Say farewell to summer with delightful luncheon loaded with flavors and colors celebrating the season. This menu serves 12 – 14 friends.
Beverages
Watermelon Lemonade
Water pitchers with cucumber slices
Epicurious: Greek Orzo and Shrimp Salad
Spinach, Quinoa, Lentil Salad with Sun-dried Tomatoes
Watermelon Arugula Salad with Goat Cheese
(I skip the goat cheese because the Orzo and Shrimp Salad has feta cheese)
Board of manchego, kalamata olives and crusty bread
Dessert Mango Yogurt Mousse
Day Before
- Make the Greek Shrimp and Orzo Salad
- Cook the quinoa
- Cook the lentils
- Cut up the watermelon
- Make the Mango Yogurt Mousse
- Make the salad dressing for both the Spinach and the Arugula salad
Day Of
- Toss all the ingredients for the Spinach, Quinoa, Lentil Salad except for the salad dressing
- Toss together the watermelon arugula salad except the dressing
- Slice the bread, prep the cheese and bread board
- Just before serving, put the salad dressing on the salads
Produce
Green onion, 1 -2 bunches
Red onion
Lemon, 4 – 6
Dill
Lemon 3
Cucumbers, 2
Cherry tomatoes 8 – 12 oz
Arugula
Watermelon
Spinach
Refrigerated
Shrimp, 2 – 3 pounds
Feta cheese, 8 – 10 oz
Plain Greek yogurt
Heavy cream, 1 cup
Mango, 4 large of 6 medium
Manchego cheese, or other cheese
Kalamata olives
Crusty bread
Pantry
1 pound whole-wheat orzo
Quinoa, 1 cup
Lentil, 8 oz
Sun-dried tomatoes, in olive oil
Pumpkin seeds