Around this time of the summer, the structure for meals loosens up a little, and hunger is sometimes a bit milder. Snacking can suffice for lunch or dinner, or maybe you’re doing some casual entertaining where grazing takes the place of a full meal.
Dips and things work really well as a foundation for these light, informal meals, where a plate of sliced tomatoes can become the centerpiece to anchor a spread. A couple of heirloom tomatoes with a drizzle of olive oil, some salt and pepper, and a sprinkle of herbs is the easiest thing in the world to “make,” and it’s a showstopper every time.
At the end of June, we had a party to celebrate the summer solstice. I was game to host, but a bit overwhelmed between work and getting ready for incoming tenants arriving a few weeks later, so I wanted to hire someone to help with the food.
There are quite a few people in my area who do pizza catering with a portable oven or oven-equipped truck that pulls right up to the venue. I quickly decided that was the right way to go. It was cost effective, had the casual vibe I was going for, and who doesn't like pizza?
Being me, I still did plenty of cooking to supplement the pizza, but somehow the pressure was off. I made a Caesar salad using local romaine and the Zuni Cafe dressing, and a bean salad with canned butter beans, green beans, wax beans, and tomatoes dressed with pesto. (The latter is a variation of a dish I’ve been bringing to potluck beach parties for years. I call it a "beach salad" because it gets better as it sits and doesn't blow away if it's a little windy.) I also made a batch of Tara O’Brady’s famous chocolate chip cookies, and my strawberry pie crumble bars for dessert. Handheld desserts only!
For starters, I made a couple of charcuterie platters just so guests would have something to nibble on before the pizzas started coming out. I was also cleaning out my freezer in anticipation of my impending rental, and I decided to make use of some roasted eggplant and roasted peppers I had stashed last year when I shared a newsletter on preserving (see “Saving Summer”).
I used the peppers in a simple recipe from Veg Forward that you may have overlooked. It’s so easy, but it adds a ton of flavor to simple roasted peppers. It’s even a good way to dress up the ones from a jar, but I highly recommend roasting and peeling them yourself. This recipe calls for piling the roasted peppers on toast, but you can use them any way you want, including adding them to a charcuterie platter.
For the eggplant, I used the creamy flesh I had frozen months earlier to make my default eggplant dip, which is basically a baba ganoush, made lighter and creamier with yogurt, and just a little tahini for flavor and richness.
Both of these somewhat afterthought additions to my platters were getting rave reviews from my guests, so I figured I’d reshare the recipes with you today, along with some others that fit into the snack-y, dip-y category.
Did I mention that just as guests were assembling, the skies opened up? I was paralyzed when my worst fears were realized, and the rain was coming down hard and fast. Luckily someone had the presence of mind to make a mad dash for the charcuterie platters and brought them under our covered deck where everyone was forced into close proximity. We nibbled on cheese and salami and dips until the sun came out again, and it was the best party ever!
Ideas and inspo for late summer
Looking for light, snackable dishes for these long, hot days? These four recipes from the archives feel just right for right now.
Smoky Eggplant Dip
This is the eggplant dip I served at my summer solstice party, and it was a hit! Blackening the eggplant on the grill or the gas burner of your stove imparts a subtle smoky flavor.
Avocado Tahini Dip
This creamy dip makes crudités a little more exciting and indulgent.
Zucchini Baba Ganoush
If you have a vegetable garden and grow zucchini, this one’s for you!
Blistered Shishitos with Avocado Crema
The avocado puree gives the peppers another delicious dimension.
