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At Home with etúHOME: Summer Recipes

Although summer looks a bit different this year, freshly picked ingredients and outdoor dining can still be thoroughly enjoyed. With a little bit of inspiration and serveware that elevates your every day, you can still celebrate summers best.

We've partnered up with Marcy Braselton from Community Kitchen ATL, to share her summer recipes that are effortless and full of fresh ingredients. Marcy will walk you through creating 3 easy recipes: summer sangria served in a recycled mason jar, a simple green salad tossed in a natural dough bowl, and a seasonal snack board served on our navy rectangle mod charcuterie board. Place your iPad in your iPad/Cookbook Holder and follow along with Marcy's pantry list provided below the video.

Marcy expertly used a Natural Dough Bowlthe Navy Rectangle Mod Charcuterie Board, and a 5L Mason Jar to prep and serve each recipe. Get the look and serve the seasons finest ingredients with the recipes below, 

Summer Sangria in Mason Jar Simple Green Salad in Natural Dough Bowl Seasonal Snack Board on Navy Rectangle Mod Charcuterie Board, Medium

Follow Along Pantry List 

Summer Sangria
  • 1/4 C Triple Sec or St Germain Liqueur
  • 2 bottles crisp + light white wine (I like Pinto Grigio)
  • 3 T light agave
  • 3 C mixed seasonal fresh fruit (strawberries, peaches, apricots, plums, blueberries, raspberries, etc), sliced
  • 8 basil leaves
  • 1 lime, sliced
  • 1 lemon, sliced
  • 1 can club soda
Simple Green Salad
  • 1 small head of romaine, chopped
  • 5 C baby arugula 
  • 1/2 C shaved Parmesan
  • 1 - 2 black or red plums, sliced 
  • 1/2 C candied nuts, chopped
Dressing
  • 3 T Champagne vinegar
  • 1 T honey
  • 1 T Dijon mustard
  • 1/3 C olive oil
  • pinch of salt + cracked pepper
Summer Snack Board Ingredients
  • CHEESE: 2 different varieties
  • MEAT: cured meat of your choice
  • SAVORY: 2 items (pickled items, nuts, etc)
  • SWEET: 3 items (seasonal fruit, preserves, candied nuts, etc)
  • DELIVERY DEVICE: sliced baguette + crackers/crisps
  • 2 -3 sprigs of fresh herbs or edible flowers
Marinated Grape Tomatoes (for snack board)
  • 4 C mixed grape tomatoes quartered
  • 1/2 T kosher salt1 shallot, thinly sliced
  • 2 cloves garlic, crushed and diced
  • 3 T extra virgin olive oil
  • 1 T fresh thyme leaves
  • 3 T champagne vinegar
  • 1/2 t red pepper flakes
  • freshly ground pepper
Seasonal Hummus (for snack board)
  • 1 C store-bought hummus
  • 1/4 C thick plain yogurt
  • 1 C fresh herbs (parsley, basil, mint, tarragon, oregano, etc)
  • sea salt + cracked pepper, to taste
  • olive oil for drizzle

 

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