am one of those that do not like c...

Read more »

Grilled Vegetable Pasta with Fresh Mozzarella & Pancetta

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXIXlP_w2CUR58EbmyGAoIHNZGY1lOyPGj_kb6LALkeDfkBPTpg_saVRAt5IlKuBbz2o-6OWDy2f2yQhAmV-Yf_pVDxd7tj91ZRaeqnEbOnualoWNDS9r_G9Mam-vhEkCNFW6A1JaIW4nd/s1600/IMG_6674.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXIXlP_w2CUR58EbmyGAoIHNZGY1lOyPGj_kb6LALkeDfkBPTpg_saVRAt5IlKuBbz2o-6OWDy2f2yQhAmV-Yf_pVDxd7tj91ZRaeqnEbOnualoWNDS9r_G9Mam-vhEkCNFW6A1JaIW4nd/s640/IMG_6674.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Last week I posted about a <a href="http://jennysteffens.blogspot.com/2012/06/grilled-summer-vegetables-with-fresh.html" target="_blank">Grilled Vegetable "Bolognese" Pasta Sauce</a> that was made completely out of vegetables that I served with <a href="http://jennysteffens.blogspot.com/2012/06/grilled-summer-vegetables-with-fresh.html" target="_blank">Homemade Pappardelle</a>.  We loved it so much that I decided to make it again, but with a few new ingredients that seem to make everything even better... Fresh Mozzarella and Pancetta.  Instead of making the Homemade Pasta, I opted for rigatoni.  Now, we can't decide which version we like the best... a nice dilemma to have.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqgzk0l4R1cGFwfLMhFWoPA67nCe1nNHTriW7ZKGMZXLV4nHzuS5-o-hx5_NfD3MLI2mDaXAUPiKygPPsAeO22U2jPebizx7vn5DCiuNYd7Uduqd78r6fmQaZyO_oTYXamNYMxKMSapdYD/s1600/IMG_6670.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqgzk0l4R1cGFwfLMhFWoPA67nCe1nNHTriW7ZKGMZXLV4nHzuS5-o-hx5_NfD3MLI2mDaXAUPiKygPPsAeO22U2jPebizx7vn5DCiuNYd7Uduqd78r6fmQaZyO_oTYXamNYMxKMSapdYD/s640/IMG_6670.JPG" width="640" /></a></div><br /><span style="font-size: large;">Grilled Vegetable Pasta</span><br /><i>with Fresh Mozzarella & Pancetta</i><br /><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F06%2Fgrilled-vegetable-pasta-with-fresh.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-6N9ILotXR4I%2FT9n0C2nocXI%2FAAAAAAAAK8E%2FV-QfEme6aO0%2Fs640%2FIMG_6670.JPG&description=Grilled%20Vegetable%20Pasta%20with%20Pancetta%20%26%20Fresh%20Mozzarella%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F06%2Fgrilled-vegetable-pasta-with-fresh.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a> <br /><br />1 eggplant, sliced lengthwise<br />1 zucchini, sliced lengthwise<br />1 yellow pepper, seeded and quartered<br />3 tomatoes, thickly sliced<br />1/2 cup of olive oil<br />3 cloves of garlic, sliced<br />sea salt & pepper <br />......<br />2 tablespoons of sea salt<br />1 pound of rigatoni<br />......<br />1/4 pound of pancetta, diced <br />1/2 teaspoon of crushed red pepper flakes<br />fresh mozzarella, sliced into 1 inch pieces <br />fresh basil<br /><br />Combine 3 sliced cloves of garlic and 1/2 cup of olive oil in a small bowl.  Brush the oil on all sides of the sliced vegetables.  Reserve the remaining oil.  Sprinkle each vegetable with sea salt and cracked pepper.<br /><br />Grill the vegetables for 3-4 minutes on each side until good color has developed and the vegetables are tender.  Remove the vegetables from the grill and bring them inside, let cool.  Cut the vegetables into 1-inch pieces.  <br /><a href="http://www.blogger.com/blogger.g?blogID=1441692632380073171" name="more"></a><br /><br />Meanwhile, boil a pot of water with 2 tablespoons of sea salt for the pasta.<br /><br />In a large saute pan, cook pancetta until crispy.  Add reserved olive oil with sliced garlic cloves.  Cook for 30 seconds on medium high just until the garlic begins to bubble.  Add the crushed red pepper flakes.  Cook for 10-20 seconds longer, then add chopped vegetables and stir the mixture.  The more tender vegetables like the eggplant and tomatoes will naturally break apart to create the sauce.<br /><br />Cook the pasta in the salted, boiling water just until al dente.  Add a 1/4 cup of pasta water to the sauce to thin it slightly.  Add more, if needed.  Remove it from the water and add it directly to the sauce, toss it with the pasta.  Add fresh mozzarella and fresh basil.  Toss together.  <br /><br />

Grilled Vegetable Pasta with Fresh Mozzarella & Pancetta

Last week I posted about a Grilled Vegetable "Bolognese" Pasta Sauce that was made completely out of vegetables that I served wit...

