Easy Recipes for a Summer Dinner Party

There are a number of recipes that help you put together the fun meal, that is synonymous with a summer dinner party. The easy recipes for dinner t soothe the fiery spirit of summer, for die-hard vegetarians and non-vegetarians, are pullulated, and they are all nutritious and well-balanced meal components.

Vegetarian Summer Party Delights

Eggplant and Caponata Toss

Ingredients:

• 2 medium-sized red onions, sliced.
• 2 small eggplants, sliced to about ¾ inch slices.
• 3 medium stalks of celery.
• 2 tablespoons each of red wine vinegar and extra virgin olive oil.
• 1 teaspoon sugar.
• ¼ teaspoon ground pepper.
• 6 medium tomatoes, diced.
• 1 cup green Sicilian olives, pitted and chopped.
• ¼ cup raisins.
• 3 tablespoons capers.
• ½ cup fresh parsley leaves.
• Nonstick cooking spray.
• Salt to taste.

Method:

• Sprinkle onions, eggplants and celery with salt.
• Preheat the gas grill. Lightly grease both sides of each eggplant slice with the nonstick cooking spray.
• Place the skewered onions, eggplants and celery on the hot grill rack.
• Cover the grill and cook for 10 minutes, till the veges are tender and lightly browned.
• Cool them and set aside.
• Dice the cooked eggplants, celery and onions.
• In large salad bowl, mix vinegar, oil, pepper and sugar.
• Stir in the tomatoes, raisins, olives, parsley and capers.
• Add the eggplant, onions and celery, and gently toss.
• Serve the special 'toss' or salad either at room temperature or chilled.

Veggie-Potpourri

Ingredients:

• 1 teaspoon fresh or dried tarragon.
• ½ teaspoon shredded lemon peel.
• 1 cup fresh mushrooms, halved.
• 1 cup squash, halved and sliced.
• 1 garlic flake crushed and chopped.
• 1 stalk of celery, sliced into 1 inch pieces.
• 2 tablespoons pimento, sliced.
• 1 tablespoon cooking oil.
• 1 tablespoon white wine vinegar.
• 1 tablespoon Worcestershire sauce.
• Salt to taste.

Method:

• In a mixing bowl, stir in the oil, wine vinegar, Worcestershire sauce, lemon peel, tarragon and salt.
• In an aluminum foil pouch, mix the mushrooms, squash, celery, onions and pimento.
• Pour the oil and vinegar mixture over the vegetables.
• Fold the pouch edges, leaving space for vegetable expansion, caused due to steam.
• Place the sealed pouch on the grill for about 30 minutes.
• Remove the crisp-tender veges on a platter and garnish with slices of cucumber, tomatoes and olives.

Non-Vegetarian Summer Party Delights

Shrimp and Tomato Delight

Ingredients:

• 1 can of large shrimp.
• ¼ kg green beans; strung and cut diagonally.
• 4 small tomatoes, diced.
• 4 cucumbers, peeled and cut lengthwise.
• 1tablespoon finely chopped shallot.
• 1 tablespoon finely chopped fresh oregano leaves.
• 1 teaspoon mustard.
• ½ teaspoon sugar.
• Juice of 1 large lemon.
• 2 tablespoons olive oil.
• ½ teaspoon ground black pepper.
• 1 tablespoon crushed or grated cheese.
• Salt to taste.

Method:

• Heat about 2 cups of water in a saucepan.
• Add the shrimp and salt, and cook till the shrimp turns opaque.
• Drain out the cooked shrimp and transfer into a serving bowl.
• Steam the beans, with salt, till tender-crisp.
• Toss the beans, tomatoes and cucumbers, with the shrimp.
• Combine the lemon juice, lemon peel, olive oil, oregano, shallot, mustard, pepper, sugar and salt. Whisk well.
• Toss the dressing, the shrimp and vegetable mix, in the bowl.
• Garnish with cheese.

Chicken Breast and Broccoli Stir Fry

Ingredients

For the marinade:

• 4 skinned chicken breasts (boneless).
• 1 tablespoon olive oil.
• 4 garlic cloves, peeled and minced.
• 3 teaspoons chopped cilantro.
• ½ teaspoon ground black pepper.
• 6 (each) yellow and red peppers.
• Juice of 3 limes.
• Salt to taste.

For the stir fry:

• 2 cups of fresh broccoli flowers.
• 1 tablespoon of chopped walnuts.
• 1 teaspoon olive oil.
• ½ tsp sesame oil.
• ½ tsp chili oil.
• 1 teaspoon soy sauce.
• 1 fresh clove of garlic, crushed and minced.
• Salt to taste.

Method:

• Mix all marinade ingredients together in a medium bowl.
• Lay the marinated boneless chicken breasts between wax paper, and pound each to tenderize the meat. Use a wooden mallet.
• Place the meat aside for about two hours (covered). You could even marinate the chicken overnight.
• Cook the chicken breasts on a preheated grill pan for about 5 minutes, on each side.
• In a wok, add the sesame, olive and chili oil, and garlic.
• When the oil is hot, toss in the chopped walnuts and broccoli flowers.
• Stirring occasionally, add the soy sauce and cook for about 5 minutes.
• Serve the pre-plated chicken breasts and broccoli stir fry, with broiled peppers.

Served along with fresh fruit punch or chilled wine, these summer dinner party recipes are a great indulgence. Whether or not you intend to invite guests over, eating light during summer works wonders on family health. You could invite the whole family into the kitchen, and watch kids wash down the veges with fresh ales of their choice!