Let’s host a summer dinner party!
I love a summer dinner party, but I don’t love spending the entire day prepping for one. So I set out to create a dinner party menu that felt fun and abundant without blowing my budget or entire day. The result? A delicious, seasonal spread you can pull off in 90 minutes by following my plan, no sweat! (or minimal… it’s summer after all).
Every recipe on the menu was created with one goal: maximize flavor, minimize effort. You’ll see a lot of overlapping ingredients (hi again, basil, peaches, and lemon) and there are a few things you can prep ahead, but the real win here is how little effort it takes day-of. This menu leans on bold flavors, fresh summer produce, and smart shortcuts to keep things simple. Today’s YouTube video walks you through it all!
Beyond the recipes, I’ve always loved creating a cute, fun, vibey dinner table setting. It’s one of my favorite parts of hosting, but in a Boston apartment space is limited and outdoor dinners are far and few between. So when I found myself at a rental house with a backyard and actual tables (!!), I went all in. Summer colors, fresh flowers, real napkins—it was simple but made the dinner feel like an event, and getting to decorate in a space that actually allowed for it was such a treat. This week’s video walks you through the full plan, all the recipes, and the setup, which you can shop here!
The Recipes
Main: Grilled Balsamic Chicken Thighs with Peaches and Burrata
serves 6 | prep time: 30 minutes | cook time: 20 minutes
I’m not sure you can convince me there’s a more summery dish out there than these grilled chicken thighs. The salty/sweet combo makes these irresistible, and if you’re afraid of grilling, these are truly really easy to make, and chicken thighs are very forgiving if you leave them on for a little too long! If a grill isn’t available to you, you can opt for a cast iron or stainless steel pan—the full recipe includes all the deets.
get the full recipe here
Side: Tortellini and Chickpea Pasta Salad
serves 6 | prep time: 30 minutes | cook time: 15 minutes
There’s something so nostalgic about this pasta salad, maybe from the tortellini? It’s one of my favorites to use in a pasta salad adding a fun extra cheesy element (my pick here). We’re using mediterranean-inspired veggies in this recipe, but feel free to swap for what you prefer! Roasted red peppers or black olives would be delish alternatives. This one is easy to prep ahead and keep in the fridge until you’re ready to serve.
get the full recipe here
Ranch Dip with Potato Chips
INGREDIENTS:
2 cups whole milk or low-fat Greek yogurt
2 tablespoons ranch seasoning (I love this one)
5.5-ounce bag potato chips (I love these)
INSTRUCTIONS:
Add the yogurt and ranch seasoning to a medium size bowl. Mix well to evenly combine. Cover and set in the refrigerator until serving.
To serve, transfer the dip to a small serving bowl and serve alongside the potato chips.
Caprese Salad
INGREDIENTS:
3 beefsteak tomatoes, sliced into 1/4-inch pieces
8-ounces mozzarella cheese, sliced into 1/4-inch pieces
2 ounces basil leaves (about 2 cups)
kosher salt
ground black pepper
1 to 2 tablespoons olive oil
balsamic glaze, for drizzling (optional)
INSTRUCTIONS:
Arrange the sliced tomatoes, mozzarella, and basil leaves on a serving dish, alternating between the three to evenly disperse.
Top everything with a generous sprinkle of salt and black pepper, then drizzle with the olive oil. Drizzle with balsamic glaze and serve immediately.
Marinated Olives
INGREDIENTS:
3 tablespoons olive oil
2 teaspoons balsamic vinegar
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
4 ounces pitted green olives (about 1 cup)
2 ounces pitted kalamata olives (about 1/2 cup)
1 lemon, peeled into strips (note: save the peeled lemon for the pasta salad)
2 garlic cloves, thinly sliced
INSTRUCTIONS:
Add the oil, vinegar, oregano, and red pepper flakes to a small bowl. Whisk to combine. Add all of the olives, lemon peel, and garlic and toss to coat.
Cover and marinate at room temperature for at least 30 minutes. For longer storage, marinate in the fridge and bring back to room temperature before serving.
INGREDIENTS:
4 yellow peaches, peeled, pitted, and chopped into small pieces (about 2 cups)
1/2 cup honey
1/4 teaspoon kosher salt
Juice of 5 lemons (about 1 cup)
INSTRUCTIONS:
Add the peaches to a sauce pan over medium-high heat with 1 cup of water. Bring to a simmer, then continue cooking until the liquid is reduced by about half, 5 to 7 minutes, stirring occasionally.