Read more »

Lemon Basil Grilled Shrimp Skewers | Grilled Summer Appetizer

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh35VjfD2A33GrJ2ILNzQxZuXZXCtsnbx4PvBHTNU7hxI4Q7p8D8vkWsebs7I_1Y9FQGKD5pzTbwx6jBSNbdqBrCx4-l2qlzSp7QF-cxoeOG4TlJbYWbjt8czWBYPR2emKihhloVDvapknL/s1600/IMG_7234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh35VjfD2A33GrJ2ILNzQxZuXZXCtsnbx4PvBHTNU7hxI4Q7p8D8vkWsebs7I_1Y9FQGKD5pzTbwx6jBSNbdqBrCx4-l2qlzSp7QF-cxoeOG4TlJbYWbjt8czWBYPR2emKihhloVDvapknL/s640/IMG_7234.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">These Lemon Basil Grilled Shrimp Skewers were a Summer staple for me as a caterer- always one of the first things to go.  After I had served these a couple of times I had to raise the price of these on my menus because I was having to prepare so many of them to keep up with the demand of the guests... I <i>never</i> wanted to run out of <i>anything</i>.  </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">As I've mentioned before, I'm a stickler for making sure that everything on my menus goes well with each other... I find that these are much better to serve at a party than traditional shrimp cocktail because the flavors of the herbs and lemon go much better with a drink and other menu items than a strongly flavored ketchup based cocktail sauce.  They are perfect party food- flavorful, elegant, easy to prepare in advance and easy to eat.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This recipe was inspired by a Barefoot Contessa recipe - she served them as a main course with pesto pasta... also one of my favorite ways to enjoy them. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">You can find the skewers, <a href="http://everyday-occasions.myshopify.com/products/bamboo-pics-skewers">here</a>, that make these look great and perfect for a party.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOeouMLhnz9De1WJ0lCdGIq3NERCB3MfvvHPa6SrIk3sp_Iu8O1BZz1A-w1DG_SkBfrUT6bhLVdVtXqHjVpjuDkiIkQE5qJ9I9-xyDuEPAI3RK_oYF8MXHDlGukAgrfSjJX0WrrmAWOGdQ/s1600/IMG_7259.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOeouMLhnz9De1WJ0lCdGIq3NERCB3MfvvHPa6SrIk3sp_Iu8O1BZz1A-w1DG_SkBfrUT6bhLVdVtXqHjVpjuDkiIkQE5qJ9I9-xyDuEPAI3RK_oYF8MXHDlGukAgrfSjJX0WrrmAWOGdQ/s320/IMG_7259.jpg" width="213" /></a><i>Lemon Basil </i><br /><span style="font-size: large;">Grilled Shrimp Skewers</span><br /><span style="font-size: large;"><span style="font-size: small;">4 appetizer portions </span></span><br /><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F06%2Flemon-basil-grilled-shrimp-kebabs.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-584Def1rNyY%2FT84SbjXEzgI%2FAAAAAAAAKog%2FcXlsw0YWfYo%2Fs640%2FIMG_7228.jpg&description=Grilled%20Lemon%20Basil%20Shrimp%20Skewers%20-%20Summer%20Appetizer%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F06%2Flemon-basil-grilled-shrimp-kebabs.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><br />1 pound of shrimp, peeled and deveined <br />3 cloves of garlic, minced<br />2 tablespoons of fresh basil, chopped<br />2 tablespoons of fresh parsley, chopped<br />1 tablespoon of dijon mustard<br />2 lemons, juiced <br />1/4 cup of olive oil<br />2 teaspoons of sea salt<br />1 teaspoon of cracked pepper<br /><a href="http://everyday-occasions.myshopify.com/products/bamboo-pics-skewers">bamboo skewers</a> <br /><br />In a bowl, combine garlic, basil, parsley, dijon, lemon juice, olive oil, salt and pepper.  Combine well with a fork.  Add shrimp and toss.  If time allows, let the shrimp marinate for 1 hour or over night.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD8Ppkw_K_BJFzxA08I3LAZJYQFg7CISvjFkBYEWd5LdDST_YdqnamYCBZqDEIHZDs5r8IiKdHxdtP74HYooylo-n-ZGCgmxmpkMC6-Ei5JquYU7RJnAJWiO69PNIUCyxd8PaJOnsd_HPl/s1600/IMG_7092.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD8Ppkw_K_BJFzxA08I3LAZJYQFg7CISvjFkBYEWd5LdDST_YdqnamYCBZqDEIHZDs5r8IiKdHxdtP74HYooylo-n-ZGCgmxmpkMC6-Ei5JquYU7RJnAJWiO69PNIUCyxd8PaJOnsd_HPl/s640/IMG_7092.JPG" width="640" /></a> <br /><br />Soak wooden skewers in water for 1 hour.  Skewer shrimp onto the sticks.  Grill for 1 minute on each side until pink.  Serve warm, at room temperature, or refrigerate and serve cold.  If the weather isn't cooperating for the grill, they can also be prepared in the oven- just roast them at 450 degrees for 5-7 minutes.  <br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_dKmeYFV45Hwvve3b9Rzsriej1w_0Z9fOsqQG9oK62Q00LDz_rBGx8J1BHwoto3Su8l2nnVl9hCLEABsveoYmZdxrYPCdxajdJ2iq8vtzuB9a2iBUtUUutMpeeG_AgBwjwTDpOHPxrhvQ/s1600/IMG_7228.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_dKmeYFV45Hwvve3b9Rzsriej1w_0Z9fOsqQG9oK62Q00LDz_rBGx8J1BHwoto3Su8l2nnVl9hCLEABsveoYmZdxrYPCdxajdJ2iq8vtzuB9a2iBUtUUutMpeeG_AgBwjwTDpOHPxrhvQ/s640/IMG_7228.jpg" width="425" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggtE-lpE6nZQ8FtJZrFhMe6gtiVi_T9iEFPBoickEsJafpPOSM9s4mL9SR7FnQINz-4lqBDKnXtQXa-YqHGLBrVy7IXXUIcPDOevR1Svz2s7_6RcEjJGeSkXFyDrmZiJeCLwUlXv-APX8q/s1600/patio-party.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggtE-lpE6nZQ8FtJZrFhMe6gtiVi_T9iEFPBoickEsJafpPOSM9s4mL9SR7FnQINz-4lqBDKnXtQXa-YqHGLBrVy7IXXUIcPDOevR1Svz2s7_6RcEjJGeSkXFyDrmZiJeCLwUlXv-APX8q/s640/patio-party.jpg" width="640" /></a></div><br />For the complete menu and all of the recipes from my <a href="http://jennysteffens.blogspot.com/2012/06/ladies-night-cocktail-party-on-patio.html" target="_blank">Ladies Night Patio Party</a>, click here!<br /><br />Stop by <a href="http://everyday-occasions.myshopify.com/collections/baking-supplies">Everyday Occasions, The Store</a> for more of my favorite <a href="http://everyday-occasions.myshopify.com/collections/baking-supplies">entertaining essentials</a> that make entertaining easy.  

