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We are still having beautiful summer weather here in Nebraska, but our summer days are numbered as my oldest starts preschool next Tuesday. I can’t believe it! Grilling and eating meals together on the patio is something we do as much as we can while it is warm out. This meal is a family favorite, especially during the summer when we can go to the farmers market for our fresh produce. It is also a really easy and delicious menu to put together for when we have guests over.
Hydrangeas are my go-to flower during the summer and I love using this utensil holder from nora fleming as a vase.
| Table: Pottery Barn, similar | Chairs: Pottery Barn, similar | Vase: nora fleming c/o | Lemon Squeeze Mini: nora fleming c/o | Bowl: nora fleming c/o | Flower Mini: nora fleming c/o | Wilton Armetale Grilling Piece: similar
I like to have something easy and ready for our guests to snack on. My favorite appetizer to make is a cheese tray. How cool is this wooden cheese board from Nell Hills? My cousin made the most incredible charcuterie spread using these boards for her house warming party and I thought they were so cool, I had to have one!
To assemble a cheese tray I usually pick 3-4 different cheeses, 3 different types of crackers , a fruit, a sweet or salty nut, and a type of olive. Different shapes and sizes are key to keep it interesting and fun! I also like to make sure I have some sweet and savory cheeses to mix it up. Heres the break down on what I selected for this cheese tray:
Champagne grapes, smoked gouda cheese, La Panzanella Mini Croccantini crackers (original flavor), and caramelized walnuts.
Raincoast crisps (I used the apricot, fig, and lemon flavor – delicious!), brie cheese wedge with Dalmatia Organic Adriatic Fig spread on top (this fig spread is amazing!), 34 Degrees Crisps crackers (I used the cracked pepper flavor).
Garlic stuffed olives (sometimes I choose bleu cheese stuffed olives), 34 Degrees Crisps crackers (I used the cracked pepper flavor), Double Gloucester Cheese with chives and onion, and champagne grapes.
My mom gave me this strawberry salad recipe and it is one of my favorite salads to make. We have it weekly during the spring and summer and sometimes I add in blueberries if they are in season. Not only is it a beautiful salad but it is delicious and will not disappoint!
| Bowl: nora fleming c/o | Flower Mini: nora fleming c/o |
Mom’s Strawberry Salad
Salad:
1 head of romaine lettuce, chopped
1 head of boston lettuce, chopped (I used butter lettuce)
1 pint strawberries, sliced
1 cup shredded monterey jack cheese
1/2 cup pecans or walnuts, toasted (I used pecans)
Dressing:
1 cup vegetable oil
1/2 cup red wine vinegar
1/2 cup sugar
2 cloves of garlic, minced
1/2 tsp salt
1/2 tsp paprika
1/4 tsp white pepper
I enjoy making this cedar plank salmon for my family. My husband loves it and my boys really like it too, so its a win win for us! Salmon has been an acquired taste for me and I like it the most when it is grilled and has a lemon flavor. I created this marinade a few years ago and have used it again and again because of the garlic and lemon flavor. In Omaha I have found that Whole Foods actually has the best price and deals on wild caught salmon.
I got my cedar plank from Sur La Table and the holder you see above is a “plank saver“. You can wash the plank when you are done using for future use.
My nora fleming pieces are a year-round staple for me. I just love the simple white background they provide when I serve food because it makes the food really stand out. I love that you can switch out the minis for each season or celebration. I use these casually at home and also when we have company over for entertaining and holidays.
| Rectangle Platter: nora fleming, similar here | Lemon Squeeze Mini: nora fleming c/o |
Lemon Garlic Cedar Plank Salmon
Ingredients:
1-2 cedar planks
1.5-2 lbs. wild caught salmon (This usually provides me with 4-5 pieces)
1/4 cup less sodium soy sauce
1/4 cup olive oil
2 garlic cloves, minced
2 lemons, one juiced and one sliced
Directions:
1. Soak cedar plank board(s) in the sink for at least 30 minutes, submerged in water.
2. Place salmon in a baking dish skin side down.
3. Make marinade by using equal parts soy sauce and olive oil, add in minced garlic, juice from 1 lemon, and whisk together. Pour over salmon.
4. Place one lemon slice on each piece of salmon. Cover and refrigerate for 30 minutes.
5. Turn on grill. We set our burners to low so the grill stays around 400 degrees.
6. Place salmon on cedar plank(s) and then on grill. Close grill. Should cook for around 20 minutes depending on the thickness of the salmon. You can tell it’s done when white juices are coming out of the salmon.
I like to keep the side dishes simple when we have company and my go-to easy sides are garlic brown rice and grilled asparagus. This rice is great because you basically set it and forget it for 45 minutes.
Garlic Brown Rice
Ingredients:
1 cup long grain brown rice
olive oil for drizzling
1/2 tsp garlic salt
1/2 tsp garlic powder
2 1/2 cups chicken broth (or you could use vegetable broth)
Directions:
1. In a heavy bottom skillet on medium heat, pour in 1 cup of brown rice.
2. Drizzle with olive oil and add garlic salt and garlic powder. Stir to blend the flavors.
3. Add in the broth and bring to a boil.
4. Once it starts boiling, cover with a lid and turn down to simmer.
5. Simmer for 45 minutes. When done fluff with a fork.
Grilled Asparagus
Ingredients:
1 bunch of asparagus, ends trimmed
olive oil for drizzling
salt and pepper
Directions:
1. Turn grill on low heat. Ours stays around 400 degrees.
2. Drizzle with olive oil and sprinkle with salt and pepper.
3. To get tender but crunchy asparagus, place asparagus directly on the grill and turn every couple minutes. Remove after about 8 minutes.
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I hope you enjoyed our go-to entertaining menu during the summer. If you would like to follow along with me on our home journey, I’d love to have you follow me on Instagram or Pinterest. As always, thank you so much for stopping by!!
xo, Kate