Friday Links: Outdoor Party Inspiration

We are taking a break from the South Africa posts for a little bit of summer fun.  The air is getting a little bit crisper and Labor Day is around the corner, which means it is time to pull out the stops and throw a summer bash to end them all.  Here are five inspirational posts to get your wheels turning. Happy Friday!

French Inspired Diner en Blanc: flash mob meats potluck.
Orchard dinner for 200: go big.
Go Picnic Style: classy meets casual.
Show an Outdoor Movie: dinner and a movie? the perfect combination.

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And here are 8 tips for a classy outdoor dinner: step-by-step hostessing. 

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and if you go with a potluck, here are my favorite SG potluck staples:

Artichoke Pasta Salad
Cornbread
North African Chickpea Salad
Quinoa Black Bean Salad
Tzatziki

Artichoke Pasta Salad

Tzatziki

Quinoa Black Bean Salad for a Graduation Party



Congrats Chelsea Rose

It is official: my little sister Chelsea (Squirt) is a college graduate.  We are in Washington celebrating her graduation, going climbing this week, and playing with friends and family.  On Saturday, the night before her graduation, we had a big party to celebrate both of us graduating.  There were oysters, grilled chicken, pasta salad, sangria, and lots of other yummy eats. We got in late on Friday night, so I offered to contribute something easy.  This turned into 3 cakes (from Smitten Kitchen) and a quinoa salad.  Needless to say, I was very busy Saturday morning trying to finish before the intened start at 1 pm.  All went well, and we had a delightful time eating, drinking, singing and catching up. 

This recipe feeds a crowd, and is perfect for a potluck dish.  To make for a smaller group, I would cut it at least in half.  The flavors are best if made 1-2 hours ahead of time.  Saves for 2-3 days in the fridge.  Enjoy, and have a lovely week.

Quinoa Black Bean Salad

• 1 1/2 cups quinoa, rinsed
• 3 cups cold water
• 2 red bell peppers, diced
• 1 green bell pepper, diced
• 3 small tomatoes, diced
• 1 1/2 cups black beans, soaked and cooked (or 1 (15 ounce) can drained and rinsed)
• 1/2 cup cilantro
• Juice of 3 limes
• 4 tablespoons olive oil
• 1 tablespoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon coriander
• 1/4 teaspoon chili powder
• salt and black pepper to taste

1. Combine quinoa and water in a medium saucepan and bring to a boil, reduce heat and cook covered 15-20 minutes until all water has been absorbed.  Remove from heat and allow to sit 10 minutes covered.  Transfer to large baking sheet to cool (at least 20 minutes).
2. Combine peppers, tomato, black beans, and cilantro in a large bowl.  Add cooled quinoa and stir to combine.
3. In a small bowl combine lime juice, olive oil, cumin, paprika, coriander and chili powder.  Whisk to combine. 
4. Pour dressing over salad and stir until evenly coated.
5. Add salt and pepper as desired, be sure to taste first if using canned beans.
6. Transfer to refrigerator and chill before serving.