Summer dining al fresco

A platter offering a variety of appetizers, such as tomatoes, cucumbers, olives, asparagus and crackers, is a refreshing start to dining al fresco.

Cooking Buzz is produced in partnership with the Junior League of Houston, a women’s charitable and education organization founded in 1925.

A cooking article? Those close to me will look twice to believe that I am writing a cooking article. While I am the lady of the house, I am not the lady of the kitchen.

It is my amazing husband, Craig, who is the established “master chef” of our family and friends. He will whip up Steak Diane with Truffle Risotto on a random Tuesday night. My family thinks it’s hilarious that I once refused to make iced tea because I didn’t want to “cook.”

Fast-forward a few years and a few kids, and now this kitchen novice is trying to conquer her fear of being a kitchen nightmare.

This summer I have focused on light but hearty summertime recipes for a dinner party al fresco or a weeknight family meal. I picked up the Junior League of Houston’s Peace Meals, and the results have not been a letdown.

For starters, I mix up the White Wine Sangria, a cool, fruity, fresh drink that is perfect for guests (or Daddy!) to sip on the patio on a hot summer evening. The kids love it when I make a second batch using lemon-lime soda. The sangria is beautiful served in clear-glass pitchers on the table outside to act as colorful complements to my casual centerpieces.

The Butter Lettuce, Pomegranate and Walnut Salad is a simple, light start to the meal. To make things even easier, I buy pre-packaged pomegranate seeds or sometimes substitute dried cranberries.

Most people in the South think of grilling steak or chicken when dining al fresco, but I love Sea Scallops and Orzo with Cherry Tomatoes. It looks impressive, but is surprisingly easy to prepare. I make basil chiffonade by simply rolling up fresh basil like a cigar and slicing into thin green ribbons to add a pop of green with the bright red tomatoes.

My son loves carrots, so we are always looking for new ways to prepare them, and the Balsamic Glazed Carrots are a variation on a favorite, hearty but not heavy.

Finally, I treat myself by preparing the Blackberry Raspberry Crisp – crunchy on top and sweet, warm berry goodness in the middle. If you’re like me and prefer a higher crisp-to-berry ratio, double the “crisp” portion of the recipe. I pair the dessert with vanilla ice cream to cool off my guests on a hot evening. I also like to substitute whatever berries are in the house as a great way to salvage ripening fruit and surprise the family with a special dessert.

I’ve learned that presentation is just as important as preparation. I like to use blue and white plates, napkins and serving pieces, which add an element of crispness against the summer heat. I use tall vases with sunflowers, as they can withstand the evening heat with grace, and the height adds drama. I scatter decorative citronella candles around the table for function as well as ambience.

I hope this inspires others to be fearless in the kitchen. If I can do it, anyone can.

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