Party Food for Spring & Summer Celebrations

Celebration food is so much fun!

By Lisa Payne

Whenever I am invited to a party, I must remind myself to go directly to the hosts of the party and greet them before heading to the food table. I get THAT excited about the food. I also end the party by cleaning up (directly into my mouth) much of the remaining food. I have been told many times that I eat with gusto. I would say that is an excellent word to describe me.

I can always find a reason to have a celebration. Have an evening off from running kids around? Have a make your own pizza night. Finished a big project at work? End dinner with a build your own ice cream sundae extravaganza. The kids have good grades? Eat dessert first! The kids are gone for the evening and you have the house to yourselves? Sounds like dinner by candlelight to me.

Let us get some spring parties started with these easy recipes. They do well sitting out for longer periods of time and also work well when made ahead of time. Cheers to warm weather!

Grilled Lemon Chicken Salad

For the grilled chicken:

• 3/4 cup freshly squeezed lemon juice (4 lemons)

• 3/4 cup good olive oil

• 2 teaspoons kosher salt

• 1 teaspoon freshly ground black pepper

• 1 tablespoon minced fresh thyme leaves (1/2 teaspoon dried)

• 2 pounds boneless chicken breasts, halved and skin removed

Directions: Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour the sauce and chicken into a plastic bag to marinate in the refrigerator for six hours or overnight. Heat a grill on medium and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices.

For the grilled chicken salad:

• 2 lbs. grilled lemon chicken, sliced

• ¼ cup fresh lemon juice

• ¼ cup olive oil

• 1 cup raw sugar snap peas, stems and strings removed

• 1 each red and yellow bell pepper, julienned

• 1 lemon thinly sliced

• Kosher salt and pepper to taste

Directions: Chill the sliced chicken. When chilled, toss the chicken with the remaining ingredients and season with salt and pepper to taste. Serve cold or room temperature.

Fig & Truffle Tart

• 1 roll Pillsbury pizza dough

• ¾ cup fig jam

• 1 large wheel brie cheese, sliced thin

• 1 ½ cups shredded Monterey jack cheese, more or less to preference

• Truffle oil

• ½ cup chopped cilantro, optional

Directions: Unroll pizza dough and place on a greased sheet pan. Bake 350 degrees for 10 minutes. Remove pizza dough from oven, allow to cool a few minutes. Next spread the fig jam all over the pizza crust. Arrange the sliced brie on top of the jam. Sprinkle shredded Monterey jack cheese over the entire pizza. Bake for another 10 minutes or until cheese is melted. Remove from oven and drizzle 1-2 tbsp. truffle oil over pizza. Top with chopped cilantro if desired. Cut into smaller bite size squares and enjoy! Serve warm or room temperature.

Lisa Payne writes about family and food. You can reach her at paynefam6@gmail.com.