If you’re planning to throw any type of backyard party this summer – which you should be! – you’ll want to have the following three recipes safely in your back pocket. They will quickly become your secret BBQ weapons of choice, guaranteed to wow anybody walking by the potluck spread. We love that these recipes will come in handy all season long – Memorial Day, birthdays, 4th of July, no problem! They’re so simple, yet sophisticated you’ll never sign up for potato salad again!

pork-slider-recipepulled-pork-and-brie-slider-recipe

Pulled Pork & Brie Sliders (serving size 6)

Ingredients:

– 3 cups pulled pork
– cut of your favorite brie
– 6 sesame seed slider buns
– radish slices for garnish
– arugula for garnish

Method:

Prepare pulled pork and heat in crock pot {we love this marinade!} or buy it from your local grocery store. Toast slider buns and dollop spoonful of pork onto bottom bun. Slice a thin piece of room temperature brie and add to top of pork. Garnish with arugula and radish slices. Enjoy!

pea-shoot-and-radish-salad-recipe-2pea-shoot-and-radish-salad-recipe

Pea Shoot & Radish Salad (serving size 6)

Ingredients:

– 1-3 radish bunches
– 1/2 cup watermelon radish
– 3 cups pea shoots
– 1 avocado
– 1/2 c – 1 c of whole English peas
– Manchego cheese for garnish
– lemon vinaigrette
– salt to taste

Method:

Lay pea shoots on serving platter. Use mandoline slicer to achieve thin radish slices. Add radishes to pea shoots as well as whole peas. Slice avocado over top with shaved Manchego cheese. Drizzle with your favorite lemon vinaigrette and sprinkle sea salt to taste!

white-wine-sangria-recipesparkling-star-spangled-sangria-recipe

Sparkling Star Spangled Sangria (serving size 4-6)

Ingredients:

– 1 bottle white wine
– 1 bottle champagne
– 1 cup blueberries
– 1 cup sliced peaches
– 1 cup cherries
– 1/4 cup Triple sec
– sugar to taste
– rosemary to garnish

Method:

Mix chilled wine, champagne and Triple sec into pitcher. Add sugar to taste {about 1/4-1/2 cup} and stir until dissolved. Top off with chopped fruit. Let chill in fridge for at least 4 hours. Serve over ice.

If you’re looking for more summer entertaining ideas, be sure to check out all our favorite outdoor entertaining ideas.

Summer fun, here we come!

produced by bianca sotelo // original photography for apartment 34 by to wander & seek // food styling by natasha kolenko // illustrated recipes by bright room studio

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4 Comments

  1. I’ve never thought of adding brie to a pulled pork sandwich, but it sounds delicious. I’ll have to try it this summer.