Outdoor dinner parties: Easy, fresh dishes highlight spring gatherings

Last Sunday, we talked about easily tolerable foods for outdoor gatherings. Today we will complete our journey and look at additional, easily made recipes that will bring a spark to the eyes of each guest. Both healthy and fresh!

I hope these suggested recipes help when attending or planning an outdoor dinner party.

As The Beatles said: “Here comes the sun, and I say it’s alright”

Enjoy this short season with family and friends.

And with this I could not agree more!

Chef Jacki Corser is a culinary specialist who resides in Cumberland, Indiana. She is a college professor teaching culinary arts and safe food practices. Chef Jacki also works with impoverished communities, offering healthy eating seminars to individuals and families. Contact her at dunbar221@yahoo.com. 

Squash, Feta and Corn Salad

Serves 4

Ingredients:

• 1/2 cup of cooked brown rice

• 1 Tbsp. olive oil

• 2 Tbsp. of unsalted butter

• 1 tsp. of garlic, finely minced

• 1 medium zucchini, cut into bite-sized pieces

• 1 medium yellow squash, cut into bite-sized pieces

• 1 cup sweet yellow corn (fresh or frozen)

• 1/3 cup feta cheese, crumbled

• 1 Tbsp. of fresh chives, minced

• 1 small handful of fresh basil, roughly chopped

• Salt and ground black pepper to taste

• This is optional: 1-2 tsp. of champagne vinegar to taste

Directions:

• Heat the olive oil and butter in a large skillet over medium heat until melted.

• Add the garlic and cook for 1 minute.

• Add the zucchini and yellow squash, and cook, stirring occasionally, until softened approximately 4-5 minutes.

• Add the corn, and continue to cook, stirring occasionally, until just tender.

• Season with salt and pepper, to taste.

• Add the cooked brown rice to the pan, and stir to combine.

• Sprinkle on the feta, chives, and basil.

• Lightly drizzle with the vinegar, if using optional step.

• Gently toss to combine.

• Serve warm or at room-temperature.

Berry Galette with Buttermilk Cornmeal Crust

Serves 8

The Crust:

• 1/4 cup buttermilk, cold

• 1/4 cup sugar

• 1/4 tsp. salt

• 1/2 cup unsalted butter, cold

• 1/4 cup cornmeal

• 1 ¼ cups flour (all purpose)

The Filling:

• 4 cups berries

• 7 Tbsp. cornstarch

• 1 Tbsp. of lemon juice, fresh squeezed or bottled

• 3 tbsp. sugar

• 1 egg for egg wash (beat with 1 tbsp. of milk)

• Sugar, coarse for sprinkling the final product

Making the crust:

• Whisk the flour, cornmeal, sugar and salt together in a medium bowl.

• Using a pastry cutter or two forks, cut in the butter until the mixture resembles coarse, pea-sized crumbs.

• Add the buttermilk and stir until the flour is moistened.

• Add 1 more Tbsp. of buttermilk if the dough seems dry.

• Gently knead the dough a few times on a lightly floured work surface until it all comes together.

• Shape the dough into a ball and flatten it into a thick disk.

• Wrap it in plastic wrap and refrigerate it for at least one hour or up to three days in advance.

Prepare the filling:

• Mix the berries, sugar, cornstarch and lemon juice together in a large bowl.

• Cover tightly and let sit in refrigerator until the dough is ready.

• Preheat oven to 425 degrees.

• Line a baking sheet with parchment paper then set aside.

• On a lightly floured work surface, roll the dough into a 12-inch circle.

• Trim the rim of the circle to make a clean cut if desired.

• Transfer dough to the prepared baking sheet.

• Spoon the berries (not the juices) into the center of the dough, leaving a 2- to 3-inch border all around.

• Gently fold the edges of the dough over the fruit, overlapping the dough as necessary.

• Press gently to seal the edges.

• Brush the edges with egg wash and sprinkle with coarse sugar.

• Bake until the filling is bubbly and the crust is golden brown, approximately 25-28 minutes.

• Allow to cool on the baking sheet for before slicing.

Note: A galette can be made into the shape of choice. Check out photos on the internet for presentation shapes. Also, berries can be your choice. I usually use a main berry, like 2 cups blueberries, and 2 cups berries of choice. It's your creation, so have fun and experiment!

Easy BLT Pasta Salad

Serves 8

Ingredients:

• One pound bacon

• Salt and black pepper for taste

• One pound pasta

• ½ cup mayonnaise

• 1 tbsp. Dijon mustard

• 3 tbsp. cider vinegar

• 1 large tomato cut into small wedges

• 1 avocado diced

• 1 head romaine lettuce, chopped

Directions:

• Preheat the oven to 375 degrees.

• Line a baking sheet with parchment paper.

• Arrange the bacon on the baking sheet.

• Bake until the bacon is crisp approximately 12 to 15 minutes.

• Remove from the oven and cool completely.

• Bring a large pot of salted water to a boil over medium-high heat.

• Add the pasta and cook according to the package instructions.

• Drain and cool to room temperature.

• In a small bowl, whisk together the mayonnaise, mustard and vinegar and season with salt and pepper.

• In a large bowl, toss together the pasta, tomato, avocado and romaine.

• Crumble the bacon into the salad.

• If serving immediately, add the dressing and toss to coat, or leave undressed and serve on the side.

This article originally appeared on The Monroe News: Jacki Corser: Easy, fresh dishes highlight spring gatherings