I love entertaining over the summer. The weather is beautiful, the days are long and we are totally living California Casual. We meet friends at the beach for potlucks or chill out poolside and barbecue. Kids are having a blast and the adults are able to relax. I am all over easy entertaining, and the summer months are definitely about kicking back and having some fun.
Endive leaves provide beautiful dipping boats for everything: hummus, salsa, ceviche. I love using them for parties and they are certainly a healthier, fat-free gluten-free option for snacking!
I made a light raspberry cucumber salsa to fill my endive boats. A little goat cheese, jalapeño, cilantro, lime juice and extra virgin olive oil finished it off.
Light, refreshing, summer yumminess.
School doesn’t start for 3 1/2 weeks for my family. Summer hasn’t ended yet, so keep partying on!
Disclosure: I was given product for recipe development from Driscoll’s Berries, California Endive and Rios de Chile Wine to develop a recipe for National Berry Month. The opinions and stories expressed are my own. If I didn’t like it, I wouldn’t blog about it!