Catering · Summertime

Prepping for a Delicious Summer in Leabeth’s Kitchen

The sun is finally shining in colorful Colorado, again!

I started writing this post last week, then we got a typical spring rain storm which brought on some super chilly weather. But now we’re back in business, the sunny day business 🙂

The tulips are in bloom, the streams are flowing. That means it’s time to start eating more things from the garden. What better time to add some light, garden-grown inspired dishes to the menu. Take a peek at it right here.

Having grown up in Florida, seasonal eating was never an issue of ours. I knew of it. Most of my family is from Pennsylvania, which has a very seasonal climate. So stories of eating tomatoes straight from the garden and green peas were the basis of my “Seasonal” knowledge. In Florida however, there is pretty much only one season, hot. Sweltering heat does grow some really delicious juicy tomatoes, but I couldn’t take the heat. So we moved west!

Now that I’ve lived in Colorado for four years, (really, it’s been that long already?) I’ve grown to really appreciate all of the fresh fruits and vegetables that the spring and summer bring. I wanted to highlight some of my favorite recipes and some new ones that I found, and I’ve done this in my Seasonal Menu.

One of my favorite salads added to the menu, which really makes me think of home, is the Heirloom Tomato, Red Onion and Avocado Salad. Dressed with white wine vinegar and fruity olive oil then finished with fresh picked tarragon. This salad just screams summer to me. No heavy dressing, (not that I don’t love a creamy macaroni salad! yum). This salad just focuses on the tomatoes, and all their meaty, juicy glory.

Heirloom tomato, red onion, avocado, fresh, gourmet, seasonal eating
Rich reds, golden yellows, and vibrant greens, it’s sure to be a beautiful addition to any summer table.

Another southern inspired addition to the menu is the Prosciutto, Melon and Ciliegine skewers.

Ciliegine is the Italian word they use to classify the size of the ball of fresh mozzarella. Comparable to a large marble, it’s the perfect size to be skewered.

The salty prosciutto with sweet melon and fresh cheese are such a classic pair. Who knew my Florida roots ran so deep. I have Creole shrimp cocktails on the seasonal menu too. Yum!

If you have a party coming up that you’d like to indulge in one of these salads at, please contact Leabeth’s Kitchen today! I’d love to help you create that buzz around your party that everyone is hoping for. Best of all, you don’t have to do a thing!

 

 

 

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