and we’re doing our best to make the most of our newly finished backyard space as much as we can before the kids go back to school. Since finishing The McGee Pool and Pool House, entertaining has taken on a whole new meaning, and we’ve learned that when it comes to outdoor or pool-side food, the simpler, the better (especially when pregnant).
I’m excited to share a few recipes that made entertaining in my third trimester a little easier and that I will keep on rotation even now that baby is here, and summer is on its way out.
Although we love a good barbecue, sometimes hosting while you’re flipping burgers isn’t ideal. For simplicity, we rely on a few go-to recipes we can prepare ahead of time and have ready when guests arrive.
Here are a few of our current favorites:
1 cup about 6 limes, juiced
¾ cup granulated sugar
4 cups water
1 bunch mint
3 sprigs fresh thyme
2 cups ice
Clean and trim mint .
Juice limes and mix in the sugar, whisk until the sugar is dissolved.
Add water and a few mint leaves and continue whisking.
Fill the glass with ice and pour limeade in the glass.
Garnish with thyme
4 fresh tomatoes, small dice
1 white onion, small dice
1 tablespoon garlic, minced
1 ½ tablespoons lime, juiced
1 jalapeno, minced
1 bunch cilantro, rough chop
1 tablespoon am salt
Cracked black pepper, to taste
Clean and trim all the vegetables .
Dice the tomatoes and onion in about ½ cubes.
Chopped the cilantro.
In a large bowl combine all the ingredients.
Marinate for 24 hours.
1 grapefruit, segmented
1 box mixed greens
1 fennel, thinly sliced
½ cup fresh ricotta
2 avocados, small diced
1 cup raspberries
2 tablespoons honey
1 cup olive oil
½ cup white vinegar
1 teaspoon am salt
Clean and trim grapefruit and segment into slices.
Clean and trim fennel then slice the root into thin pieces.
Cut avocado into bite size pieces.
In a serving bowl place the mixed greens and each item finishing with a spoonful of fresh ricotta over the top.
In a blender add the raspberries, white vinegar, honey, and a m salt. Turn the blender on medium speed and slowly add the olive oil until it’s completely emulsified.
1 Flank Steak
1 tablespoons am salt
1 tablespoons paprika
1 teaspoon chile powder
Clean and trim flank steak. Leave uncovered on the counter for 20 min to dry.
In a mixing bowl add the salt, paprika, and chile powder.
Add the dry rub to the steak at least 20 min before you grill.
Grill at 500 degrees for about 8 minutes on each side, let rest for 10 minutes and service.
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