Ahh, al fresco dinner’s are my ultimate fave
I really try and savor summer because it always goes by way to quickly.
Eating outside, fresh summer flavors, sundresses, I could go on and on.
Summer is like the magic season of the year.
I had a dinner party a few days before fourth of July to kick off the long summer season.
In my interview i’m dishing all about my entertaining insecurities, favorite tricks to break out when i’ve got a crowd of hungry people and how important it is to leave the dishes in the sink and just sit back with your guests and a glass of wine. At the end of the day that’s what entertaining is about, right?
Also, if you haven’t met this is Jared. Otherwise known as J. Storb, Fifa master, mechanical engineer, and love of my life. If you ask him what his favorite food is that I make it’s either peach blueberry pie or asian lettuce wrap tacos. He’s a good one.
Red Chili Ginger Steak Kabobs
½ Cup of Red Chile sauce
½ Cup of Soy sauce
1 Tablespoon of fresh minced ginger
1 Tablespoon of fresh minced garlic
2 Pounds of steak cubed
Mix all marinade ingredients together and then mix thoroughly with cubed steak.
Marinate overnight or at least 6 hours before grilling.
*If using wooden skewers make sure to soak them in water for an hour so they won’t burn on the grill!
Lemon Orzo Salad
20 Oz of orzo
1/2 Cup of freshly squeezed lemon juice
1/2 Cup of extra virgin olive oil
2 Tablespoons of fresh minced basil
1 Tablespoons of fresh minced flat parsley
1 Teaspoons of black pepper
2 Cups of quartered grape tomatoes
1 Bunch of Asparagus, sliced
3/4 Cup of sliced almonds
Bring a large pot of water to rolling boil with ¼ cup of salt added. Add orzo and cook for 6 minutes, stirring frequently. The salt from the water is enough for the orzo you won’t need to add extra to the salad! Drain and do not rinse.
Bring a medium pot of water to a boil and add sliced asparagus, cook 4-5 minutes. Transfer asparagus to an ice bath (equal parts water and ice). This stops the cooking and keeps your asparagus bright and green.
In a large mixing bowl mix together all ingredients. Garnish with basil or parsley and fresh lemon slices. You can serve this salad warm, room temp or cold. I personally like it cold!