4 Summer Dinner Party Recipes | Inspired Entertaining

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Fig Salad with Pecans & Goat Cheese

For the salad:
6 cups arugula
4-6 small figs, quartered
½ cup pecan halves
½ goat cheese

For the dressing:
¼ cup olive oil
3 tbsp balsamic vinegar
1 tbsp honey

In a large bowl top arugula with figs, pecans and goat cheese.
In a small bowl whisk olive oil, balsamic vinegar and honey.
Dress salad just before serving.

Rustic Oven Roasted Chicken
6-8 chicken legs and thighs
3 tbsp butter
4-6 cloves garlic, peeled and halved
4 shallots, peeled and halved
3 sprigs fresh rosemary leaves
3 sprigs fresh thyme leaves
salt and pepper

Preheat oven to 350°F.
In a large baking dish distribute the butter, garlic cloves, shallots, rosemary and thyme evenly.
Place baking dish in oven for 3-5 minutes or until butter melts completely and the garlic is fragrant.
Take baking dish out of the oven and dredge chicken pieces in the butter until they are well coated on all sides.
Arrange chicken in a single layer and season well with salt and pepper.
Bake at 350°F until chicken reaches an internal temperature of at least 165°F.

Garlic & Herb Rice Pilaf
1 tbsp butter
1 small yellow onion, grated
1 clove garlic, minced
1 cup long grain and wild rice
2 cups chicken broth
fresh basil, finely chopped
fresh parsley, finely chopped
fresh chives, finely chopped

In a medium saucepan melt butter over medium high heat.
Add onion and sauté until it becomes translucent.
Add garlic and sauté for another 30 seconds.
Add rice and chicken broth.
Bring mixture to a boil then reduce heat to low, cover and simmer for 25 minutes.
Turn heat off completely and allow rice to sit for an additional five minutes.
Finish by stirring in fresh basil, parsley and chives.

Oven-Kissed Asparagus with Lemon Butter

1 tbsp olive oil
1 bunch asparagus, trimmed
salt and pepper
2 tbsp butter
½ lemon, zested

Preheat oven to 350°F.
Toss asparagus in olive oil and season with salt and pepper.
Place asparagus on a baking sheet.
Bake for about 5 minutes or just until the asparagus turns bright
In the meantime whip butter with lemon zest.
Serve immediately.

Strawberry Basil Crisp

For the filling:
1lb strawberries, trimmed and sliced
1 tbsp flour
¼ cup sugar
1 lemon, juiced and zested
6 basil leaves, finely chopped

For the crisp:
½ cup flour
½ cup brown sugar
½ cup rolled oats
½ cup softened butter

Preheat oven to 350°F.
Grease 4-6 ramekins or mason jars with flavorless oil.
In a large bowl toss strawberries with flour, sugar, lemon juice and basil. Set aside.
In a medium bowl mix flour, brown sugar, oats and butter until they are crumbly and well combined.
Spoon mixture evenly into prepared ramekins or mason jars.
Top with crisp mixture.
Bake at 350°F for 40-50 minutes.
If tops begin to brown too quickly, cover them loosely with aluminum foil.

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