In keeping with the no-fuss mood, the table is set in a light-filled breakfast area, intimate but without the serious undertones of a formal dining room. A printed cotton tablecloth lays a sunny yellow foundation for dinnerware, amplifying the summer aesthetic. Porcelain dessert plates decorated with a delicate flower motif add to the happy color scheme. Glass chargers layer in linenlike texture and enhance the florals with bright pops of blue. White dinner plates with pleated edges clear the palette for the rainbow of food to come from a serve-yourself buffet. Glassware mixes colors and decades as new wine glasses patterned in blue and gold mingle with vintage olive green goblets. Floral napkins and oak-handle flatware nod to nature’s abundance outside the door. Seasonal panache continues with the menu full of summer-fresh flavor. First, a fruity martini with its pineapple goodness transports taste buds to the sunny tropics. Pickled vegetables showcase delicacies discovered close to home at the local farmers market. Purple endive happily interrupts a rice and pesto salad while pink shrimp-and-crab Louie tempts on a bed of butter lettuce leaves. Coconut panna cotta tops off the afternoon, sending guests home with memories of the sweet-tart taste of plump and juicy summer blackberries.

Tropical Fruit MartiniOvernight Pickled Summer VegetablesPesto Rice SaladShrimp-and-Crab LouieCoconut Panna Cotta with Blackberry Sauce

Shopping List

We’ve organized a shopping list to make shopping for this gathering menu easier for you. Package sizes are included so you have enough for duplicated recipe ingredients. Check your pantry for these necessary items before shopping. Note: Unless specified, when we call for “butter,” we mean the unsalted variety. When we call for “olive oil,” we are suggesting good-quality extra virgin. When we call for “eggs,” we are suggesting large eggs. Unless specified, when we call for “milk,” we mean whole-fat milk. Amounts below allow for 8 cocktails.

Olive oil (need 1¼ cups + 3 tablespoons)Canola oil (need 1¼ cups)Nonstick cooking sprayKosher salt (need ½ cup + 2½ teaspoons + to taste)Ground black pepper (need ¼ teaspoon + to taste)Crushed red pepper (need ¼ teaspoon)All-purpose flour (need 1 1/3 cups)Granulated sugar (need 1¼ cups + 3 tablespoons)Baking powder (need 1 teaspoon)Baking soda (need 1 teaspoon)Vanilla (need 2 teaspoons)Milk (need 1½ cups)Eggs (need 4 eggs)White vinegar (need 3 cups)

Specialty grocery store

1 (12.2-ounce) can evaporated coconut milk1 (7.05- or 11.25-ounce) can sweetened condensed coconut milk1 (4-ounce) container Marcona almonds3 heads purple endiveCoarse decorating sugar (for glass rims)

Produce

3 bunches dill2 bunches basil2 pints blackberries2 star fruit7 lemons5 limes6 ounces carrots5 ounces fresh whole okra4 ounces green beans1 cucumber2 ears sweet corn2 heads butterhead (Boston or Bibb) lettuce12 ounces asparagus1 pound unshelled peas (1½ cups shelled)1 shallot1 head garlic

Grocery

1 (14- to 14.8-ounce) can or jar hearts of palm2 (10-ounce) bottles passion fruit juice2 (6-ounce) cans pineapple juice1 (15.2-ounce) bottle mango juice1 (8-ounce) jar pitted green olives1 (2.2-ounce) package pine nutsKetchup (need 1 tablespoon)Hot pepper sauce (need 3 dashes)Yellow cornmeal (need 1 cup)Unflavored gelatin (need 3 envelopes)Shredded coconut (for garnish)Paprika (need ½ teaspoon)Mustard seeds (need 2 teaspoons)Dill seeds (need ¾ teaspoon)White rice (need 1 2/3 cups dry or 5 cups cooked)

Fishmonger

1½ pounds fresh or canned refrigerated lump crabmeat1 pound extra-large (16 to 20 per pound) shrimp