Stir in the honey and salt and continue simmering until the mixture reduces into a liquid with no peach pieces left, another 7 to 10 minutes. Mash the peaches to speed up the process, and reduce the heat to medium if the peaches are sticking.
Remove the pan from heat and stir in 4 cups of water and the lemon juice.
To serve, fill four 12 ounce cups with ice and pour about 8 ounces of lemonade into each.
Note: If you prefer a pulp-free drink, you can strain the peach mixture through a fine mesh strainer before mixing in the water and lemon juice.
and for dessert….
INGREDIENTS:
12 ounce bag marshmallows
7 ounces chocolate bars
6 graham crackers (gluten-free or regular)
INSTRUCTIONS:
Roast the marshmallow over a fire until lightly burnt. Sandwich between two graham cracker squares with a chocolate layer
STOVETOP INSTRUCTIONS:
Put the oven on high broil and adjust the rack to the top.
Place 1 graham cracker half on a sheet pan or baking sheet. Top with chocolate squares and 1 marshmallow.
Broil on the top rack, until the marshmallow turns lightly golden and the chocolate softens, about 1 to 2 minutes.
Remove the sheet pan from oven and top each s’more with a second graham cracker half and gently press together.
s'more ways to make them without an oven here!
Here’s how to get it all done in just 90 minutes! Watch the full video to see how it’s done.
Make the Tortellini Pasta Salad. While the water boils, prep the vegetables, other add-ins and the dressing. (10 minutes)
Drain the tortellini and set aside to cool for 10 minutes. Meanwhile, prep the balsamic marinade for the chicken. Add the chicken to a container or large bag with the marinade and refrigerate until grilling. (10 minutes)
Assemble the Tortellini Salad, cover, and refrigerate. (5 minutes)
Slice the peaches for the Chicken Thighs and Lemonade. Slice the mozzarella and tomato for the caprese salad. (10 minutes)
Prepare the Ranch Dip and Marinated Olives. Cover both and refrigerate until serving. (10 minutes)
Prepare the Peach Honey Lemonade. While the peaches simmer, remove the chicken from the refrigerator and prepare for grilling. Assemble the Peach Honey Lemonade and chill until serving. (15 minutes)
Grill the chicken thighs and peaches. (20 minutes)
While the chicken and peaches cook, set the table. (10 minutes)
Downloads
✍️ grocery list
🍽️ menu card
🔪 grab all the kitchen tools you’ll need to pull it off here!
recipes, grocery list, plan of action all in one:
what I’m prepping
Summer Elote Quinoa Salad — Sweetgreen just re-released this one for the summer, so I had to dig out my remake! Featured in this week’s round up
Kale Tahini Caesar with Blackened Chickpeas — From the last week of the July Meal Prep Plan, also a great salad to make for a dinner party!
what I’m loving
Scalloped Placemats — Instantly give a boost to your tablescape! Grab ‘em 50% off!
Enamelware Serving Bowl — Enamel bowls are perfect for summer cooking, they’re so lightweight and easy to transport if you’re cooking from a rental.
what we’re recommending
This week we’re mixing up our recs and the JEG team is sharing their top hosting tips!
From Jenn: I love a good party game. The best ones keep everyone laughing and wanting to play more. These playing cards have a unique question on it to spark conversation (and laughs), even if you’ve known your group for years, it’s so fun. If you’re not into question games, use it as a regular (and cute) deck of cards!
From Kate: No dinner party is complete without some music!! I love to put a playlist on while I cook, and easily transition that to be the background music while chatting, snacking, and eating. If you’re not usually a playlist person, just search “Dinner with Friends” and call it a day or enlist the help of a friend who always has the best playlists. A simple bluetooth speaker gets the job done.
From Carly: My best hosting tip has to be setting the party lighting!!! These color changing bulbs can set super ambient or fun lighting depending on the vibe and party theme, bonus points, you can control them with your phone.
Share your best hosting tip in the comments!! I’ll choose a winner to get a free 3-month subscription of the newsletter!
I hope you all have a lovely week, and be sure to stay tuned over on Instagram, TikTok, and YouTube to see what I have for y’all this upcoming week!
I try to have only one dish that has to be HOT hot - and plan the others to be room temp, warm, etc 🍽️
This is very motivating! You have made it seem so easy. Can you tell me where you got your green canvas tote for your kitchen items? Looks perfect for the job.
Thanks, Jenn