Fun Entertaining Ideas for Casual Gatherings

The unofficial start to summer is upon us. Air conditioners and fans have been droning for the last couple of days. Hot days and warm evenings mean spontaneous outdoor gatherings with friends and neighbors.

Inspired by the four-day weekend (it’s hard to believe the school district didn’t use every snow day, and a few more this crazy winter) I thought I would share some of my easiest and tastiest casual entertaining ideas.

There is one summertime staple that can only be found at ShopRite. In fact, it is ShopRite’s own brand of pure, unsweetened instant tea. Unsweetened is the key word here. There are plenty of instant teas with sweeteners and other flavors, but it’s hard to find a plain, 'ol instant tea.

Mix up a pitcher of iced tea, and another pitcher of pink lemonade. You can serve Arnold Palmer mocktails or vodka on the side works nicely here, too.

In the world of gourmet snacking, there is one classic dip that is always a delicious hit. Most dieters do a little splurging on the weekends, and what’s better to splurge on than potato chips? Mix one envelope of Lipton onion soup mix with 16 oz. of sour cream. Let the memories begin.

Another easy and scrumptious dip is a simple blend of salsa and cream cheese. Mix a 16 oz. jar of prepared salsa, any heat preference, with an 8 oz. softened brick of cream cheese. A big bowl of tortilla chips, an assortment of chopped veggies and your appys are done.

Hamburgers, hot dogs and brats are usually standard fare for a quick barbeque. Everyone usually wants a taste of all three. Try mini pigs for a grown-up change of pace.  Hold the “blanket” and offer a fun selection of mustard on the side.

Grilled corn on the cob is an impressive and flavorful preparation. Simply brush the corn lightly with olive oil and grill over medium heat for about 10 to 15 minutes, rotating frequently. Serve with butter and salt as usual.

Here’s a simple but unforgettable potato salad. Plan on one medium size red potato per serving. For this recipe we’ll plan on six servings. Drop whole, clean, unpeeled, red potatoes in enough salted, boiling water to cover the spuds completely. Cook uncovered until just al dente, about 10 to 20 minutes, depending on the size. Do not overcook. Drain the potatoes and place on a cutting board to rest until warm enough to handle.

Meanwhile, slice a small red onion into very thin, one-inch strips. Then, make the dressing. Dissolve a pinch of sugar in ¼ cup red wine vinegar, then whisk in ¼ cup olive oil. Cut up the potatoes into bite-size chunks (the skin will come off, or not...it’s all good). Toss the onion and the dressing with the warm potatoes. Add salt and pepper to taste. Serve the potato salad at room temperature. It’s even better the next day.

If coleslaw is on the menu, doctor up shredded cabbage with freshly shaved fennel (anise). Toss with Olde Cape Cod brand of Sweet & Sour Poppy Seed Light bottled salad dressing. The kids will love it, too. You decide on the quantities, you really can’t mess up.

Dessert can also be simple. Wash and dry plenty of strawberries and pile high in a pretty bowl. Fill one ramekin with brown sugar and fill another ramekin with Greek style, fat-free plain yogurt. Serve as finger food and allow guests to dip a strawberry first in the sugar, and then in the yogurt. Yum. Kids may get carried away with the sugar, so small dessert plates could work nicely here, too.

…And who doesn’t love an ice cold slice of watermelon?

Happy partying!