Lemon Basil Grilled Shrimp Skewers | Grilled Summer Appetizer

These Lemon Basil Grilled Shrimp Skewers were a Summer staple for me as a caterer- always one of the first things to go.  After I had served...

Read more »

Grilled Summer Vegetable "Bolognese" with Fresh Pasta

<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnHnKcdbD35XfxOadiXJoj0swC60HU8sONmNkyKMe3RVbjh49avS2Dun6mWWMnv-WQtvcOeqFv2oO8_af1luieyx2eUBA_2LtzPAriJgH9VW418DJqIEtA2tA_fZrbbW9I8q0Oa1H19VN8/s1600/IMG_6667.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnHnKcdbD35XfxOadiXJoj0swC60HU8sONmNkyKMe3RVbjh49avS2Dun6mWWMnv-WQtvcOeqFv2oO8_af1luieyx2eUBA_2LtzPAriJgH9VW418DJqIEtA2tA_fZrbbW9I8q0Oa1H19VN8/s640/IMG_6667.JPG" width="640" /></a></div><br />This recipe was inspired by a recent edition of Everyday Food magazine.  Sarah Carey called it a Summer Ratatouille pasta.  It has Eggplant, Tomatos, Peppers and Zucchini- all grilled.  The grilled tomatoes and eggplant broke apart and coated the pasta creating an amazingly fresh and very flavorful sauce... Mike and I were both shocked how delicious this was.  The texture and taste was almost like a meaty bolognese sauce- but it is all vegetable.  Really amazing.  This is going to be my 'go-to' pasta for the summer when I'm at the market drooling over all of the beautiful produce- I'll know exactly what I'm going to be making for dinner.  Oh, and if you want to go crazy with this, toss in some fresh mozzarella at the end and sprinkle on some crispy pancetta... makes it really over the top.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicSWIK1R0dsAiOOajsz21eI0EanZjekKehBZW0s-MoME453lpve3Uah0NwKWRWpVdj-fcabmBlKmDBLw1fAMLS6lfD14uTKiFlrvnE5_jBHY_aPS14citzWIHyii8n5dbf8RfqdurWhgiW/s1600/rat-pasta.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicSWIK1R0dsAiOOajsz21eI0EanZjekKehBZW0s-MoME453lpve3Uah0NwKWRWpVdj-fcabmBlKmDBLw1fAMLS6lfD14uTKiFlrvnE5_jBHY_aPS14citzWIHyii8n5dbf8RfqdurWhgiW/s640/rat-pasta.jpg" width="426" /></a></div>my version of...<span style="font-size: large;"> <span style="font-size: small;"> </span></span><br /><span style="font-size: large;"><span style="font-size: small;">Grilled Summer Ratatouille</span></span><br /><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;">Vegetable</span> </span>"Bolognese" </span><br /><i>with fresh pasta</i><br /><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F06%2Fgrilled-summer-vegetables-with-fresh.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-s7KlQXu5XJg%2FT8zqZ5JnM2I%2FAAAAAAAAKkE%2FbUAIHHb7sAM%2Fs640%2Frat-pasta.jpg&description=Summer%20Grilled%20Vegetable%20%22Bolognese%22%20with%20Fresh%20Pasta%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F06%2Fgrilled-summer-vegetables-with-fresh.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><br /><br />1 eggplant, sliced lengthwise<br />1 zucchini, sliced lengthwise<br />1 yellow pepper, seeded and quartered<br />3 tomatoes, thickly sliced<br />1/2 cup of olive oil<br />3 cloves of garlic, sliced<br />sea salt & pepper <br />......<br />2 tablespoons of sea salt<br />1 pound of pappardelle pasta (<a href="http://jennysteffens.blogspot.com/2010/12/recipes-homemade-pasta-rustic-pasta.html" target="_blank">homemade recipe here</a>, or store-bought) <br />......<br />1/2 teaspoon of crushed red pepper flakes<br /><br />fresh basil<br />fresh cherry tomatoes, halved<br /><br />Combine 3 sliced cloves of garlic and 1/2 cup of olive oil in a small bowl.  Brush the oil on all sides of the sliced vegetables.  Reserve the remaining oil.  Sprinkle each vegetable with sea salt and cracked pepper.<br /><br />Grill the vegetables for 3-4 minutes on each side until good color has developed and the vegetables are tender.  Remove the vegetables from the grill and bring them inside, let cool.  Cut the vegetables into 1-inch pieces.  <br /><a name="more"></a><br /><br /><br />Meanwhile, boil a pot of water with 2 tablespoons of sea salt for the pasta.