Summer Harvest Highlights
Summer is the best time to enjoy fresh fruits and vegetables at their peak. Tomatoes are juicy and great for salads, sandwiches, and sauces. Sweet corn is tender and perfect for grilling or boiling. Zucchini and summer squash can be eaten raw or cooked. Stone fruits like peaches, plums, and nectarines are sweet and good for snacking or baking. Fresh berries—strawberries, blueberries, and raspberries—add a bright flavor to breakfasts and desserts. Cucumbers and bell peppers bring a refreshing crunch to meals. These summer foods not only taste great but also support local farmers. Enjoy summer by adding these fresh, healthy ingredients to your meals.
Stationary Appetizers:
Cucumber Cups with Herbed Goat Cheese:
mini cucumber rounds filled with whipped chèvre, dill, and chives.
Caprese Skewers:
cherry tomato, mozzarella, basil, finished with balsamic glaze.
Mini Endive Boats:
endive leaves filled with ricotta, lemon zest, and pistachios.
Grilled Zucchini & Squash Rolls:
filled with herbed cream cheese and microgreens.
Shrimp Cocktail Shooters:
chilled shrimp with cocktail sauce or citrus aioli.
Smoked Salmon Blinis:
mini pancakes with crème fraîche, salmon, and dill.
Tuna Tartare on Wonton Crisps:
diced tuna with avocado, sesame, and microgreens.
Crab Salad Tartlets:
mini pastry cups filled with crab salad and lemon aioli.
Mini Chicken Satay Skewers:
grilled chicken with peanut or citrus glaze.
Prosciutto-Wrapped Melon:
sweet melon wrapped in thin prosciutto, finished with mint.
Mini Beef or Lamb Sliders:
small gourmet burgers with a light aioli or herb spread.
Mini Chicken Salad Phyllo Cups:
creamy herbed chicken salad in bite-sized cups.
Strawberry & Mascarpone Crostini:
toasted baguette with mascarpone and fresh berries.
Stuffed Cherry Tomatoes:
filled with herbed goat cheese or ricotta and a sprinkle of chives.
Mini Ratatouille Cups:
roasted zucchini, eggplant, and peppers in a filo or pastry cup.
Crudité Cones:
fresh seasonal vegetables served in small cones with a light herb dip.
Mini Spinach & Feta Phyllo Triangles:
light, flaky, and herby.
Family Style Menu:
Proteins:
Seared Salmon
Finished with a lemon-herb butter or citrus vinaigrette.
Grilled Halibut or Cod
Lightly seasoned, served with herb oil drizzle.
Seared Scallops
Served with a touch of citrus beurre blanc or microgreens.
Shrimp Skewers
Slightly grilled with a lemon-garlic or citrus glaze.
Lobster Tail or Medallions
Poached or roasted, finished with drawn butter.
Grilled Chicken Breast
With fresh herb marinade or light lemon-thyme glaze.
Chicken Roulade
Thinly sliced, stuffed with summer herbs, or light vegetable filling.
Cornish Hen
Roasted individually with citrus and rosemary finish.
Turkey Medallions
Seared and finished with a light herb or fruit-based glaze.
Grilled Pork Tenderloin
Lightly seasoned or with a fruit glaze (like peach or apricot).
Pork Medallions
Pan-seared and finished with fresh herb or citrus jus.
Prosciutto-Wrapped Pork Loin
Thin slices served individually, lightly glazed.
Filet Mignon Medallions
Seared and finished with herb oil or a light red wine glaze.
Grilled Lamb Chops or Medallions
Finished with fresh mint or rosemary.
Beef Tenderloin Carpaccio
Thinly sliced, drizzled with olive oil and microgreens.
Grilled Halloumi or Burrata
Served simply with fresh herbs or a drizzle of citrus oil.
Stuffed Zucchini or Squash Blossoms
Filled with herbed ricotta or chèvre.
Sides:
Grilled Asparagus with Lemon Zest
Lightly charred, finished with a drizzle of olive oil.
Zucchini & Summer Squash Ribbons
Tossed with fresh herbs and a light vinaigrette.
Heirloom Tomato & Burrata Salad
Basil, microgreens, balsamic drizzle.
Baby Green Salad with Citrus Vinaigrette
Mixed baby greens, microgreens, and shaved radish.
Corn & Pea Succotash
:ghtly sautéed with fresh herbs.
Herbed Fingerling Potatoes
Roasted with fresh thyme and olive oil.
Lemon & Herb Quinoa
Light, fluffy, and subtly citrusy.
Orzo with Fresh Summer Vegetables
Zucchini, cherry tomatoes, and basil.
Couscous with Mint & Peas
Lightly tossed with lemon and olive oil.
Grilled Baby Carrots with Honey Glaze
Lightly roasted and sweetened.
Sautéed Green Beans Almondine
Green beans with toasted almonds and a touch of butter.
