We had family and friends over for a BBQ this weekend, and most of my week wasn't spent cooking anything new. It was spent making things ahead so I could actually sit down at my own party. Ok, minimal hovering by the grill still happened. Herbs, spices, and a generous hand with the olive oil turned it into more than just safe crowd food.
That's my butter bean hummus in the photo. I sautéed the garlic first this time instead of using it raw, and it mellows the whole thing out completely. Such a small change, recipe's here if you want to try it.
Garlicky Butter Bean Hummus
If you're feeding a crowd this summer, prepping ahead really does save the day. These are the keepers that went into the fridge earlier in the week and came out ready to serve, plus a couple of things I never wrote a recipe down for.
Grilled Harissa Chicken Skewers These went on the grill straight from a jar of harissa and yogurt they'd been marinating in since Thursday. Char on the outside, still juicy in the middle, they were the people's favorites.
Charred and peeled the peppers, steeped in balsamic vinegar and chilled days ahead. Then blitzed the dressing in a flash and it only got better sitting in the fridge. This is the pasta salad that got praised.
Potatoes cooked and cooled for that resistant starch, then dressed the day before, which happens to be when it tastes best anyway. One less thing to think about on the day.
Just for Fun
A mozzarella-stuffed focaccia also went out this weekend fresh out of the oven and disappeared before I could take a decent photo of it. But the ice cream sandwiches were definitely photographed a lot.
Ice cream sandwiches with blueberry and white chocolate cookies = fun
None of the fun eats stopped the rest of the table from carrying real substance too. Between the skewers, the pasta salad, the potato salad, and that hummus, there was plenty of protein, fiber, and colorful plants sitting right alongside the indulgent stuff. Balance isn't about choosing one over the other, it's just what a table looks like when everyone's actually enjoying themselves.
If you've got a crowd to feed this summer, my honest advice is to pick two or three things you can make ahead and let those carry the table. It's the difference between hosting and just standing on your feet the whole time.
