Casual alfresco dining and summertime go hand in hand! My family loves eating dinner outdoors and that’s where you’ll find us most evenings all summer and fall! There’s just something about being outside that makes the most simple meal seem special. And late summer means all the bounty from gardens & farm markets is readily available so we can easily prepare fresh & healthy meals! Today I’d like to share some of my favorite tips and a couple recipes my family loves. I promise they’re easy, healthy and delicious! So let’s get right to it and savor the flavor of summer and memories around an outdoor table!
alfresco on a slow summer eve!
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eating outdoors may seem daunting but it can truly be the easiest…especially if you love a casual setting!
i love stacking the plates & utensils right on the table so everyone can just grab their own at chow time!
i also love using a lazy susan on my table. it’s not a necessary item, but sure is convenient to spin for easy reach…
a meal that can go directly from the oven to table makes serving an outdoor meal even easier! cleanup is a breeze and the pan will help keep your dinner warm!
our favorite salmon recipe can be seared, baked in the oven, and taken directly to the table in the same pan!
add your favorite steamed veggies and you’ve got a one-pot meal that’s healthy AND delicious! (grab the printable recipe at the end of the post.)
you may have seen this tip before…but it’s worth sharing again. take any fresh herbs you may have on hand and top your crusty bread. it looks really pretty and is effortless to do!
appetizers…alfresco style!
grabbing a simple snack with friends on the patio is another favorite summertime treat…
late summer is the best time to enjoy the bounty of the garden…and if you’ve not tried fried squash (or pumpkin) blossoms, you’re in for a treat! i recommend a ceramic, non-stick pan for frying them up before serving…
like the salmon, you can bring the blossoms right from the stove top to your table!
squash blossom prep:
harvest your blossoms or find them at farm markets. remove the stem & slice in half. dip in egg & flour, then fry in a mix of butter and canola oil until crisp. (a healthier version than deep frying the entire bloom) you can also layer the fried blossoms on parchment, place in airtight containers, and freeze. when ready to serve, thaw and crisp up in a pan. serve your blossoms with ranch dressing or sour cream & picco de gallo.
after frying, you can easily slide the blossoms onto a serving tray to create a pretty, alfresco snack…
more garden goodness makes a simple garnish…cherry tomatoes and herbs.
blossoms taste great alone, but they’re equally good with toppings. our favorite way to eat them is with a dollop of sour cream and fresh, picco de gallo!
plates, napkins, and spoons for the dips can sit casually by the nibbles. no-fuss makes it easier to enjoy the company!
never let outdoor dining intimidate you. it can be SO easy and the view can’t be beat!
alfresco…a summertime treat!
grab the printable recipe~
- 4 6 ounce salmon fillets can substitute with a larger, whole fillet
- 2 Tablespoons olive oil
- 1/2 teaspoon salt to taste
- 1/4 teaspoon cracked black peper
- 2-3 teaspoons minced garlic to taste
- 1 teaspoon Italian seasoning
- 1 lemon
- 1-2 Tablespoons fresh dill for topping
- Heat a non-stick skillet lightly brushed with olive oil. Sear both sides of the salmon, remove from heat but leave in pan.
- Pre-heat the oven to 400 degrees. Mix the olive oil, garlic, dried herbs, and juice of half the lemon.
- Spoon the herb mixture over the entire fillet. Thinly slice the remaining lemon and place slices over the top of the salmon. Top with half the fresh dill.
- Place skillet directly in the oven and bake for 15-20 minutes or until the salmon if opaque and flaky. Garnish with fresh dill and serve.
- Optional baking: if you use a very large fillet, you can bake in a sheet pan without searing first. Just double the herb mixture for a larger fish and increase the bake time 10-15 minutes depending on the size and thickness of the fillet.
pin for later~
you might like this one~
product guide~
DaTerra Cucina: fry pan with lid
Target: dip server, dollar spot
Anonymous
August 26
I love this whole idea, Lori! You are brilliant! Putting fresh herbs (or herbs and tomatoes) on bread (or anything) is such an easy and great way of presenting what you’re serving. In addition, I would love to try making fried squash blossoms. Thank you!