It’s Summer, Let’s Party (Part II)

Since the weekend is fast approaching and with it our family BBQ, I decided that I should better develop a menu or face serious panic while grocery shopping Thursday afternoon.

Usually, I find menu planning rather fun, creative and relaxing. I am keen on making sure that all the guests’ dietary restrictions are accomodated such that noone feels like they are limited in their options and everyone can eat almost everything. For example, a guest at the party has a treet nut allergy and I am planning for the menu to be completely free of tree nuts. Another set of guests observe kosher dietary rules and I am making sure they can have both a main and a dessert (no easy feat considering most entrees are proteins and great desserts are typically loaded with butter)). Kids almost always are picky eaters and a BBQ is no place to try and coax a child to get diverse with food… I am including something cheesey, white and delicious. Lastly, I unite the menu with plenty of fruits and vegetables that most everyone loves.

So… here is the menu as I envision it now. I may change parts of it depending on what looks great at the grocery mart and how much time I have as I tackle the cooking process.

• Shrimp cooked in Court-bouillon and Cocktail Sauce
• Guacamole and Chips
• Hummus and Pita Chips
• Veggies and Dip
• Roasted Vegetables
• Oven Roasted Asparagus with Garlic and Balsamic Drizzle
• Oven Roasted Potatoes (Fiery and Plain)
• Veggie Burgers and Fixings (Lettuce, Onions, Tomatoes)
• Truffled Mushroom Mac & Cheese
• Grilled Chicken Marinated in Yoghurt, Ginger, Garlic and Spices
• Grilled Chicken Marinated in Olive Oil and Herbs de Provence (dairy free)
• Grilled Sausage
• Grilled Pineapple served with (maybe homemade) Vanilla Ice Cream
• Chocolate Chip Cookies
• Oatmeal Cookies
• Cupcakes (Vanilla)
• Strawberry and Rhubarb Blondes
• My Mother In-Law’s Famous Chocolate Cake (dairy free)