Effortless Summer Entertaining Starts In The Kitchen

Summer entertaining can be effortless if you have a few tricks up your sleeve. Often, I’m asked for uncomplicated recipes and suggestions. Here are a few ideas to whip up for an impromptu occasion, or to add to your cocktail party fare. Bon appétit!

Roasted Red Pepper Hummus(Makes about 1 quart)2 15-ounce cans of chickpeas, drained

4 to 6 cloves garlic, chopped

4 tablespoons extra virgin olive oil

4 tablespoons fresh lemon juice, to taste

2 cans roasted red peppers, drained

1 teaspoon red pepper flakes, to taste

Sea salt and freshly ground black pepper, to tasteTo prepare:Place chickpeas in food processor bowl.

Process.

Add olive oil, lemon juice and roasted red peppers.

If necessary, add up to 3 tablespoons cold water to make a thick, smooth paste.

Add salt, pepper, lemon juice, garlic and red pepper flakes, to taste.

Transfer to a clean container.

Cover and refrigerate for up to 2 weeks.

Serve with crudités and pita chips.Turkish Flavored Olives(About 2½ cups)1 1-pound can of large, ripe, pitted black olives, drained

1/2 pound of large green pitted olives, or stuffed with pimento

1 tablespoon hot paprika, to taste

1 teaspoon rosemary, thyme or summer savory

2 1-inch slices of lemon peel

4 large cloves garlic, unpeeled

1/2 teaspoon freshly ground black pepper, to taste

Olive oil, to coat olivesTo prepare:Place drained olives in a large saucepan over moderate heat.

Add paprika, lemon peel, garlic, pepper and herb of choice—rosemary, thyme, summer savory, or personal preference.

Add enough oil to cover the olives.

Cover pan.

Heat, until bubbles appear around the edge of the pan.

Reduce heat.

Simmer, about 20 minutes.

Remove from heat.

Bring to room temperature.

Transfer to a clean glass jar, large enough to hold olives and oil.

Secure the lid and refrigerate for up to 2 months.Spicy Jicama Sticks(Serves 6)1 pound jicama, peeled

Juice of 2 limes, about 1/4 cup

Juice of 1 lemon, about 1 tablespoon

1 tablespoon white vinegar

1/4 teaspoon cayenne pepper, or ground dried chili powder, to taste

1/4 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

1 tablespoon cilantro, or fresh flat leaf parsley, choppedTo prepare:Peel jicama.

Cut jicama lengthwise into 1/2-inch-thick slices.

Cut the slices into 1/2-inch-wide sticks.

Place jicama into a medium bowl.

Toss with lime juice, lemon juice, vinegar, cayenne, salt and pepper.

Taste.

Add cilantro.

Stand up the jicama in small glasses, like bread sticks.

Pour some of the marinade juices over the sticks and serve.Vegetable Canapés(Serves 6)1 loaf French bread, sliced 1/4-inch thick

1/2 stick unsalted butter, for slathering

Several flat leaf parsley leaves, washed

Several fresh cilantro leaves, washed

1 cucumber, sliced thin

1 small red onion, peeled, halved and sliced very thin

2 plum tomatoes, stems removed and sliced thin

Confit of garlic cloves, one per canapé

1 yellow bell pepper, core, ribs and seeds removed, cut into small triangles

1/4 cup pesto, as needed

Optional: Radish, sea salt and chopped parsleyTo prepare:Spread soft butter on bread slices.

For the first canapé, top bread with a slice of cucumber, a few pieces of onion, a few flakes of Malden salt and a cilantro leaf.

For the second canapé, top bread with a slice of tomato, salt and pepper, a clove of garlic confit, and a parsley leaf.

For the third canapé, set a triangle of pepper on the bread, spoon a small dollop of pesto on the pepper and top with a parsley leaf.

Arrange canapés on a platter.