<br /><br />In a large saute pan, add reserved olive oil with sliced garlic cloves.  Cook for 30 seconds on medium high just until the garlic begins to bubble.  Add the crushed red pepper flakes.  Cook for 10-20 seconds longer, then add chopped vegetables and stir the mixture.  The more tender vegetables like the eggplant and tomatoes will naturally break apart to create the sauce.<br /><br />Cook the pasta in the salted, boiling water just until al dente.  Add a 1/4 cup of pasta water to the sauce to thin it slightly.  Add more, if needed.  Remove it from the water and add it directly to the sauce, toss it with the pasta.  Add fresh cherry tomato halves and fresh basil at the end or as a garnish. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIHZq4rKXP4HEvwAUGco7lAQYjx0Bqg6dzLv4TbXT73Y-2rKqXEki4H5agkwJpKmqKw71_ko7TrLWofFFzItREfepVgqRRS2gUq-3qHzX2DJPIduv088_A1MAj3OVD_XBJnPFpfwLkWeE0/s1600/IMG_6552.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIHZq4rKXP4HEvwAUGco7lAQYjx0Bqg6dzLv4TbXT73Y-2rKqXEki4H5agkwJpKmqKw71_ko7TrLWofFFzItREfepVgqRRS2gUq-3qHzX2DJPIduv088_A1MAj3OVD_XBJnPFpfwLkWeE0/s640/IMG_6552.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqry8GAzWbUmIOwfJ9q8tbTlfpzkZ7YijXoegd9r0GKaxtMIQDV7Mv_dn_n1Xgp18VdiipBA19VdAFMLX17ZkMhVGyaqKCYmZR1EHTKy6sNpHxrKozwc4ATETOlKiKPUNSF98eKYxXTpW_/s1600/IMG_6553.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqry8GAzWbUmIOwfJ9q8tbTlfpzkZ7YijXoegd9r0GKaxtMIQDV7Mv_dn_n1Xgp18VdiipBA19VdAFMLX17ZkMhVGyaqKCYmZR1EHTKy6sNpHxrKozwc4ATETOlKiKPUNSF98eKYxXTpW_/s640/IMG_6553.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9BzSMZ7acquj4lsicSYIiDHOTg150iQYEMX9VWWpuN4zJze-VA5goDRDRRxWv-LizPuTLJPcwWj74n-Ydv2P1D2bwjxqDfxaegcJatQ44QpLJwnT5Uh49q3AF85jKBrjLoTQA-f5BRfL-/s1600/IMG_6297.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9BzSMZ7acquj4lsicSYIiDHOTg150iQYEMX9VWWpuN4zJze-VA5goDRDRRxWv-LizPuTLJPcwWj74n-Ydv2P1D2bwjxqDfxaegcJatQ44QpLJwnT5Uh49q3AF85jKBrjLoTQA-f5BRfL-/s640/IMG_6297.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">These Grilled Summer Appetizers would perfect starters for this pasta.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://jennysteffens.blogspot.com/2012/05/grilled-prosciutto-fresh-mozzarella.html" target="_blank">Grilled Garlic Toasts topped with Prosciutto & Fresh Mozzarella</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://jennysteffens.blogspot.com/2012/05/grilled-artichokes-with-lemon-garlic.html" target="_blank">Grilled Artichokes with a Lemon Caper Dipping Sauce</a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiALibxysWBpYY2zEheA5AKs8gNLzf1Wudut9fbUU_4TC_xWfGw2ZFeH9-wP_54LkpwToZ6ylvJLsaJqmZ865GNXWwWa1KxzqwAIqKGrs2SoGYYZfqwTse1zuiiMQAh-jiiVA5zuRxuQhxL/s1600/tom-square.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="628" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiALibxysWBpYY2zEheA5AKs8gNLzf1Wudut9fbUU_4TC_xWfGw2ZFeH9-wP_54LkpwToZ6ylvJLsaJqmZ865GNXWwWa1KxzqwAIqKGrs2SoGYYZfqwTse1zuiiMQAh-jiiVA5zuRxuQhxL/s640/tom-square.jpg" width="640" /></a></div><br />For more recipes from my <a href="http://jennysteffens.blogspot.com/2012/06/celebrating-tomato-season-tomato.html" target="_blank">Heirloom Tomatoes Tasting Dinner Party, click here</a>!<br /> <a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F06%2Fgrilled-summer-vegetables-with-fresh.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-s7KlQXu5XJg%2FT8zqZ5JnM2I%2FAAAAAAAAKkE%2FbUAIHHb7sAM%2Fs640%2Frat-pasta.jpg&description=Summer%20Grilled%20Vegetable%20%22Bolognese%22%20with%20Fresh%20Pasta%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F06%2Fgrilled-summer-vegetables-with-fresh.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>

Grilled Summer Vegetable "Bolognese" with Fresh Pasta

This recipe was inspired by a recent edition of Everyday Food magazine.  Sarah Carey called it a Summer Ratatouille pasta.  It has Eggplan...

