We met up with food stylist and blogger, Lisa of With Style & Grace, to find out how to throw an impromptu and simple backyard summer party while on a budget.

Spruce up the patio and call up your friends for some sangria and small bites. This is a great spread to have before you hit the town (or perhaps before you fire up the barbecue!). It’s always nice to have a small selection of treats to whet the appetite.

Fresh fruit for the sangria.

Small bites are easy, affordable, and delicious.

Get the boys involved!

Instead of running out to buy a new tablecloth, cover your table with a large and inexpensive piece of burlap, which you can find at most fabric stores. Accent and add color to your organic table display with flowers from your garden or a small bundle of sunflowers from the market. Out of napkins? Simply cut paper towels into small squares and stack neatly. Top with a canister that holds the utensils. Instead of bowls, offer glasses for serving the salad. Get creative with what you have, and remember: you don’t have to spend a fortune when entertaining this summer!

What to serve:
Beat the summer heat with a pitcher of refreshing stone fruit sangria. Prepare a cheese platter for protein and a light salad to compliment everything. Of course, there’s always the favorite simple dessert: chocolate chip cookies.

PRINT RECIPE

Stone Fruit Sangria
{Adapted from Martha Stewart Everyday Food}

Ingredients:
1 Peach, halved, pitted and sliced into wedges
1 nectarine, halved, pitted and sliced into wedges
1 plum, halved, pitted and sliced into wedges
16 cherries, pitted and sliced
3 tablespoons of Cointreau
1 bottle of dry white wine, such as a Sauvignon Blanc
4 cups of ginger ale
Fresh lime juice, 1 lime
Ice

Directions:
In a large pitcher, combine all sliced fruit (ingredients 1-4), cointreau, and white wine. Stir to combine and refrigerate for at least an hour or even overnight. Before you’re ready to serve, add ginger ale, lime juice, and ice. Serves 8.

Mixed Greens Salad

Ingredients:
Salad greens / Mesclun Mix (or even better, a bag of salad greens from the farmers market)
1 cup cherry tomatoes, sliced
3 radishes, thinly sliced
1 avocado, sliced
3 tablespoons of chopped almonds

Dressing
{Adapted from Barefoot Contessa}

1 teaspoon Dijon mustard
1 teaspoon minced garlic
3 tablespoons of champagne vinegar
salt + pepper, to taste
1/2 cup of olive oil

Directions:
In a small bowl, whisk together mustard, garlic, vinegar, salt, and pepper. Slowly continue to whisk as you add the olive oil. The vinaigrette will then be emulsified.

In a large salad bowl, add salad greens, tomatoes, and radishes. Drizzle the dressing over and toss, being careful not to overdress. Remember: you can always add more, but you can’t take away. Top with sliced avocado. Sprinkle with a little salt and pepper, serve, and enjoy!

Assembling a Cheese Board

Ingredients:
Variety of *cheeses – different textures & flavors
Grapes, apples, or pears
Almonds or mixed nuts
Fresh baguette, bread sticks and/or crackers
Assortment of olives

Serving Recommendation

Serve cheese on a tray or wood cutting board. Remove any plastic and wrapper from the cheese, but leave the rind on. Cheese should be served at room temperature. We recommend serving each cheese block with an individual serving knife. Mix in your fruit, nuts, olives, and bread. Be careful not to overcrowd the cutting board, but allow enough room for your guests to slice the cheese.

*Need help picking out cheese? Go to your local Whole Foods or market and ask their cheese specialists; they’re a great resource!

{Best} Chocolate Chip Cookies

Ingredients:
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons kosher salt
2 sticks unsalted butter, softened
1 1/2 cups packed light brown sugar
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla
2 1/2 cups semisweet chocolate chips

Directions:
Preheat oven to 350°F. Line baking sheet(s) with parchment paper and set aside. In a medium bowl, combine flour, baking soda, and salt.

In a bowl with an electric mixer, beat together on medium speed your butter and sugars until nice and fluffy, approximately 2 – 3 minutes. Add eggs, one at a time, beating until creamy, approximately 1 minute. Beat in vanilla. Reduce speed to low and mix in flour, 1 cup at a time until just blended. Add chocolate chips; be careful not to overmix.

With an ice cream scooper (approx 2 tablespoons), scoop dough onto prepared baking sheet. We did a variety of both mini (2 teaspoons) and regular size.

Bake for 12-14 minutes. Wait about 5 minutes before you transfer cookies to cooling rack. Continue process until all the cookies dough is gone. Let cookies cool before serving. Enjoy!

Photography and recipes by Lisa of With Style & Grace/ Taylor’s wardrobe: Hallelu jumpsuit and necklace, Kenneth Cole bangles, and YSL ring/ Lisa’s wardrobe: DVF dress, EmersonMade necklace, and Margaret Elizabeth bangles

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