Family-Style: Summer Feast

Here in Philly, it’s been raining almost daily for I dunno, 5+ weeks now!! So it was a nice treat to grill a summer dinner on a clear night with my girls. The real anecdote of the evening is strictly girl talk, but we had nothing to hide when it came to our appetites.

Herbed Zucchini Ribbons & Red Curry Chicken Skewers

Herbed Zucchini Ribbons & Red Curry Chicken Skewers

Our feast included:

Curried Chicken Kebobs ~ marinated overnight in red curry paste & Greek yogurt, skewered, & grilled

Herbed Zucchini Ribbons ~ sliced lengthwise with a mandolin, S&P, fresh herbs (basil, mint, & thyme from my garden), olive oil, & grilled in a pan

Sunshine’s Tangerine Cabbage & Bleu Salad

Sunshine’s Wheat Pellet Puffy Wheels ~ deep-fried in olive oil

Cucumber Mint Yogurt Sauce ~ Greek yogurt mixed with cubed cukes, fresh mint, minced garlic, & salt

Fresh Chopped Tomatoes

Pocketless Pita

Ariel’s Oatmeal Cookies ~ soft & delicious

Sunshine’s Sangria ~ lemon, orange, lime, peach, & plum

The Mighty Zuke & The Mighty Grill

The Mighty Cuke & The Mighty Grill


Grillin' Kebobs & Zukes!

Sunny Summer Feast

Summer Feast

Summer Plate

Summer Plate

Sunshines Puffy Wheelies

Sunshine's Puffy Wheelies

Sunshine prepping her Sangria

Sunshine prepping her Sangria

4 responses

  1. I’m so proud of you. I see more and more of me in you all the time. Let me know if you need any of my old receipes (all made up as I went of course). Your summer feast looks wonderful – lots of stuff I have never done. I can’t wait to visit this summer and taste some of your fabulous fare. XXXOOO

    • Thanks, Ma! I may have to plan a back patio Luau soon so I can share all the awesome stuff we’ve eaten in Hawaii 🙂 Could eat Ahi Poke every day!

  2. I will definately bring some fresh Ahi with me when I come!!
    I will share with you my favorite summer punch (apart from sangria) it was always a big hit at all of our parties.
    1 btl champagne
    1 or 2 btl dry white wine
    1 btl 7up/sprite (liter)
    2 cups fruit (I usually used strawberries)
    liquor to marinate fruit (I used dark rum)
    Clean and cut fruit into bite size pieces soak with liquor and leave in fridge to marinate for a couple of hours. Keep bottles chilled and only make the punch right as the party starts. Place marinated fruit in a large bowl or serving vessel add all 3 btls (the champagne last) add ice cubes but not too many at once (you don’t want to water it down too much). My favorite thing to do was freeze some small pieces of the fruit in the ice trays – it looks cool floating on top of the punch.
    Let me know if you like this.

  3. Pingback: To Taste: Red Curry Chicken Pitas & Mashed White Beans « No Love More Sincere

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