A Summer Soiree

I catered a lunch yesterday with a menu that I am so excited about! It was such a beautiful representation of what you’d find at a Farmers Market in July – so fresh and delicious – I have to share. If you are not a big meat eater – I think salmon would substitute nicely for the skirt steak.

Appetizers:

Figs and Prosciutto over Ricotta, Drizzled with Honey

(For the non pork eaters substitute chopped pistachios for prosciutto)

Salad:

Grilled Peaches with Toasted Walnuts, Pt Reyes Blue Cheese in a Balsamic Dressing

Main:

Skirt Steak over Fresh Corn Polenta

Sun Marinated Heirloom Tomato (soaked in a bowl of olive oil, balsamic, basil and garlic – Amazing and can go on anything! This is my summer staple)

Fresh Chopped Salad of Summer Squash, Zucchini, Wax Bean and Haricot Vert Swith Lemon Zest, Basil, Pine Nuts and Fresh Grated Parmesan

Dessert (not pictured)
Short Cakes, Vanilla Ice Cream and Plum Compote

Prep Ahead Tips:
Day Before:
prep, chop and blanch your summer veggies
Steam corn for polenta
Make your dressing and marinades
Start Marinating your Tomatoes
Chop nuts
make Shortcakes for dessert

Morning Of:
Make crostini
Grill the peaches
Grill the Steak (only to rare – let rest for 10 minutes, then slice and divide on 2 small baking pans. Reheat in the oven for your guests right before serving – this will finish the cooking too. I divided the meat between 2 pans so that one batch would be brought up to med-rare and the other batch I left in the oven a bit longer to bring the meat up to med)
Fill a large pot on the stove with broth and line up your polenta ingredients to throw in and make cooking/hosting as easy as possible (4 cups broth, 1 cup polenta. 1 cup parm, 2 cups fresh corn steamed and cut off ear)

Skirt Steak Marinade:
So good- I need to write this down so I don’t forget what I did
Extra Virgin Olive Oil, Balsamic Vinegar, Brown Sugar, Chopped Garlic, Soy Sauce, Worcestershire Sauce

Enjoy!!!