Join Emily Ealy as she discusses how she designed a home with hospitality in mind. She shares her favorite foods to serve for al fresco summer dining. You'll hear lots of tips for hosting neighborhood children in the backyard and how to set parameters. We discuss God's work through hospitality and the fellowship it brings. Stay tuned to hear her must-have kitchen items! We're so glad you're here!
East Meets Northwest Summer Salad Servings: 20
This might look like a lot but during summer I keep most of these ingredients as staples for a variety of meals, so it’s easy to adapt and change this recipe and throw together for a last minute party.
Pita Bread: Joseph’s Flax, Oat Bran, and Whole Wheat Pita Bread (Flax, Oat Bran & Whole Wheat Pita Bread – Joseph's Bakery (josephsbakery.com)) Garlic powder Italian seasoning Pink salt Cracked pepper Olive oil
Protein: 2-3 pounds beef and lamb gyro meat (from Costco or restaurant supply - can freeze and keep on hand) OR Big pack Hempler’s peppered thick cut bacon (Bake in the oven, keep in fridge or freezer to be able to chop and throw in a variety of summer salads on the fly.) Serve with: Shockingly Easy No-Knead Focaccia, recipe below Drinks and Appetizers, optional Dessert
Salad: 8 ounce jar whole pitted Kalamata olives, chopped 1 ½ pounds ripe cherry tomatoes, sliced in half 8 ounce block fresh feta cheese, shaved & chunked 2 English cucumbers, quartered lengthwise then chopped ½ cup chopped parsley Pink salt, to taste Juice of half a lemon 2 heads dark Romaine, rolled and thin sliced 1 big box mixed greens (start with less and add as needed) 1 to 2 cups fresh chopped mint 1 to 2 cups fresh chopped basil Dressing: (I do this to taste every time and am guessing the quantities even now)
Half of a preserved lemon, finely chopped (Casablanca Market Preserved Lemons, Large) ½ cup red wine vinegar Few pinches dried sumac, optional 1-2 teaspoons pink salt 5 turns or so ground peppercorns 1 teaspoon dried oregano Juice of one lemon Zest of half a lemon, maybe whole 1 ¼ cup olive oil Honey or other sweetener (see below) Shallots, sliced thin and garlic clove, chopped – optional (Not our favorite as they compete with all the bright herbs in this one, but it’s been done before!)
1. Rough chop or tear 4-6 Joseph’s pita bread. Throw on cookie sheet and toss to cover with smattering of garlic powder, Italian seasoning, pink salt, a couple turns of cracked pepper and a drizzle of olive oil.
2. Bake around 300° until dried out but not burnt. I always guess and usually burn some first-the timer is your friend! Can do ahead and store in airtight container but will need to freshen up with a warm crisping prior to serving because they might become slightly soggy.
3. Grill or sheet pan roast gyro meat for crisp and slightly charred exterior. This can be served on the side or chopped and thrown in just before serving. (Or use chopped bacon.)
4. Make dressing by mixing all ingredients together and adjusting to taste. If slightly bitter, balance with a tad of honey, might need more salt, more acidity from lemon, maybe a dash of a fun infused balsamic vinegar if you have it-like pomegranate molasses vinegar instead of the honey for sweet balance.
5. In a giant serving bowl toss first 7 salad ingredients. Mix up and leave to marinate.
6. Just before serving, top with next 4 salad ingredients. Add meat, pita, and dressing (Go less to start and add more as needed.). Toss and serve immediately.
Note: Shockingly Easy No-Knead Focaccia is a good filler side but adding more veggies and feta can also do the trick.
Bale Breaker Pilsner (fresh, crisp, slightly cider-esque)
1 ounce Dubonnet Rouge
1 ounce floral gin
¾ ounce dry vermouth
Stir with extra-large ice cube.
Keep shelled pistachios, dried apricots and mangos, Castelvetrano & Kalamata olives, hard cheeses like a good parm-reg or sharp coastal cheddar to shave for appetizers.
No fuss lemon tart, a quick freezer sorbet - mango/lime, plum/vodka, peaches and cream, segmented red grapefruit with a blanket of unsweetened shredded coconut and a drizzle of honey or a fruit infused vinegar (like peach, strawberry or lime)
Dessert platter-wrap well and freeze favorite cookies and keep coordinating ice cream for ice cream sandwiches on the fly. Stock a variety of high end cookies and quality chocolates, fruit and nuts.
Note: Grocery outlet is a fun haunt to stock the dry pantry with an interesting appetizer/snack/dessert/frozen dessert variety to keep on hand.
Two other main dish options -
Chicken Satay served with Thai Slaw:
Dessert - No Fuss Lemon Tart. - Half Baked Harvest
Dessert - Mango-Lime Granita Recipe | Epicurious
Recommended Kitchen Items:
We have the large (have tried the small and all the containers with tops and handheld juicers) and like it because we have the space, use it multiple times a day year-round, and it's interactive and beautiful to leave out. I’m sure most people would be content with something small and handheld, but this is our preference.
Good steak knives:
Muddler for summer citrus and herbs:
Large Serving Grater bowl:
This is easy and beautiful to make quick dips-grate a garlic clove right in the bowl, squeeze lemon and muddle the juice/pulp/zest, smash feta/goat cheese, olives or herbs, and serve with crackers, torn sourdough, and wine.
This is the same idea as an olive oil dipping bowl but the ridges mean you can extract more flavor with whatever you’re mixing, also like a big molcajete…which would work too-giant mortar and pestle.