Read more »

Tomato, Zucchini and Olive Bruschetta | Fresh Summer Party Food

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9NXMILCyyD7LbdnEUqvEDySben9z7VqD1u1r4Rh811ATEWR3VX-6vApvSH44rpl0ZLs62Q2Wbi0YNclFMeOUBqw7wRJSACaXpgmlHmOHiDComRjGMMOZqSs-69jAEowcpu3HkvKJU91xq/s1600/IMG_6047.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9NXMILCyyD7LbdnEUqvEDySben9z7VqD1u1r4Rh811ATEWR3VX-6vApvSH44rpl0ZLs62Q2Wbi0YNclFMeOUBqw7wRJSACaXpgmlHmOHiDComRjGMMOZqSs-69jAEowcpu3HkvKJU91xq/s640/IMG_6047.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I love good party food.  I really do think there is an art to designing a menu for a party.   It should be fresh, really flavorful, not too complicated and look bountiful - no one likes to go to a party where they feel like the food is rationed out or they have to wonder what it is they're eating!   When I was catering, I was able to observe what people when crazy for, then I would think about why...  </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Here are my rules for great party food : </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">- Goes great with a cocktail, beer or glass of wine</div><div class="separator" style="clear: both; text-align: left;">- Easy to eat with one hand</div><div class="separator" style="clear: both; text-align: left;">- Easy to eat in a couple of bits</div><div class="separator" style="clear: both; text-align: left;">- Good hot, cold and/or at room temperature</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">These bruschetta fit the bill- in fact, most all bruschetta fit the bill.  I really like this combination of tomatoes, zucchini and olives - it feels very summery to me.  Another reason this is great party food?  Budget friendly.  The zucchini is a budget friendly way to stretch the more expensive tomatoes and olives.  Zucchini typically takes on the flavors you add to it, so the garlic and seasoning will make it taste very flavorful, not to mention the great green color it adds.  Don't feel like you have to splurge on heirloom tomatoes for this recipe- the seasoning and the other ingredients provide plenty of color.  Save your splurge for something else.  </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGw-zVsagNjnAp7RyTWYMOA_Zi0ND3om1E1Ny4YsC81X88_99__DEznn1fjDflZx7gg0zBbXby_Zna48Dqy6fRPzrv2wwUf5n3tx61gSwpt2aCRLrIrmop40gEhzYAMlHGNaMy0vBwmj8y/s1600/bruschetta.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGw-zVsagNjnAp7RyTWYMOA_Zi0ND3om1E1Ny4YsC81X88_99__DEznn1fjDflZx7gg0zBbXby_Zna48Dqy6fRPzrv2wwUf5n3tx61gSwpt2aCRLrIrmop40gEhzYAMlHGNaMy0vBwmj8y/s1600/bruschetta.jpg" /></a></div><br /><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F05%2Fgrilled-artichokes-with-lemon-garlic.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-f6ID_MdD1Mw%2FT7p_YqfcM1I%2FAAAAAAAAKTw%2FFBhHJDW0QV4%2Fs1600%2Fbruschetta.jpg&description=Grilled%20Artichokes%20with%20Lemon%20Caper%20Garlic%20Aioli%20%7C%20Easy%20Summer%20Entertaining%20Recipes%20from%20Jenny%20Steffens%20%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F05%2Fgrilled-artichokes-with-lemon-garlic.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGw-zVsagNjnAp7RyTWYMOA_Zi0ND3om1E1Ny4YsC81X88_99__DEznn1fjDflZx7gg0zBbXby_Zna48Dqy6fRPzrv2wwUf5n3tx61gSwpt2aCRLrIrmop40gEhzYAMlHGNaMy0vBwmj8y/s1600/bruschetta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibnYCGfa_hMbMotzyW903sZWrVym7R-QwMhz4BMDUXlV3q5KCPEMyETnW8-kGJTLHnzw6HopVXKnj0GFJAZCfPfG-gRFsQyCFrwai0lvcBXXYGMU0DPNfKpssYBi2O-VPwmiVmglb1g5ay/s1600/IMG_6084.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibnYCGfa_hMbMotzyW903sZWrVym7R-QwMhz4BMDUXlV3q5KCPEMyETnW8-kGJTLHnzw6HopVXKnj0GFJAZCfPfG-gRFsQyCFrwai0lvcBXXYGMU0DPNfKpssYBi2O-VPwmiVmglb1g5ay/s640/IMG_6084.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeQZKcvYspPaeR6-6SuhxxLF6s66KKxxN359igNSoF8cM7t5HUdHl7o7UWZ0EvVWk5r16TxtQl41VYw7kK0ujVU9eeKbgliW1rn_dzGEQhDokA3jlQsBZmRdfOuVI0CbgYNNs4Rqz4lpRm/s1600/IMG_6088.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeQZKcvYspPaeR6-6SuhxxLF6s66KKxxN359igNSoF8cM7t5HUdHl7o7UWZ0EvVWk5r16TxtQl41VYw7kK0ujVU9eeKbgliW1rn_dzGEQhDokA3jlQsBZmRdfOuVI0CbgYNNs4Rqz4lpRm/s400/IMG_6088.jpg" width="266" /></a><br /><span style="font-size: large;">Tomato, Zucchini & Olive Bruschetta</span><br /><i>perfectly fresh party food for summer</i><br /><br /><i>serves 8 people for appetizers </i><br /><br />1 zucchini, diced<br />2 tablespoons of olive oil <br />1 small pinch of red pepper flakes<br />1 clove of garlic, minced <br />1 teaspoon of sea salt<br />1/2 teaspoon of cracked pepper <br />..........