End of Summer Dinner Party Menu


Summer nights are so much more encouraging to gather with loved ones and share a meal than those dark winter days, right?! It’s just nice to be outside on the deck grilling and relaxing! Jay and I made dinner for my mom and sister and we enjoyed eating it on the roof in LBI. I figured that I would share our simple menu because it was easy to make and everyone enjoyed it! None of this is ground breaking haha but I figure we are all looking for a little inspiration for simple entertaining ideas/meal ideas for these last few weeks of summer. All of these recipes serve 4 people so just increase it if you want to serve more!

Burrata Salad:


1 container of burrata cheese

Balsamic glaze (enough to drizzle on top)

4 yellow peaches (ripe)


3 T olive oil

1 T Lemon pepper grinder (Trader Joes) or if you don’t have that, sub for 1/3 T of salt, pepper, and dried garlic


Preheat your grill to medium heat

Slice the peaches into long, thin slices (about 1/2 inch thick). Lightly brush them with olive oil. Place them on the grill for a few minutes (until they begin to soften and have grill marks). Then, flip each piece for the other side to cook.

Place the arugula in a bowl and toss with remaining olive oil. Add the sliced peaches and burrata on top. Season with lemon pepper grinder. Drizzle with balsamic reduction.


Marinade for Shrimp Skewers & Grilled Vegetables:


3 limes (juiced)

1/2 cup brown sugar

1/3 cup honey

10T chili lime spice from Trader Joe’s (or cajun spice if you don’t have the Trader Joe’s spice)


Mix/whisk all of the ingredients in a bowl and then divide in half into another bowl


Grilled Vegetable Skewers:


1 large zucchini

1/2 large pineapple

1 red bell pepper

1 red onion


Preheat grill to medium heat (should already be done)

Chop all of the vegetables and pineapple into pieces 1-2 inches big

Coat the vegetables and pineapple in the marinade (the 1/2 that you set aside) and then alternate as you place onto skewers

Place on grill until they get lightly golden brown (about 8 minutes on each side) and then flip


Grilled Shrimp Skewers:


1 lb peeled shrimp

1/2 of the marinade


Preheat the grill to medium heat (should already be done)

Peel and prep the shrimp

Place the shrimp in the bowl with the marinade to coat them in the sauce and then place them on skewers (about 4 per skewer with a little bit of space in between each shrimp)

Place skewers on the grill and turn over once you notice that the shrimp turns white/pink (about 2-4 minutes per side)

Corn on the Cobb:


4 ears of corn

1.5 T olive oil

2 sticks unsalted butter

1/8 cup freshly chopped chives

Freshly ground pepper

1T salt


Preheat grill to medium heat (should already be done)

Husk the corn

Place the corn in a cold bowl of water with 1 T of salt for 10 minutes

Remove the corn from the bowl and dry off

Use a pastry brush to coat the corn in a thin layer of olive oil

Place the corn on the grill and turn every few minutes until all of the sides are cooked (will likely take 10-15 minutes total)

Spread butter and then sprinkle with chives on top and serve

Peach Pie:

I cheated and bought peach pie from a local market that makes homemade pies and served it with caramel ice cream. Here is a recipe to a peach pie that you can make yourself though!