Are you stumped on what to serve for your next summer dinner party, backyard BBQ, or weeknight hang?
This week, we’re taking the guesswork out of what to cook with four complete menus full of make-ahead appetizers, low-effort mains, and no-bake desserts that highlight peak summer produce. These are meals designed to minimize your time in the kitchen so you can maximize relaxing with friends and family.
By the end of this episode, you'll discover:
- Four complete summer menus, including a farmers’ market feast and an homage to classic Americana
- Make-ahead friendly dishes— like a lime cilantro corn salad and smashed potato salad —that free you up to enjoy your guests
- Fruit-forward summer desserts, including a no-bake mango pie, and two simple snacking cakes that rely on peak stone fruit
Listen now to discover your next favorite easy summer menu so you can enjoy the party right alongside your guests!
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Links:
Sonya’s Farmers Market-Inspired Menu:
Fried green tomatoes by Grand Baby Cakes
Fried zucchini blossoms by Nicole Rufus for The Kitchn
Corn salad with tomatoes, avocado and lime cilantro dressing by Melissa Clark from The Splendid Table
Apricot kuchen with labneh whipped cream by Adeena Sussman from Food & Wine
Kari’s Midsummer Dinner Party Menu:
Open-faced tomato sandwiches with creamy cucumber spread by Southern Living Test Kitchen
Grilled salmon with citrus salsa verde by Giada de Laurentis for Food Network
Frizzled-onion cabbage salad by Shilpa Uskokovic for Bon Appetit
Peach ricotta cake (but with nectarines!) by Yossy Arefi for NYT Cooking
Sonya’s Southeast Asian Menu:
Viet-Thai melon salad by Andrew Nguyen
Grilled "PokPok" Thai wings from Natalie Paramore
Thai-glazed corn by Kay Chun for Food & Wine
"Mango Royale" No bake Icebox Mango Cake from Hot Thai Kitchen
Kari’s Americana Menu:
Raw Vegetable Pizza by Trent Pfeifer for Store Bought is Fine
Grilled okra rafts with cajun remoulade by Steven Raichlen for NYT Cooking
Root beer BBQ sauce for basting grilled chicken cuts of your choice
Smashed potato salad from Two Peas and their Pod
Ice cream cookie sandwiches or brownie ice cream sandwiches from Sally’s Baking Addiction Sweet salty frozen grapes by Zainab Issa for NYT Cooking
For more inspiration from our archives:
Here's last year's summer hosting episode with four additional menus
Our No-bake desserts for when it’s too hot to turn on your oven
Plus, how to host a burger night at home that’s better than takeout!
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Got a cooking question? Leave us a message on our hotline at: 323-452-9084
For more recipes and cooking inspiration, sign up for our Substack here.
Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
