August Farm-to-Table Dinner Party: A Late-Summer Menu for Your Dinner Club

Peach and Basil Sparkler

A peach and basil sparkler is a refreshing way to welcome guests without preparing a complicated cocktail. Add peach nectar or peach purée to a glass, top it with sparkling water or prosecco, and garnish it with fresh basil and a peach slice. For a nonalcoholic version, use sparkling water, ginger ale, or lemon-flavored soda. Set up the drinks before guests arrive by placing glasses, sliced peaches, basil, ice, and sparkling beverages together on a small drink station. It gives everyone something to enjoy while the final dishes are being placed on the table.

Ingredients

• 3 ripe peaches, divided
• 1 cup peach nectar or peach purée
• 1/4 cup fresh lemon juice
• 8 fresh basil leaves, plus more for garnish
• 1 bottle chilled prosecco or sparkling wine
• 2 cups chilled sparkling water
• Ice, as needed
• Optional: honey or simple syrup, to taste

Instructions

1. Slice two of the peaches and place them in a pitcher.
2. Lightly clap or tear the basil leaves to release their aroma, then add them to the pitcher.
3. Pour in the peach nectar and lemon juice. Stir gently.
4. Refrigerate the mixture for at least 30 minutes so the flavors can blend.
5. Just before serving, add the chilled prosecco and sparkling water.
6. Taste and add a little honey or simple syrup if the peaches are not very sweet.
7. Fill glasses with ice and pour in the sparkler.
8. Slice the remaining peach and garnish each glass with a peach slice and basil leaf.
9. Nonalcoholic version Replace the prosecco with additional sparkling water, ginger ale, or a nonalcoholic sparkling wine.

Whipped Goat Cheese Crostini with Fresh Tomatoes and Herbs

This appetizer is simple, colorful, and easy to adjust based on what is available. Blend softened goat cheese with a small amount of cream cheese, olive oil, salt, and black pepper until smooth. Spread the mixture over toasted baguette slices, then top each one with chopped tomatoes, basil, chives, or microgreens. A drizzle of balsamic glaze or local honey adds a finishing touch. The goat cheese mixture can be prepared the day before, and the tomatoes can be chopped several hours ahead. Wait to assemble the crostini until shortly before serving so the bread stays crisp.

Ingredients

For the crostini

• 1 large baguette
• 3 tablespoons olive oil
• Pinch of salt

For the whipped goat cheese

• 8 ounces goat cheese, softened
• 4 ounces cream cheese, softened
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 14 teaspoon salt
• 1/8 teaspoon black pepper

For the topping

• 2 cups finely chopped ripe tomatoes
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped from chives
• 1 tablespoon olive oil
• 1 teaspoon balsalmic vinegar
• Salt and black pepper to taste
• Optional: balsalmic glaze or honey

Instructions

1. Preheat oven to 400°F.
2. Slice the baguette into pieces about 1/2 inch thick.
3. Arrange the slices on a baking sheet and brush lightly with olive oil.
4. Sprinkle with a small amount of salt.
5. Bake for 8 to 10 minutes, turning once, until lightly golden and crisp.
6. Place the goat cheese, cream cheese, olive oil, lemon juice, salt, and pepper in a food processor.
7. Blend until smooth and creamy. Add a teaspoon of water or cream if needed to loosen the mixture.
8. In a separate bowl, combine the tomatoes, basil, chives, olive oil, and balsamic vinegar.
9. Season the tomato mixture with salt and pepper.
10. Spread whipped goat cheese onto each crostini.
11. Spoon the tomato mixture over the top.
12. Finish with a light drizzle of balsamic glaze or honey, if desired.

Peach, Burrata, and Arugula Salad

A summer salad does not need a long list of ingredients when the produce is at its peak. Arrange arugula on a large platter and add sliced peaches, torn burrata, fresh basil, and thinly sliced red onion. Sprinkle with toasted pecans or walnuts, then finish with olive oil, balsamic glaze, salt, and freshly ground pepper. Serving the salad on a platter instead of in a deep bowl makes the ingredients more visible and keeps the peaches and burrata from becoming crushed.

Ingredients

• 8 cups baby arugala
• 4 ripe peaches, sliced
• 16 ounches burrata
• 1/3 cup thinly sliced red onion
• 1/2 cup toasted pecans or walnuts
• 1/2 cup fresh basil leaves
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic glaze
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon flaky salt
• Freshly ground black pepper, to taste
• Serve immediately.

Instructions

1. Spread the arugula across a large serving platter.
2. Arrange the peach slices over the arugula.
3. Tear the burrata into pieces and place it throughout the salad
4. Add the sliced red onion, toasted pecans, and basil leaves
5. Drizzle the salad with olive oil and lemon juice.
6. Finish with balsalmic glaze, flaky salt, and black pepper.

