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Food & Entertaining

A Grilling Good Time

Author: Terri Feder
Issue: May, 2013, Page 112



Turn to the Barbecue for a Fresh and Easy Summer Feast

May in Arizona, with its mild evening temperatures, is perfect for an outdoor grilling party. But instead of throwing a few steaks on the barbie, why not whip up some homemade pizzas? Nothing beats the crisp, slightly smoky crust of a pizza baked on the grill. Add some olive, orange and fennel tapenade crostini, a grilled summer vegetable salad, fruity and refreshing sangria, and a parfait of strawberries and gelato with a sweet, peppery balsamic vinegar for dessert, and you have the makings for a splendid summer repast. Guests can even roll out their own pizzas. Read on for Chef Sydney Dye’s flavorful recipes.


MENU
Antipasto Platter
    *Olive, Orange and Fennel Tapenade Crostini

    Cheese Assortment With Crackers

    Prosciutto and Salami

    Dried Apricots, Dates and Figs

    Marcona Almonds

*Grilled Vegetable Salad with *vinaigrette dressing

*Grilled Margherita Pizza (with homemade thin-crust pizza dough)

*Strawberries With Balsamic Vinegar

*Italian Sangria

* Click for recipes

Want to spend more time chilling with friends? Consider purchasing pizza dough, pizza sauce, tapenade, and a vinaigrette dressing for the grilled veggies.

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