<br />3 cups of diced tomatoes<br />1/2 cup of kalamata olives<br />2 tablespoons of olive oil<br />1 teaspoon of sea salt<br />1/2 teaspoon of cracked pepper<br />..........<br />1 large baguette, sliced into 24 slices <br />2 tablespoons of olive oil<br />1 clove of garlic  <br /><br />Heat oven to 425 degrees.  Place diced zucchini on a baking sheet and toss it in 2 tablespoons of olive oil, 1 small pinch of red pepper flakes, minced garlic clove, 1 teaspoon of sea salt and cracked pepper.  Roast it in the oven for 10 minutes until the zucchini begins to brown on the tips.  Remove from the oven and let cool.<br /><br />Meanwhile, dice tomatoes and olives and place them in a medium bowl.  Dress the tomatoes and olives with  olive oil, salt & pepper.  Add the zucchini and toss.  Refrigerate until you're ready to use- I like to serve this cold, but it is great at room temperature, too. <br /><br />Prepare the bread by slicing it into thin slices.  Toast bread just before serving.  You can do it under the broiler in your oven, or on the grill.  Brush the bread with olive oil on both sides.  If broiling, place them on a sheet and place them under the broiler for 1-2 minutes on each side.  Be careful not to burn!  If grilling, also grill the bread on each side for 1-2 minutes.  When you remove them from the grill or oven, let them cool slightly, then rub the raw clove of garlic on each piece.<br /><br />Serve with the tomato mix and parmesan cheese on the side to be assemble by the guests, so the bread does not get soggy.  If you would like to serve them pre-assembled, I recommend assembling, then serving them immediately from a passed tray. <br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU7EjwgmGc5d7pji62VtSLEMRjhNjoFONl9ghAJNpHr3UP8MfdhNOp1LnpG-ALSvxnnA3sQvtDzwyy6iuLwLs4rpiMknXYfBLzAPhUeMV_Kz5p-1Q8k6a1XRX-tIhXU5pntTwoV_6pB9M8/s1600/IMG_6028.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU7EjwgmGc5d7pji62VtSLEMRjhNjoFONl9ghAJNpHr3UP8MfdhNOp1LnpG-ALSvxnnA3sQvtDzwyy6iuLwLs4rpiMknXYfBLzAPhUeMV_Kz5p-1Q8k6a1XRX-tIhXU5pntTwoV_6pB9M8/s640/IMG_6028.jpg" width="550" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Piled high.  Don't you like the napkin?  I made it myself! </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimxeici9EH9WZBEmAXX0pvSfBuOyeulk4quTSoKpQOcyMUVJnuThPoZpG1WnFbBYYKFIiL8b_BYWiXnJNPocK3aLwXZV0laODFhsgiyW-xwhTZhOmA7WdAM1fIHq2-DmVOTK35Ra5imC_Q/s1600/IMG_6040.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimxeici9EH9WZBEmAXX0pvSfBuOyeulk4quTSoKpQOcyMUVJnuThPoZpG1WnFbBYYKFIiL8b_BYWiXnJNPocK3aLwXZV0laODFhsgiyW-xwhTZhOmA7WdAM1fIHq2-DmVOTK35Ra5imC_Q/s640/IMG_6040.jpg" width="426" /></a></div><br />I gobbled up these three right after shooting... I would plan for 3 per person.  At least.<br /><br /><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F05%2Fgrilled-artichokes-with-lemon-garlic.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-f6ID_MdD1Mw%2FT7p_YqfcM1I%2FAAAAAAAAKTw%2FFBhHJDW0QV4%2Fs1600%2Fbruschetta.jpg&description=Grilled%20Artichokes%20with%20Lemon%20Caper%20Garlic%20Aioli%20%7C%20Easy%20Summer%20Entertaining%20Recipes%20from%20Jenny%20Steffens%20%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F05%2Fgrilled-artichokes-with-lemon-garlic.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>  <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi725Xq-IQWX-ibWuYIb4NTjtdZEG5WJJPvsJTlc_kCDXW-_UKCO_qhrFflo32kmh2v3S7qEOrEUXPuXhI937iSeTX-cf8oli1z5ogbTxo0ujVbepPK9PMhPR8vhYJRRFQELa7WDgFDSDIV/s1600/IMG_6024.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi725Xq-IQWX-ibWuYIb4NTjtdZEG5WJJPvsJTlc_kCDXW-_UKCO_qhrFflo32kmh2v3S7qEOrEUXPuXhI937iSeTX-cf8oli1z5ogbTxo0ujVbepPK9PMhPR8vhYJRRFQELa7WDgFDSDIV/s640/IMG_6024.JPG" width="640" /></a><br /><br />I think these work great for pre-dinner appetizers because they are not too heavy- light and fresh before dinner so your guests are still hungry!  Paired with some other hors d'oeuvres they are great for a cocktail party, too, as they are substantial enough to be satisfying... think of them as a side dish as party of a mini meal.  <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcBIqMGLZNk1x9llaHgvoQnWOuT0SpwP9lFcFwaNpghBreyK-XRZ46u7mszvKk255952v2yQ33jS5Ne-idUF5qAvNxLXnOI7-J_M8bZbYyOsetR2ctLyAcvFG59BkHcbG_4Hlwg8acuM10/s1600/IMG_6043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcBIqMGLZNk1x9llaHgvoQnWOuT0SpwP9lFcFwaNpghBreyK-XRZ46u7mszvKk255952v2yQ33jS5Ne-idUF5qAvNxLXnOI7-J_M8bZbYyOsetR2ctLyAcvFG59BkHcbG_4Hlwg8acuM10/s640/IMG_6043.JPG" width="640" /></a></div><br />I'm so ready for some Summer parties... and Summer cocktails.  What are your favorites to serve to a crowd?

