Dining Al Fresco

This weekend we had some friends over for dinner. It was beautiful outside and perfect for dining al fresco. Grilled herbed shrimp, cold pasta salad finished off with berry cobbler & vanilla ice cream was the on menu. 

Grilled Herbed Shrimp

recipe adapted from Martha Stewart 

What you'll need:

3 tablespoons chopped fresh cilantro

3 tablespoons chopped fresh flat-leaf parsley

1 tablespoon minced garlic (3 cloves)

1 tablespoon grated fresh lemon zest

1/3 cup extra-virgin olive oil

1 pound shrimp

Directions

Combine all ingredients except shrimp in a large bowl or plastic bag. Devein shrimp and remove shells. Add shrimp to marinade and refrigerate at least 8 hours to overnight. Skewer the shrimp and grill, turning once, until cooked through, about 5 minutes. 

Pasta Salad with Goat Cheese and Arugula

recipe adapted from Martha Stewart 

What you'll need:

Coarse salt and ground pepper

3/4 pound gemelli pasta

1 can (15 ounce) cannellini beans

3/4 cup crumbled fresh goat cheese

3 tablespoons olive oil

2 tablespoons red-wine vinegar

2 teaspoons Dijon mustard

1 bunch arugula, torn (8 ounces)

1/2 small red onion, thinly sliced

Directions:

In a pot of boiling salted water, cook pasta until al dente. Drain pasta and rinse under cold water. 

In a large bowl toss pasta with beans and goat cheese.

Make dressing. In a bowl, whisk together oil, vinegar, and mustard and season with salt and pepper. 

To serve, toss pasta with dressing, arugula and onion.

Simple Blueberry and Blackberry Cobbler

What you'll need:

1 stick butter

1 1/4 cup sugar

1 cup self rising flour

1 cup milk 

2 cups whatever fruit you wish to use (I used blueberries and blackberries)

Directions:

Melt butter. Pour 1 cup of sugar and flour into a mixing bowl, whisking in the milk. 

Pour in melted butter and mix all together. Butter a baking dish.

Pour the batter into the buttered baking dish. Sprinkle fruit, distributing evenly. Sprinkle 1/4 cup sugar on top.

Bake in a 350 degree oven for 1 hour, until golden and bubbly. Serve warm with vanilla ice cream! 

 I snipped some fresh herbs from potted plants I have in my backyard and put them in small mason jars. An easy and perfect table scape for al fresco dining.