Our Issue Two “Celebrate the Style” feature was so chock full of delicious food, we couldn’t fit them all into the magazine!  Here are the recipes for some of the delicious snacks and small bites featured in our end of summer pool party.  We sourced many of the ingredients from that day’s farmer’s market and from our own gardens.  Thanks to Brady Tavern for helping us bring our ideas to life!

Melon, Pea and Squash Bruschetta

4 zucchini and yellow squash

1 cup peas

1/2 melon, cut into chunks

1/2 cup fresh mint leaves, torn

sliced baguette or country bread, toasted

6 ounces fresh pecorino cheese

Lemon Vinaigrette:

grated zest and juice of 2 lemons

1/2 teaspoon sugar

1 c. olive oil

salt

Cut the zucchini and squash lengthwise into thin strips using a mandoline.  Put the strips in a bowl with a pinch of salt and let stand for 5-10 minutes.  Add peas, melon and mint to the squash along with a few tablespoons of lemon vinaigrette to dress.  Spoon mixture on toasted bread.  Top with shaved pecorino.

*Adapted from Tartine Bread by Chad Robertson

This bruschetta was a huge hit with our guests…we absolutely couldn’t get enough!

Shrimp, Cucumber and Dill Canapes

1/2 cup dry white wine

1 tablespoon kosher sale

12 medium shrimp

6 thin slices white sandwich bread, crusts removed, toasted

3 ounces Shallot Parsley Butter (below)

1 seedless cucumber

1 small bunch fresh dill

Shallot-Parsley Butter

8 1/2 tablespoons unsalted butter, room temperature

1 large shallot, minced

1 tablespoon dry white wine

1 teaspoon kosher salt

1 tablespoon finely chopped flat leaf parsley

Bring wine, 2 cups water and salt to a simmer in a medium saucepan.  Add shrimp and cook, uncovered until cooked through, about 1 minute.  Drain, cool, peel and devein.  Spread bread slices with shallot butter.  Thinly slice the cucumber lengthwise using mandoline.  Place 2 cucumber slices side by side to cover the surface of the bread.  Arrange sprigs of dill over the cucumber.  Cut 2 shrimp in half lengthwise and evenly space the 4 pieces on the bread.  Cut each piece of bread into quarters.  Repeat with remaining ingredients.

*Adapted from Martha Stewart’s Hors d’ Oeuvres Handbook

Dhal Dip

1 cup yellow lentils

1/4 teaspoon ground tumeric

1 large shallot, chopped

3/4 teaspoon kosher salt

2 tablespoons canola oil

2 garlic cloves, thinly sliced

2 small red chili peppers

In a saucepan, bring lentils, tumeric, shallot and 2 1/4 cups water to a boil.  Simmer, partially covered, until the liquid is absorbed, about 20 minutes. Remove from heat and run through a food processor until smooth, stirring in salt.  Keep warm and place in serving dish.  Heat canola oil over low heat.  Add garlic and whole chili peppers and cook for 1 minute.  Add curry leaves and cook, stirring, until garlic browns, 1-2 minutes.  Spoon mixture onto the dhal.  Serve with pita strips.

*Adapted from Martha Stewart’s Hors d’ Oeuvres Handbook

Hint – you can make this ahead of time and reheat…if it dries out a bit, add oil!

No recipe needed here, just a quick note that simple snacks like olives and pistachios are great to keep on hand for guests to munch on after the heartier snacks are gone.  We dressed ours up and winked at the throwback theme with cocktail picks to coordinate with the party colors.  Easy but adds lots of impact!

One of our absolute favorite parts of this table were of course, the sweets!  Local Macaron Master Molly Martin (say that 5 times fast!) with Flora bakery made the most delicious macarons for us!  She has tons of flavors but can also customize colors as she did for our gathering. The bright grassy green added a great pop to the table and the treats are just as tasty as they look!  Tulsans, give her a shout.  I am already planning my next excuse to indulge.

The recipes for the last two items on our menu, Caprese Skewers and Pimm’s Cup Cocktails are featured in Prairie Hive Magazine, Issue Two.  If you haven’t already, take a peek and find these recipes and have a look at our beautiful feature home and the rest of this party!