Photo: Becky Luigart-Stayner; Styling: Cindy Barr

A glorious May afternoon and the company of friends and family set the stage for a memorable meal to savor outdoors. Serves: 8
Prosciutto-Melon Bites with Lime Drizzle
Grilled Pizza with Asparagus and Caramelized Onion
Grilled Halibut with Three-Pepper Relish
Haricots Verts Salad
Italian Grilled Zucchini and Red Onion
Limoncello-Mint Sorbet with Fresh Blackberries

MyRecipes
March 24, 2010

Party Timeline
With some smart planning, you can have most of the work done before guests arrive.

Up to 1 week ahead:
• Make the sorbet.

Up to 2 days ahead:
• Make and refrigerate relish for halibut.
• Blanch haricots verts and toast nuts for salad.

The day before:
• Prepare onion mixture and shred cheese for pizza.
• Cube melon.

2 hours before dinner:
• Bring pizza dough to room temperature.
• Assemble melon skewers; refrigerate on serving platter. Make drizzle.

1 hour before:
• Light the grill.
• Roll out pizza dough.
• Take relish out of refrigerator and allow to come to room temperature.
• Spoon sorbet into dessert bowls and keep in freezer.

30 minutes before:
• Grill the zucchini and red onion, and finish with seasonings.
• Make dressing for salad, and toss.

As guests arrive:
• Pour drizzle over melon skewers.
• Grill pizza.

Just before serving:
• Grill halibut.

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