Herb-Roasted Chicken with Lemon and Garlic

Herb-roasted chicken works well for a dinner club because it feels special but does not require complicated preparation. Season bone-in chicken breasts or thighs with olive oil, garlic, lemon zest, salt, pepper, rosemary, and thyme. Roast until the chicken is golden and cooked through, then arrange it on a large platter with lemon wedges and fresh herbs. Chicken thighs are especially forgiving and tend to stay moist even when dinner runs a little later than planned. For a more casual gathering, grilled chicken also works beautifully. Marinate it earlier in the day, then grill it shortly before dinner.

Ingredients

• 10 to 12 bone-in, skin-on chicken thighs
• 3 tablespoons olive oil
• 6 garlic cloves, minced
• Zest and juice of 2 lemons
• 1 tablespoons chipped fresh rosemary
• 1 tablespoon fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 large onion, sliced
• 1 lemon, cut into wedges
• Fresh rosemary and thyme for garnish

Instructions

1. Preheat the oven to 425°F.
2. Pat the chicken thighs dry with paper towels.
3. In a small bowl, combine the olive oil, garlic, lemon zest, lemon juice, rosemary, thyme, salt, pepper, and smoked paprika.
4. Rub the herb mixture over all sides of the chicken.
5. Arrange the sliced onion across the bottom of a large roasting pan.
6. Place the chicken thighs on top, skin side up.
7. Tuck the lemon wedges around the chicken.
8. Roast for 40 to 50 minutes, or until the skin is golden and the chicken reaches an internal temperature of 165°F. .
9. Let the chicken rest for 10 minutes before serving.
10. Transfer it to a platter and garnish with fresh herbs and roasted lemon wedges.

Fresh Corn, Tomato, and Zucchini Skillet

This easy side dish brings together several of August’s best vegetables. Sauté sliced zucchini in olive oil until lightly browned. Add fresh corn cut from the cob, cherry tomatoes, garlic, salt, and pepper. Cook just until the tomatoes begin to soften, then finish the dish with fresh basil and a squeeze of lemon. The goal is not to cook the vegetables until they are completely soft. Keeping a little texture allows the fresh flavors to stand out.

Ingredients

• 2 tablespoons olive oil
• 3 medium zucchini, sliced into half-moons
• 4 ears fresh corn, kernels removed
• 2 cups cherry tomatoes, halved
• 3 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lemon juice
• 1/3 cup chopped fresh basil
• Optional: 1/3 cup crumbled feta cheese

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the zucchini and cook for 5 to 6 minutes, stirring occasionally, until lightly browned.
3. Add the corn and cook for another 3 minutes.
4. Stir in the garlic and cook for 30 seconds
5. Add the cherry tomatoes, salt, and pepper.
6. 6. Cook for 2 to 3 minutes, just until the tomatoes begin to soften.
7. Remove the skillet from the heat.
8. Stir in the lemon juice and fresh basil.
9. Taste and adjust the seasoning as needed.
10. Sprinkle with feta before serving, if desired.

Peach and Blackberry Galette

A galette has all the charm of a homemade pie without requiring a perfect crust. Place sliced peaches and blackberries in the center of a round sheet of pie dough. Sprinkle the fruit with sugar, a small amount of flour or cornstarch, lemon juice, and cinnamon. Fold the edges of the crust toward the center, leaving the fruit exposed. Brush the crust with egg wash, sprinkle it with coarse sugar, and bake until golden. Serve the galette slightly warm with vanilla ice cream or whipped cream. Because a galette is meant to look rustic, uneven edges are part of the appeal. This is one dessert where perfection truly is not required.

Ingredients

• 1 refrigerated pie crust or homemade single pie crust
• 4 ripe peaches, sliced
• 1 1/2 cups fresh blackberries
• 1/3 cup granulated sugar
• 2 tablespoons cornstarch
• 1Tablespoon fresh lemon juice
• 1 Teaspoon vanilla extract
• 1/2 Teaspoon ground cinnamon

Instructions

1. Preheat the oven to 400°F.
2. Line a large baking sheet with parchment paper.
3. Roll the pie crust into a circle approximately 12 inches wide and place it on the prepared baking sheet.
4. In a large bowl, gently combine the peaches, blackberries, sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt.
5. Let the fruit mixture rest for 5 to 10 minutes.
6. Spoon the fruit into the center of the crust, leaving a 2-inch border around the edge.
7. Fold the edges of the crust over the fruit, pleating the dough as you work around the galette.
8. Whisk together the egg and water.
9. Brush the crust with the egg wash and sprinkle it with coarse sugar.
10. Bake for 40 to 45 minutes, until the crust is golden and the fruit juices are bubbling.
11. Allow the galette to cool for at least 20 minutes before slicing.
12. For a glossy finish, warm the apricot preserves and brush them lightly over the fruit.
13. Serve slightly warm with vanilla ice cream or whipped cream.