More
close ad

Summer Entertaining Recipes

Fantastic burgers, fruity sangria and more hot-weather essentials great for summer entertaining.

By Family Circle food editors

  • Share
  • Print
  • view all thumbnails
Strawberry Agua Fresca
26 of 26
26 of 26
1 of 26
Strawberry Agua Fresca

Makes: 5 cups
Prep: 10 minutes

1 of 26
2 of 26
Grilled Chicken with Peach Barbecue Sauce

Makes: 8 servings
Prep: 15 minutes
Cook: 30 minutes
Grill: 30 minutes

2 of 26
3 of 26
Spicy Chipotle Burgers

Makes: 8 servings
Prep: 15 minutes
Grill: 10 minutes

3 of 26
4 of 26
Fried Green Tomatoes with Red Pepper Aioli

Makes: 9 servings
Prep: 25 minutes
Cook: 4 minutes per batch

4 of 26
5 of 26
Shrimp Po' Boy

Makes: 6 servings
Prep: 20 minutes
Cook: 2 minutes per batch

5 of 26
6 of 26
Salmon Sliders with Chipotle Mayonnaise

Makes: 16 sliders
Prep: 15 minutes
Cook: 6 minutes

6 of 26
7 of 26

Balsamic-Glazed Kielbasa Skewers
Makes: 6 servings
Prep: 20 minutes
Grill: 10 minutes

Chimichurri Vegetable
Makes: 4 servings
Prep: 20 minutes
Cook: 10 minutes
Refrigerate: 1 hour
Grill: 12 minutes

Mediterranean Meatball
Makes: 4 servings
Prep: 25 minutes
Grill: 12 minutes

Five-Spice Chicken
Makes: 4 servings
Prep: 20 minutes
Refrigerate: 2 hours
Grill: 14 minutes

7 of 26
8 of 26
Guacamole with Grilled Quesadillas

Makes: 6 servings
Prep: 20 minutes
Cook: 10 minutes
Grill: 2 minutes per batch

8 of 26
9 of 26
Warm Fingerling Potato Salad

Makes: 8 servings
Prep: 15 minutes
Cook: 20 minutes

9 of 26
10 of 26
Grilled Panzanella Salad

Makes: 8 servings
Prep: 15 minutes
Grill: 14 minutes
Let Stand: 30 minutes

10 of 26
11 of 26
Gazpacho

Makes: 6 servings
Prep: 15 minutes
Let Stand: 15 minutes
Chill: 1 hour

11 of 26
12 of 26
Triple Melon Salad

Makes: 8 servings
Prep: 15 minutes
Cook: 3 minutes

12 of 26
13 of 26
Grilled Summer Vegetables and Romesco Sauce

Makes: 8 servings
Prep: 30 minutes
Grill: 10 minutes

13 of 26
14 of 26
Cherry Galette

Makes: 8 servings
Prep: 30 minutes
Refrigerate: 1 hour
Bake: 55 minutes

14 of 26
15 of 26
Strawberry Cornmeal Shortcake

Makes: 8 servings
Prep: 25 minutes
Bake: 15 minutes

15 of 26
16 of 26
Berry Margarita Cheesecake Squares
16 of 26
17 of 26
Cherry-Berry Sangria

Makes: 8 servings
Prep: 5 minutes
Refrigerate: 2 hours

17 of 26
18 of 26
Peach Bellini

Makes: 12 servings
Prep: 10 minutes

18 of 26
19 of 26
Grilled Bruschetta Caprese

Makes: 16 pieces
Prep: 15 minutes
Grill: 2 minutes

19 of 26
20 of 26
New-Wave Surf and Turf with Avocado-Orange Salsa

Makes: 8 servings
Prep: 20 minutes
Marinate: 4 hours (steak), 30 minutes (fish)
Grill: 13 minutes
Rest: 5 minutes

20 of 26
21 of 26
Wild Rice and Corn Salad

Makes: 8 servings
Prep: 20 minutes
Cook: 15 minutes

21 of 26
22 of 26
Vietnamese Vegetable Pinwheels

Makes: 24 pieces
Prep: 20 minutes
Refrigerate: 2 to 4 hours

22 of 26
23 of 26
Baby Lettuce and Arugula Salad with Summer Tomato Dressing

Makes: 8 servings
Prep: 10 minutes
Cook: 3 minutes

23 of 26
24 of 26
Lobster Rolls

It's a seafood shack classic that captures summer at its best—the lobster roll. And you don't have to be a master chef to make it. With just a few quality ingredients and minimal fuss, you can create something sublime.

Directions

  • In a large bowl, whisk together 1/2 cup mayonnaise, 2 teaspoons each olive oil and lemon juice, and 1/8 teaspoon each Old Bay seasoning, salt and black pepper.
  • Gently fold in 2 cups coarsely chopped lobster (from 2 steamed tails) and 2 tablespoons snipped chives.
  • Spoon mixture into 4 top-loading rolls. Garnish with additional chives.

Makes 4 servings.

24 of 26
25 of 26
Honeydew Melon Soup

Chilled fruit soups are perfect for hot days when you want something light. This pretty puree of melon, mint and yogurt is a great summer appetizer—and a breeze to make.

Directions

  • In the bowl of a food processor, add 8 cups cubed honeydew melon (medium ripe), 1/4 cup mint leaves, 2 tablespoons lime juice, 1 tablespoon honey and a pinch of cayenne pepper. Pulse a few times to combine; process until smooth.
  • Refrigerate for a few hours. To serve, divide equally among 4 bowls and stir 1 tablespoon plain Greek yogurt into each. Garnish with small melon balls, mint and chopped pistachios, if desired.

Makes 5 cups.

Originally published in the October 2013 issue of Family Circle magazine.

25 of 26
close
 

Shop Our Favorites