Quick And Easy Summer Potluck Recipes
If you haven't already yet chances are you will get invited to a potluck this summer. But on these beautiful days, you likely don't want to spend too much time in the kitchen preparing. Fresh Food Educator Kirsten shares recipes that are simple to follow and will be a guarantee hit at the potluck.
FRUIT & CREME CROSTINI
Ingredients
2 C. balsamic vinegar
2 cloves garlic, minced
2 Tbsp. fresh thyme
¼ C. brown sugar or honey
1 French baguette, cut into ½ inch thick slices, toasted on both sides
8 oz. container crème fraiche
2 nectarines, sliced
2 C. fresh strawberries, sliced
Fresh basil, thinly sliced
Instructions
- Pour the vinegar, garlic, thyme and brown sugar into a small saucepan and bring to a low boil.
- Reduce heat and continue to simmer, watching closely, for about 15 - 20 minutes, scraping down the sides every 10 minutes or so until the vinegar is reduced by half and resembles syrup.
- Remove from heat to completely cool before use.
- Spread some crème fraiche onto a slice of toasted baguette, top with a few nectarine or strawberry slices and drizzle with the balsamic reduction.
- Repeat with remaining bread and sprinkle each appetizer with some fresh basil.
- *NOTE: The balsamic reduction can be made and refrigerated a day or two before use.
CHIPOTLE SHRIMP SALAD
Ingredients
1 C. plain Greek yogurt
2 Tbsp. fresh lime juice
1 Tbsp. chipotle pepper in adobo sauce
1/2 tsp. salt
1/4 tsp. smoked paprika.
2 cloves garlic, minced
1 lb. grilled shrimp, chopped
1 stalk celery, minced
¼ C. minced red onion
1 avocado, diced
Lettuce cups
Cilantro for garnish
Lime wedges
Instructions
- In a small bowl mix together the Greek yogurt, fresh lime juice, Chipotle pepper in adobo, salt, paprika and garlic, set aside.
- Place the chopped shrimp, celery, red onion and diced avocado in a large bowl, add ½ cup of the spicy Greek yogurt mixture and gently toss to coat adding more spicy Greek yogurt mixture to taste, cover and refrigerate for 30 minutes.
- Serve about 1/2 cup of the chipotle shrimp salad on a split roll or leaf of lettuce and garnish with cilantro.
- Serve with an extra lime wedge.
GRILLED CHICKEN & BLUEBERRY SALAD
Serves: 4-6
Ingredients
⅓ C. white wine vinegar
1 Tbsp. fresh thyme
1 Tbsp. honey
1 Tbps. stone ground mustard
1 green onion, ends trimmed
½ C. olive oil
5 oz. Spring Mix greens
8 oz. fresh spinach
4 boneless skinless chicken breasts, grilled & sliced
1 pint fresh blueberries
½ C. slivered almonds
½ C. dried cherries, chopped
4 oz. Goat or Feta cheese
Instructions
- Pour the vinegar, strawberries, thyme, honey, mustard and green onion into a blender and puree while slowly pouring in the olive oil until all ingredients are blended, refrigerate until use.
- Mix together the spring mix greens and spinach, place on a salad platter.
- Top greens with some sliced grilled chicken, fresh blueberries, almonds, dried cherry pieces and cheese.
- Drizzle salad with the strawberry vinaigrette and serve.
BLUEBERRY LEMON TRIFLE
Serves: 4-6
Ingredients
8 oz. cream cheese, softened
1 ½ C. powdered sugar
2 C. heavy whipping cream
1 tsp. vanilla
2 pints fresh blueberries, divided
½ C. blueberry preserves, warmed
24-36 Ladyfingers
10 oz. jar lemon curd
Whipped cream or blueberries for garnish
Instructions
- Place the cream cheese and powdered sugar in a large bowl and using a hand mixer on high speed, blend until smooth.
- Add the heavy cream and vanilla to the cream cheese mixture and blend on low speed for 2 minutes, then high for 5 minutes or until mixture is firm and stiff peaks form, set aside.
- Place half of the fresh blueberries in a bowl and using the back of a fork or spoon coarsely mash the blueberries, add the remaining whole blueberries and warm preserves, mix and set aside.
- To assemble, place a layer of ladyfingers to cover the bottom of a glass trifle bowl or 8x8 glass baking dish, followed by some of the fresh blueberry mixture, cream cheese spread and lemon curd.
- Repeat layers, cover and refrigerate for at least 8 hours or overnight, serve cold.
