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Elegant Outdoor Dining

May 01, 2009
Randy Mayor
Celebrate any occasion with a special alfresco menu that highlights the best flavors of the season.
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1 of 5

Baby Artichokes with Creamy Horseradish-Dill Dip

Randy Mayor
This recipe showcases the bold, distinct flavor of this delicious thistle. Cool, refreshing yogurt and dill get a kick from horseradish for a dipping sauce that doubles as a dressing for fresh veggies or a vibrant sandwich spread. Artichokes contain potassium, vitamin A, and antioxidants, so you can feel great about serving them.

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2 of 5

Strawberry Agua Fresca

Take advantage of the season's ripe, juicy strawberries for a drink that's the perfect way to begin a meal on a warm spring day. You can adjust the amount of sugar to taste, but peak-season berries shouldn't need much―if any―added sweetener. Garnish with a simple berry or a single edible bloom for an elegant touch.

View Recipe: Strawberry Agua Fresca

3 of 5

Flatbread with Pancetta and Asparagus

Randy Mayor
Splurge on good-quality ingredients―pancetta, fresh asparagus, shaved Parmesan, and mozzarella cheese―for a show-stopping appetizer (or a stand-alone meal paired with with soup and salad). Homemade dough is worth the extra effort for the delicious golden crust on this memorable flatbread.

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4 of 5

Pasta with Caramelized Onion Trio, Arugula, and Mozzarella

Randy Mayor
This indulgently creamy pasta features a rich white sauce with accents of piquant balsamic vinegar, peppery arugula, and sweet notes from dried currants and caramelized onions and leeks. Cook the vegetables for the sauce while the pasta boils, then finish with the cream, arugula, mozzarella, and thyme. Serve immediately after tossing for a dish that will wow mom.

5 of 5

Meyer Lemon and Rosemary Brûlées

Randy Mayor
Sweeter than their run-of-the-mill counterparts, Meyer lemons elevate this créme brûlée recipe to a perfect finale for this special-occasion menu. A sprinkle of Rosemary adds another layer of flavor and aroma. Make this recipe a day ahead and chill overnight in the fridge. Sprinkle with sugar and torch the caramelized crust just before serving.

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