Tomato, Zucchini and Olive Bruschetta | Fresh Summer Party Food

I love good party food.  I really do think there is an art to designing a menu for a party.   It should be fresh, really flavorful, not too ...

Read more »

Summer Entertaining | Chipotle Steak Salad, Heirloom Tomato Grilled Bread, Sweet Corn Chowder

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz3aqgNjd0ZWR1HfAoBjEN-FkIMP8Yc8vFPQkanUDzlEmL6xid90kf0VNmqxc7FpQRHF5SHA4skT0I3uekYtbDAfzcH5BJ1GHOBiJ9os5HcFAUWEfkvt1kuWJ5VrfgoH4MyGE-pxwwa3ki/s1600/IMG_5184.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz3aqgNjd0ZWR1HfAoBjEN-FkIMP8Yc8vFPQkanUDzlEmL6xid90kf0VNmqxc7FpQRHF5SHA4skT0I3uekYtbDAfzcH5BJ1GHOBiJ9os5HcFAUWEfkvt1kuWJ5VrfgoH4MyGE-pxwwa3ki/s640/IMG_5184.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkPh39Mer-z6yTAPzXwSBzllxQqt935PNoNsSyqn3EHUWnx9qJx6bKtxNCqs-WGsNMujv_hh55AKOOahlS6JGyVehINbuvtcIHoHRPNa5VxUvOPhgzoHn1iBb-cYJnOxSGtrtSQyyIAkOS/s1600/IMG_5184.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSNy2jmGxaDKEC_82Hd9I-HJY2dUc2J4qv3INCS_X5TQL3npWEY7Pm0K7Vx9QNtrWIMjGImLsB1YfRSYQU_gyegzj5JI7OsfSp3r3r9etmBr73kqRU4Ac-RHH1Sf_6FsEmImcrDyvEXQJy/s1600/IMG_4788.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSNy2jmGxaDKEC_82Hd9I-HJY2dUc2J4qv3INCS_X5TQL3npWEY7Pm0K7Vx9QNtrWIMjGImLsB1YfRSYQU_gyegzj5JI7OsfSp3r3r9etmBr73kqRU4Ac-RHH1Sf_6FsEmImcrDyvEXQJy/s400/IMG_4788.JPG" width="400" /></a> Summer Entertaining isn't all about barbecues and picnics.  It is a great time to have friends over to enjoy light and fresh fare indoors - away from the sultry weather and mosquitos.<br /><br />While it is not burgers and brats, this menu is still packed full of Summer.  Featuring heirloom tomatoes and fresh sweet corn, it is a great late Summer menu.<br /><br /><br />A simple and seasonal menu calls for a simple and seasonal centerpiece.  Remember the <a href="http://jennysteffens.blogspot.com/2011/08/hydrangea-season-3-easy-centerpieces.html">3 easy hydrangea centerpieces</a> I put together using containers around the house?  No vases needed!   <br /><br /><br /><span style="font-size: large;">Fresh & Light Summer Menu :</span><br /><a href="http://jennysteffens.blogspot.com/2011/08/chipolte-grilled-steak-salad-light.html"><i> Chipotle Steak Salad</i></a><br /><a href="http://jennysteffens.blogspot.com/2011/08/heirloom-tomatoes-on-grilled-bread.html"><i>Heirloom Tomato Grilled Bread</i></a><br /><a href="http://jennysteffens.blogspot.com/2011/08/fresh-sweet-corn-chowder-recipe.html"><i>Fresh Sweet Corn Chowder</i></a><br /><a href="http://jennysteffens.blogspot.com/2011/07/peach-crostata-simple-summer-peach.html"><i>Peach Crostada</i></a> <br /><a href="http://jennysteffens.blogspot.com/2011/08/hydrangea-season-3-easy-centerpieces.html"><i>Simple Hydrangea Centerpieces  </i></a><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzhVnnqMRBrN7OnKYXiDAhzFrbv_mDjE2KvMq89AYZIAUKd9oiXJKoihPThgieOrwXydq8Z-fTKstUsd5WxjCgWAllvFDXZqnKgITPP0kDX0Phfhhyphenhypheny4qqq5m8pVfyNx1r22v0Fn1ttnXE/s1600/IMG_5161.