Dairy

2 (½-pint) containers heavy cream1 (1-pint) container half-and-half

Alcohol

1 (750-milliliter) bottle vodka

Tropical Fruit Martini

Enjoy a tropical taste twist with a combination of passion fruit, pineapple, and mango juices and vodka. Hands On: 5 minutes Total Time: 5 minutes

Coarse decorating sugarLime wedge1½ ounces (3 tablespoons) vodka1½ ounces (3 tablespoons) passion fruit juice1 ounce (2 tablespoons) pineapple juice½ ounce (1 tablespoon) mango juiceIce cubes1 slice star fruit

Spread layer of sugar in small dish. Run lime wedge around rim of cocktail glass. Dip rim of cocktail glass in sugar to coat. In cocktail shaker combine vodka, passion fruit juice, pineapple juice, mango juice, and, if desired, a squeeze of the lime wedge. Add ice; cover and shake until very cold. Strain into cocktail glass. Garnish with star fruit slice. Makes 1 cocktail.

Overnight Pickled Summer Vegetables

Freshly pickled vegetables make a colorful and tangy addition to a potluck table. Fat, buttery Castelvetrano olives are especially good here. Hands On: 30 minutes Total Time: At least 12 hours 30 minutes including chilling

Marinated Olives:

1 8-ounce jar pitted green olives, drained (2 cups)½ cup olive oil1 tablespoon lemon zest2 cloves garlic, sliced¼ teaspoon crushed red pepper

Pickled Vegetables:

3 cups white vinegar3 cups warm water½ cup kosher salt½ cup chopped fresh dill3 tablespoons sugar2 teaspoons mustard seeds¾ teaspoon dill seeds6 ounces carrots, cut into 4½-inch sticks5 ounces fresh whole okra4 ounces fresh green beans, trimmed to 4½-inch pieces1 cucumber, sliced or cut into 4½-inch pieces½ cup Marcona almonds

For Marinated Olives, in medium bowl combine olives, olive oil, lemon zest, garlic, and crushed red pepper. Cover; chill at least 12 hours or overnight. For Pickled Vegetables, in large saucepan combine vinegar, warm water, salt, fresh dill, sugar, mustard seeds, and dill seeds. Bring to simmering, stirring to dissolve salt and sugar. Remove from heat; cool completely. Place vegetables in pint canning jars. Pour cool pickling liquid over vegetables, covering completely and leaving ½-inch headspace (discard any remaining liquid). Seal jars; place in refrigerator at least 12 hours or overnight. To serve, drain pickled vegetables. Arrange drained vegetables, Marcona almonds, and olives on a serving board or platter and/or in bowls. Makes 8 servings.

Pesto Rice Salad

You can use a high-quality purchased pesto for this salad, but nothing compares to the fresh flavor of pesto you make yourself. Hands On: 20 minutes Total Time: 1 hour 20 minutes

Basil Pesto:

4 cups fresh basil½ cup olive oil½ cup lemon juice2 teaspoons pine nuts½ teaspoon kosher salt

Rice Salad:

3 tablespoons olive oil1½ cups 2-inch pieces fresh asparagus1½ cups peas½ teaspoon kosher salt5 cups cooked white rice, cooled1½ cups Basil Pesto¼ teaspoon freshly ground black pepper1 14- to 14.8-ounce can or jar hearts of palm, drained and cut into bite-size pieces3 heads purple endive, trimmed and peeled¼ cup pine nuts, toasted1 small lemon, halved

For Basil Pesto, in food processor or blender combine basil, olive oil, lemon juice, pine nuts, and salt. Process or blend until almost smooth. For Rice Salad, in large skillet heat olive oil over medium. Add asparagus and peas. Cook 3 to 4 minutes or until crisp-tender. Remove from heat. Season with ¼ teaspoon of the salt. Place rice in large bowl. Slowly fold in 1½ cups Basil Pesto. Season with the remaining ¼ teaspoon salt and the pepper. Add half of the hearts of palm, half of the asparagus mixture, half of the endive, and half of the pine nuts. Gently fold into rice. Transfer rice salad to serving bowl. Top with the remaining hearts of palm, asparagus mixture, endive, and pine nuts. Squeeze lemon halves over salad. Makes 8 servings.

