Dreamy Outdoor Summer Dining

July 9, 2010 0

One of the best thing about summer evenings is the warm air, sweet smells, and relaxed ambience that lets everyone sit back, enjoy a meal together, and linger for just a bit longer.

So figure out when your next free evening is, call your closest friends, and have them over for a lovely dinner party. It’s just so much more intimate than going out for dinner…and since we’re all working our buns off so we can live a great life, let’s make sure we are actually living a great life!

We found this great recipee in Country Living and just couldn’t resist sharing it with you.


Warm Garlic String Bean Salad

For Warm Garlic String Bean Salad, blanch a 1-pound mix of yellow and green string beans for 2 minutes. Rinse to cool. Return to a saucepan with 3 tablespoons olive oil, 1 tablespoon butter, 3 tablespoons minced garlic, 3 tablespoons lemon juice, 1/2 teaspoon salt, and a 1/4 teaspoon black pepper. Cook 4 minutes (medium-high heat). Toss in 2 tablespoons chopped flat-leaf parsley and 1 tablespoon grated lemon zest. Serve warm.

Pasta with Garden Tomatoes and Fresh Mozzarella

Pasta with Garden Tomatoes and Fresh Mozzarella is redolent with gently sautéed onion and garlic, which beautifully offset perky chopped tomatoes, basil, and cubed mozzarella.

Sliced Grilled Rib-Eye Steak

Marinade takes just minutes to prepare but adds a lot of flavor. Whisk 1/2 cup balsamic vinegar and 6 tablespoons olive oil together in a large nonreactive baking dish. Add 1/3 cup chopped Vidalia onion, 1 tablespoon chopped fresh thyme, 1 1/2 teaspoons sea salt, and 1/2 teaspoon black pepper.

Rib-eye steaks’ primary attribute is their juicy flavor, making them great for grilling. Place four 12-ounce, 1-inch-thick boneless rib-eye steaks in the marinade and refrigerate for 1 hour; turn occasionally.

The grill should be heated to medium-high. Shake onion bits from the steaks and grill until medium-rare — about 5 minutes — or longer if desired.

Serve the steaks, thinly sliced, after resting them (tented with aluminum foil on a cutting board) 10 minutes. Leftovers make great lunchtime sandwiches the next day.

Photo Credits: Country Living

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