For all you party planners, here are some simple ideas to get your party started!Martha Stewart Sunset
I like to make a huge platter with all the toppings, it’s really colorful and offers a variety of toppings to suit everyone’s tastes. Start with a large white platter, add lettuce, tomatoes, avocados, sprouts, pickles, bacon, sauteed mushrooms, and grilled or sliced raw onions. On another tray place the condiments, a variety of mustards, ketchup, BBQ sauce, and mayo. Also, dress up your mayos with some add-ins, try mayo with garlic + lemon, pesto, or pureed sun-dried tomatoes to spice it up. (don’t forget to 1/2 your mayo with 1/2 greek yogurt!) Burgers go on another another big tray on the bottom bun only! This is an important step for the griller in your life . Leave the tops to your buns on the side. This way when you add cheese to the top it won’t stick. Your guests will have a much easier time helping themselves to your beautiful buffet and be able to top their burgers freely! Some cheese suggestions – american, white cheddar, pepper jack, brie, or blue. YUM!
SaladsCorn and Beet Salad
This is such an easy salad, made even easier with leftover extra corn on the cob!
Corn and Beet Salad
2 ears cooked corn
6-8 small to medium beets, any color
1 tablespoon thinly sliced basil
Extra-virgin Olive Oil
S + P
Preheat oven to 400.
Trim tops and roots from beets, slice in half, place on a cookie tray.
Drizzle with olive oil and roast for 20-30 minutes (depending how big they are)
Set aside to cool.
Carefully cut the corn from the cob and put in a shallow bowl.
Peel and quarter beets, add to bowl. add a pinch of S + P.
Add basil and toss.
Green Bean Salad
1 1/2 lbs French string beans, trimmed
1 pint cherry tomatoes, halved
2 tbsp Dijon mustard
2 tbsp Champagne vinegar
S + P
1/2 c Extra Virgin olive oil
2 tbsp minced fresh parsley
Fill a large bowl with cold ice water. Bring a large pot of water to a boil and add 1 tbsp kosher salt. Add the beans and cook for 1 minute only. You want the beans to be only slightly tender and to remain crisp. Drain the beans and put them in the ice water until completely cool. Drain the beans again, dry them on paper towels, and place them in a large bowl.
In a small bowl, whisk together the mustard, vinegar, and a pinch each of S + P. While whisking, slowly add the olive oil.
Pour enough vinaigrette over the beans to moisten them well. You will likely have extra. Add the tomatoes and parsley and toss. Serve at room temperature. This can be made a day ahead simply chill the beans and dressing separately until ready to serve.
Simple, make ahead favorites – ice cream sandwiches, white chocolate dipped strawberries, and berry star pops
Seriously the simplest recipe possible! Store bought ice cream sandwiches, dipped in red, white, and blue nonpareils! It’s that easy!
Found this on Pintrest
You will need 2 pints of strawberries, 2 packages of white chocolate (don’t use chips, they don’t melt well), and a bottle of blue sprinkles or sugar!
Wash and DRY the strawberries. Melt chocolate slowly in a bowl over simmering water. Dip the strawberries and carefully let excess drip off. In a shallow bowl pour your sugar or sprinkles. Gently dip the strawberry tips in the blue sugar and place them on a tray or cookie sheet lined with parchment paper. Refrigerate until ready to serve.
This final recipe may better be suited for a smaller gathering since it’s likely you don’t have 30 star pop molds laying around your kitchen! These are the ones I use
I found this kid friendly fun recipe on a favorite blog of mine Family Fresh Cooking. She has some great ideas and beautiful photography.Family Fresh Cooking
Her recipe has only 4 all natural and deliciously simple ingredients. And guess what? They are made with my favorite – greek yogurt! A girl after my own heart!! We’ll be making these this week. I’ll post photos later in the week.
Have a fantastic 4th!!