Roasted Rainbow Beets
Served warm or chilled with a light herb oil drizzle.
Charred Broccolini
Finished with lemon and chili flakes.
Asparagus Bundles with Citrus Vinaigrette
Lightly blanched asparagus tied with chive and drizzled with lemon vinaigrette.
Heirloom Tomato Carpaccio
Thinly sliced colorful tomatoes with microgreens, burrata crumbles, and aged balsamic.
Charred Baby Zucchini with Herb Oil
Grilled zucchini drizzled with basil-chive oil and finished with edible flowers.
Shaved Fennel & Citrus Salad
Fennel, orange and grapefruit segments, fennel fronds, and a light champagne vinaigrette.
Rainbow Carrot Ribbons
Lightly roasted or shaved, tossed with microgreens and lemon-thyme vinaigrette.
Truffle-Infused Fingerling Potatoes
Roasted with fresh rosemary and finished with a hint of truffle oil.
Lemon & Herb Orzo with Summer Peas
Light, delicate, and aromatic.
Saffron-Infused Couscous with Baby Vegetables
Bright and subtly fragrant, with tender seasonal veggies.
Quinoa & Edamame Salad with Citrus Dressing
Elegant, light, and slightly nutty.
Grilled Broccolini with Toasted Almonds
Crisp-tender with lemon and a drizzle of extra virgin olive oil.
Roasted Rainbow Beet Medallions
Thinly sliced and lightly glazed with sherry vinaigrette.
Mini Summer Squash Gratin
Delicate layers of zucchini and squash, lightly baked with Gruyère or ricotta.
Baby Spinach & Microgreen Salad with Herb Oil
Dressed lightly and finished with edible flowers.
Plated & Coursed
Salads:
Heirloom Tomato & Burrata Salad
Layered heirloom tomatoes with creamy burrata, microgreens, fresh basil, edible flowers, and a drizzle of aged balsamic reduction.
Shaved Fennel & Citrus Salad
Thinly sliced fennel with orange and grapefruit segments, fennel fronds, microgreens, and a champagne vinaigrette.
Baby Greens & Herb Salad
A mix of baby lettuces, arugula, and microgreens tossed with fresh herbs and a light lemon-thyme vinaigrette, finished with shaved radish and edible petals.
Burrata & Grilled Peach Salad
Grilled summer peaches with creamy burrata, toasted pistachios, baby arugula, and a honey-citrus drizzle.
Strawberry & Goat Cheese Salad
Baby spinach, fresh strawberries, crumbled chèvre, toasted almonds, and a light poppy-seed or balsamic vinaigrette.
Baby Arugula & Watermelon Salad
Baby arugula, cubed watermelon, feta crumbles, toasted pistachios, and a light mint-lime vinaigrette.
Spinach & Strawberry Salad
Baby spinach, sliced strawberries, candied pecans, shaved red onion, and a poppy-seed or honey-balsamic vinaigrette.
Mixed Microgreens & Herb Salad
Microgreens with tarragon, chervil, and chives, finished with edible flowers and a champagne vinaigrette.
Butter Lettuce & Citrus Salad
Tender butter lettuce leaves with grapefruit and orange segments, avocado slices, and a light citrus-honey dressing.
Romaine & Pea Shoot Salad
Romaine hearts, fresh pea shoots, shaved radish, and snap peas with a lemon-tarragon vinaigrette.
Frisée & Endive Salad
Frisée and Belgian endive with roasted golden beets, toasted walnuts, and a light Dijon-mustard vinaigrette.
Plated Appetizers:
Grilled Asparagus with Whipped Ricotta
Tender asparagus spears topped with lemon-scented whipped ricotta, microgreens, and a drizzle of herb oil.
Seared Scallop over Pea Purée
Single seared scallop atop fresh pea purée, finished with microgreens and lemon oil.
Lobster Medallion Salad
Tender lobster with avocado, cucumber ribbons, and microgreens, dressed lightly with citrus vinaigrette.
Citrus Shrimp Salad
Chilled shrimp with citrus segments, shaved fennel, avocado, and a light herb vinaigrette.
Lamb Loin Carpaccio
Thinly sliced rare lamb with baby arugula, shaved fennel, micro herbs, and a citrus-herb vinaigrette
Seared Scallop with Corn Purée
Single scallop plated on a lightly sweet corn purée, garnished with microgreens and edible flowers.
Beef Tartare with Microgreens
Finely diced tenderloin, lightly seasoned, plated with quail egg yolk and microgreens.
Mini Lamb Loin with Mint Pesto
Seared lamb medallion with a dollop of fresh mint pesto and micro herbs.
Beef Carpaccio with Arugula & Parmesan
Thinly sliced rare beef, baby arugula, shaved Parmesan, and a drizzle of truffle oil.
Chicken Roulade with Summer Herb Purée
Sliced roulade with fresh herbs, plated on a light pea or zucchini purée.
