Stuffed Grape Leaves: Although stuffed grape leaves, with all their wrapping and rolling, can seem time-consuming, they can be made ahead. I like to start preparing for my parties as far in advance as possible! Also, because we use jarred grape leaves, they can be enjoyed year-round.
Citrus Salad with Radicchio, Dates, and Smoked Almonds: Beyond the bright, summer freshness that the citrus offers in this salad (and being readily available all summer), I love that it makes its own vinaigrette! It’s such a no-fuss salad, and I always substitute or just add blood oranges.
Grilled Flank Steak with Grilled Vegetables and Salsa Verde: My two favorite things about flank steak are that it’s inexpensive and it cooks fast—PERFECT for a dinner party without breaking the bank. Also, making your entire main course on the grill just makes sense, right?
Nectarines and Berries in Prosecco: What better way to end a dinner party than with a little sparkle! This dessert keeps me out of a hot kitchen on a warm summer day, and once my girls and I have started our girl talk, it’s a perfect segue into evening cocktails. It pairs well with a warm, buttery pound cake if you feel up to baking, but it’s just fine alone if not.
My favorite beverage is Rosemary Lemonade by Meg Crowley, owner of Boston’s Third Cliff Bakery, so that's what we'll be drinking.