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzhVnnqMRBrN7OnKYXiDAhzFrbv_mDjE2KvMq89AYZIAUKd9oiXJKoihPThgieOrwXydq8Z-fTKstUsd5WxjCgWAllvFDXZqnKgITPP0kDX0Phfhhyphenhypheny4qqq5m8pVfyNx1r22v0Fn1ttnXE/s640/IMG_5161.JPG" width="640" /></a></div><br /><a href="http://jennysteffens.blogspot.com/2011/08/fresh-sweet-corn-chowder-recipe.html"><i>Fresh Sweet Corn Chowder</i></a><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip81CPfF1fS8VvmU6tEzmmCQ54KTOC0-jP6glJCJqfS-VzRTZoi4i8ScjxCh2tW6fsTuN1waAgrm-ZmUewMHVqSQMEeevfr6J8bOfvPyxQyMuoNKUB7kn58T4wIvy5CyYGyufDAGDbROLN/s1600/IMG_5177.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip81CPfF1fS8VvmU6tEzmmCQ54KTOC0-jP6glJCJqfS-VzRTZoi4i8ScjxCh2tW6fsTuN1waAgrm-ZmUewMHVqSQMEeevfr6J8bOfvPyxQyMuoNKUB7kn58T4wIvy5CyYGyufDAGDbROLN/s640/IMG_5177.JPG" width="640" /></a></div><br /><a href="http://jennysteffens.blogspot.com/2011/08/chipolte-grilled-steak-salad-light.html"><i> Chipotle Steak Salad</i></a><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQWvJNRqKB2WUEA-3heAbM8xeve86ergu1NVh-okirwyYNfvQywIwKWNQ01so53qWevaaz4cJEckQ_MKwLtGzXVOWimQVJEDAUaJWjlAP8l0o6uRETlCSGc-9PTK3Cptf5-DY2BPB3FarR/s1600/IMG_5135.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQWvJNRqKB2WUEA-3heAbM8xeve86ergu1NVh-okirwyYNfvQywIwKWNQ01so53qWevaaz4cJEckQ_MKwLtGzXVOWimQVJEDAUaJWjlAP8l0o6uRETlCSGc-9PTK3Cptf5-DY2BPB3FarR/s640/IMG_5135.JPG" width="640" /></a></div><br /><a href="http://jennysteffens.blogspot.com/2011/08/heirloom-tomatoes-on-grilled-bread.html"><i>Heirloom Tomato Grilled Bread</i></a><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYTBjq140LqcRvid2XbL-W0uyfD_DsNUKnLSU77Sgcj7In1o5LSVLCQ6hXeB72HwPJH2kl6N4gXNSdFGph7k74jcEqOYyKG37qLwFDmD3RWuQIming70LvbQ0CvodWnzHYmCnpRvKwJoXR/s1600/IMG_4292.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYTBjq140LqcRvid2XbL-W0uyfD_DsNUKnLSU77Sgcj7In1o5LSVLCQ6hXeB72HwPJH2kl6N4gXNSdFGph7k74jcEqOYyKG37qLwFDmD3RWuQIming70LvbQ0CvodWnzHYmCnpRvKwJoXR/s640/IMG_4292.JPG" width="640" /></a></div><i> </i><br /><a href="http://jennysteffens.blogspot.com/2011/07/peach-crostata-simple-summer-peach.html"><i>Peach Crostada</i></a> <br /><a href="http://jennysteffens.blogspot.com/2011/07/peach-crostata-simple-summer-peach.html"></a> <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaS9zrCrNhte3-CQgK2vxZ4dDIMvvgGi09cOePJZ54oIfVwCvHKv6ea5ObrmTXeRExMGLQgJlIwy6XUJ7ViPwWWeTSvanLeTnwLTmdmHKycG-oIZXNmUio0PyIwvXv8Ic_7aWjuIHp3qAN/s1600/IMG_4783.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaS9zrCrNhte3-CQgK2vxZ4dDIMvvgGi09cOePJZ54oIfVwCvHKv6ea5ObrmTXeRExMGLQgJlIwy6XUJ7ViPwWWeTSvanLeTnwLTmdmHKycG-oIZXNmUio0PyIwvXv8Ic_7aWjuIHp3qAN/s640/IMG_4783.JPG" width="640" /></a></div><br /><a href="http://jennysteffens.blogspot.com/2011/08/hydrangea-season-3-easy-centerpieces.html"><i>Simple Hydrangea Centerpieces  </i></a>

Summer Entertaining | Chipotle Steak Salad, Heirloom Tomato Grilled Bread, Sweet Corn Chowder

Summer Entertaining isn't all about barbecues and picnics.  It is a great time to have friends over to enjoy light and fresh fare indoo...

Read more »