Summer Recipes For Parties
Ashley Hart; Co-Founder, Book A Cook
Amy Strife; Co-Founder, Book A Cook
Mason Jar Primavera Salad
2 pints yellow and red grape tomatoes, blistered (recipe below)
1 bunch thin asparagus, blanched and sliced in 1/2 inch pieces
1 1/2 cups peas, shelled, blanched
1/2 cup pine nuts
1 lb cavatelli pasta, cooked al dente
1 cup pesto vinaigrette (recipe below)
Salt and pepper to taste
6 32-oz mason jars
Combine warm, cooked pasta and enough pesto vinaigrette to just barley coat. Toss together and let sit at room temperature for 15-20 minutes. Save the rest of the dressing and set aside.
Layer vegetables and pasta into mason jars keeping like with like and alternating ingredients. For example start with tomatoes, then add peas, pasta, asparagus, pine nuts and pasta again. Make sure to leave 1/2 inch of room at the top of each jar.
To serve, pour vinaigrette (to taste) into the filled mason jars. Screw on lid and shake to distributed ingredients and vinaigrette evenly. Serve room temp
2 pints red and yellow tomatoes
2 Tbsp. extra-virgin olive oil
Salt and Pepper
Preheat oven to 300 degrees.
Toss tomatoes with olive oil and season with salt and pepper on a baking sheet. Cook for 1-2 hours until tomatoes are blistered.
Serve warm or room temperature.
1-1/2 cups lightly packed fresh basil leaves
1/2 – 3/4 cup extra-virgin olive oil
1/2 cup fresh, finely grated Parmesan
3 Tbsp. champagne vinegar
2 Tbsp. lemon juice
2 tsp. chopped garlic
1/2 tsp. finely grated lemon zest
1 tsp. kosher salt
Freshly ground black pepper
Combine basil, Parmesan, vinegar, lemon juice, garlic, lemon zest, salt and pepper together in a blender. With blender on, slowly add olive oil until emulsified.
Season with salt and pepper to taste.