Entrees:
Seared Halibut with Summer Vegetable Ragout
Lightly seared halibut atop a medley of zucchini, bell peppers, and cherry tomatoes, finished with herb oil.
Lobster Tail with Citrus Beurre Blanc
Poached or roasted lobster tail with a delicate citrus beurre blanc and microgreens.
Pan-Seared Salmon with Corn Purée
Salmon filet plated on sweet corn purée with charred baby vegetables and herb oil.
Shrimp & Asparagus Risotto
Creamy risotto with grilled shrimp, blanched asparagus tips, and micro herbs.
hicken Roulade with Summer Herb Purée
Thinly sliced roulade stuffed with fresh herbs, plated over a light pea or zucchini purée
Filet Mignon with Grilled Summer Vegetables
Tender filet, lightly seared, plated with charred zucchini, squash, and heirloom cherry tomatoes.
Herb-Crusted Lamb Loin
Seared lamb loin with fresh herb crust, finished with mint oil and seasonal microgreens.
Beef Tenderloin Medallions with Tomato & Basil Salsa
Individual medallions with fresh cherry tomato and basil salsa, plated elegantly with micro herbs.
Miso-Glazed Black Cod with Summer Melon Salad
Tender cod glazed with miso, served with a refreshing diced melon and cucumber salad, finished with micro herbs.
Tuna Tataki with Avocado & Heirloom Tomato
Lightly seared tuna with avocado mousse, heirloom tomato concassé, and yuzu-soy vinaigrette
Chicken Ballotine with Peach & Basil Chutney
Tender chicken roulade stuffed with summer vegetables, paired with a lightly sweet peach-basil chutney.
Corn-Fed Quail with Berry Gastrique
Seared quail breast finished with a lightly tart berry gastrique and micro herb garnish.
Tea-Smoked Chicken with Cucumber & Citrus Salad
Delicately smoked chicken medallions paired with refreshing cucumber and citrus segments.
Beef Tenderloin with Charred Peach & Balsamic Glaze
Seared beef medallions plated with lightly caramelized summer peach and a drizzle of aged balsamic reduction.
Lamb Loin with Watercress & Strawberry Purée
Herb-crusted lamb loin served over a sweet-tangy strawberry purée with fresh watercress.
Mini Beef Wellington with Summer Vegetable Duxelles
Individual beef Wellington bites featuring zucchini, squash, and bell pepper duxelles, finished with micro herbs.
Dessert:
Strawberry & Basil Shortcake
Layers of macerated strawberries, fresh basil, and light sponge, topped with whipped cream and micro mint.
Lemon & Raspberry Tartlet
Mini tart with lemon curd, fresh raspberries, and a dusting of powdered sugar or edible petals.
Peach & Mascarpone Parfait
Layered grilled peaches, mascarpone cream, and almond crumble, finished with a mint sprig.
Mixed Berry Pavlova
Crisp meringue base topped with whipped cream, fresh berries, and edible flowers.
Lemon Panna Cotta with Blueberry Compote
Silky lemon panna cotta topped with lightly sweetened blueberry compote and micro herbs.
Meyer Lemon Tart with Candied Citrus Peel
Individual tart with lemon custard, glazed with candied citrus peel and mint.
Citrus & Coconut Verrine
Layered coconut cream and citrus segments in a small glass, garnished with toasted coconut flakes.
Chocolate Mousse with Fresh Berries
Velvety chocolate mousse plated with raspberries, blueberries, and a touch of edible gold or mint.
Mini Chocolate Tart with Strawberry Gel
Dark chocolate tart with strawberry coulis, fresh berry, and a microgreen garnish.
Seasonal Produce List:
Fruit:
Apricots
Blackberries
Blueberries
Cantaloupe
Cherries
Cranberries
Figs
Gooseberries
Grapes
Guava
Honeydew melon
Kiwi
Lemons
Limes
Lychee
Mangoes
Nectarines
Olives
Oranges
Papayas
Peaches
Pears
Pineapple
Plums
Raspberries
Strawberries
Watermelon
Vegetables:
Tomatoes
Zucchini
Cucumbers
Bell peppers
Eggplant
Green beans
Sweet corn
Summer squash
Okra
Lima beans
Yellow wax beans
Hot peppers (jalapeño, serrano, habanero)
Swiss chard
Kale
Spinach (heat-tolerant varieties)
Carrots
Beets
Radishes
Onions (green onions/scallions)
Garlic scapes
Potatoes (new potatoes)
Pumpkins (early varieties)
Watermelon (technically a fruit, often grown alongside veggies)
Cantaloupe (also a fruit but commonly grown in summer vegetable gardens)
Herbs such as basil, cilantro, dill, and parsley
This list features common and popular vegetables grown throughout the summer, ideal for fresh eating, cooking, and preserving..
Event Five
It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.
Event Four
It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.
Event Three
It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.
Event Two
It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.
Event One
It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.