The pretty table is set with “Syracuse” porcelain dinnerware from Robert Haviland and C. Parlon, “Rialto gold” wine goblets by Nason Noretti, “Feuilles” crystal water glasses by Theresienthal, “IT” crystal vases by Colle, and “Ilona” tablecloth from Settings by Mona. The “Adam Gold” matte flatware, “Brick” linen napkins, and “Dogwood” napkin rings are from TableArt. All items available from TableArt (tableartonline.com).
Luncheon planners Catherine Bailly Dunne and Tanis McGregor of Door Couture in Southern California.
Cut a clean, unwaxed small cucumber into slices. Place cucumber, a few wedges of peeled honeydew melon, and a handful of mint leaves in large pitcher. Fill pitcher with water. Cover; chill several hours or up to 3 days. Strain mixture; discard solids. Pour water into tall glasses over ice. Garnish with additional fresh mint. Makes about 8 cups.
To assemble this lunch you’ll need:
• Cucumber slices
• Grape tomatoes
• Sliced feta sprinkled with freshly ground pepper
• Purchased dolmades (stuffed grape leaves)
• Grilled chicken and tomato skewers (grill chicken breasts ahead of time with olive, salt, pepper, and oregano)
• Tabbouleh (recipe below)
• Hummus (recipe below)
• Pita bread
• Lemon wedges
• Italian (flat leaf) parsley for garnish
There is no need to cook the bulgur further for this salad--the dressing softens the wheat while the salad chills.
• 3⁄4 cup bulgur
• 1⁄2 cup chopped, seeded cucumber
• 1⁄2 cup snipped fresh parsley
• 2 tablespoons thinly sliced green onion
• 1⁄4 cup olive oil
• 1⁄4 cup lemon juice
• 1 tablespoon snipped fresh mint
• 1⁄4 teaspoon salt
• 1/8 teaspoon pepper
Place bulgur in colander; rinse with cold water, drain. In bowl combine bulgur, cucumber, parsley, and green onion. For dressing, combine olive oil, lemon juice, mint, salt, and pepper. Cover; shake well. Pour dressing over bulgur mixture. Toss lightly to coat. Cover; chill 4 to 24 hours.
• 1 15-ounce can chickpeas (garbanzo beans), rinsed and drained
• 1 clove garlic, minced
• 1/4 cup tahini (sesame seed paste)
• 1/4 cup lemon juice
• 1/4 cup water
• 1/2 teaspoon salt
• 1/4 teaspoon paprika
In blender or food processor, combine chickpeas, garlic, tahini, lemon juice, the water, salt, and paprika. Cover; blend until smooth. Sprinkle with additional paprika.
Seared Nectarines and Angel Food Cake
Fat-free angel food cake gets a crisp-toasty surface when grilled. Combined with grilled fruit, a few fresh berries, and a drizzle of honey, and you’ll have a super-fresh dessert without the fat.
• 4 ripe medium nectarines and/or peaches, quartered and pitted
• 2 teaspoons ground cinnamon
• 1/4 cup orange juice
• 1 7-inch angel food cake
• 4 to 6 teaspoons honey (optional)
• 1 cup fresh raspberries and/or blueberries (optional)
• Ground cinnamon (optional)
In small bowl, mix together ground cinnamon and orange juice. Brush nectarines with cinnamon mixture. Reserve excess liquid for angel food cake. For charcoal grill, cook nectarines directly over medium coals 2 to 3 minutes on each side. (For gas grill, preheat grill. Reduce heat to medium. Cover; grill as above.)
Cut eight slices of angel food cake. Brush one side of cake slices with orange juice mixture.
Grill cake slices on rack of uncovered grill directly over medium coals 1 to 2 minutes or until lightly browned. Turn; grill 1 to 2 minutes more. (Or cook cake on griddle over medium heat 1 to 2 minutes per side.)
To serve, place cake slice on plate or bowl. Spoon nectarines on top or alongside. Drizzle with honey, top with fresh berries and sprinkle with additional cinnamon. Makes 8 servings.
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A girlie, glamorous palette accents an afternoon of pampering