I love to barbecue. It’s one of my favorite things about the summer. Memorial day was the first time I really had people over for a dinner party/ barbecue ( All 20 of them!), and It was a little hectic to say the least. I wanted to feed everyone, and impress people with good food. I wanted everyone to have a good time, so I kind of went nuts. It was a success, but I was in the kitchen most of the time and didn’t get to enjoy the party! There was a lot of prep work I just didn’t get to the night before; So between doing most of it day of, cleaning, cooking, not to mention doing “MURPH” in the morning, it was a complete exhausting blur! At least the food was good and I had complete control over my menu.
Anyway, for the 4th, my boyfriend and I had a few people over (only a few this time) for a very low-key thing. I kept the barbecue MUCH simpler. Shallot and Mushroom burgers, Grilled Asparagus, and Hot Dogs (Grass-Fed, Nitrate Free, and Organic) – That’s it. I didn’t take any pictures, but you know what, It was really nice, and I got to enjoy the company!
The one recipe I AM going to share with you, isn’t mine, but I made it that morning, and totally fell in love with the combination. It come’s from a great website called PaleOMG, and it’s wonderful, simple, and refreshing. Absolutely perfect for the summer. My only regret is not making more! Click on the image below to be taken to the original recipe.
- 1-2 Cups cup watermelon, cubed
- 1 cucumber, sliced and cut into strips
- 1/2 small red onion, thinly sliced
- 1-2 springs (about 5-6 leaves) Fresh mint, Ripped into pieces
- 3 tablespoons olive oil
- 2 tablespoons Apple Cider Vinegar
- salt and pepper, to taste
Combine Ingredients and Enjoy!