Shrimp-and-Crab Louie

This platter is richly flavored with a creamy homemade mayonnaise sauce. Fresh corn pancakes provide a savory-sweet balance.
Hands On: 25 minutes Total Time: 25 minutes

Louie Sauce:

2 egg yolks*2 to 3 tablespoons lemon juice1 cup canola oil¼ cup olive oil1 tablespoon ketchup1 teaspoon finely chopped shallot½ teaspoon paprika3 dashes hot pepper sauceKosher salt

Corn Pancakes:

1 1/3 cups all-purpose flour1 cup yellow cornmeal1 teaspoon baking powder1 teaspoon baking soda1 teaspoon kosher salt2 eggs1½ cups milk¼ cup canola oil1 cup fresh sweet corn, cut from cobs, blanched and cooled

To Assemble:

4 cups fresh lump crabmeat or canned refrigerated lump crabmeat (1½ pounds), drainedKosher salt and freshly ground black pepper2 heads butterhead (Boston or Bibb) lettuce1 bunch fresh dill1 pound extra-large (16 to 20 per pound) shrimp, peeled, deveined, and cooked2 lemons, cut into wedges

For Louie Sauce, in blender or food processor combine egg yolks and 2 tablespoons lemon juice. Pulse several seconds to combine. With the machine running, slowly drizzle canola oil and olive oil through opening in lid until incorporated and a thick emulsion forms. Transfer sauce to bowl. Stir in ketchup, shallot, paprika, and hot sauce. Season to taste with salt and additional lemon juice. For Corn Pancakes, preheat oven to 200°F. In medium bowl combine flour, cornmeal, baking powder, baking soda, and salt. In another bowl, beat together eggs, milk, and canola oil. Add to dry ingredients; whisk until smooth. Stir in corn. Heat greased griddle over medium. Spoon batter in 2-tablespoon portions onto hot griddle. Cook 1 to 1½ minutes until edges are dry. Turn; cook about 1 minute more or until golden. Keep warm in oven until ready to serve. To assemble, in large bowl combine crabmeat and ¾ cup of the Louie Sauce. Season to taste with salt and pepper. Line platter with lettuce leaves and fresh dill. Top with crab mixture and shrimp. Serve with lemon wedges, the remaining Louie Sauce, and warm Corn Pancakes. Makes 8 servings. *Tip: If you do not want to use raw egg yolks in the sauce, place 2 whole eggs in a pan of boiling water; boil 1 minute. Using a slotted spoon, transfer eggs to ice water and cool completely. Separate egg yolks from egg whites and use as directed. To Make Ahead: Corn pancakes can be made ahead, placed in an airtight container, and chilled up to 1 day. To reheat, wrap pancakes in foil. Heat in a 350°F oven 10 minutes.

Coconut Panna Cotta with Blackberry Sauce

Sweetened condensed coconut milk and evaporated coconut milk add delicate coconut flavor to this panna cotta. Find them online and at some grocery stores, such as Whole Foods. Hands On: 20 minutes Total Time: 4 hours 20 minutes

Blackberry Sauce:

2 cups fresh blackberries¾ cup sugar¾ cup water¼ cup lime juice

Panna Cotta:

Nonstick cooking spray3 envelopes unflavored gelatin¼ cup water1 12.2-ounce can evaporated coconut milk½ cup sugar3 tablespoons sweetened condensed coconut milk2 cups heavy cream2 cups half-and-half2 teaspoons vanilla½ cup fresh blackberriesLime slices and toasted coconut*

For Blackberry Sauce, in medium saucepan combine blackberries, sugar, water, and lime juice. Bring to boiling; reduce heat. Simmer, uncovered, 30 minutes. Remove from heat; let cool 30 minutes. Place berry mixture in blender. Cover; blend until smooth. If desired, press sauce through fine-mesh sieve to remove seeds; discard seeds. Cover; chill at least 1 hour and up to 1 week. For Panna Cotta, coat twelve 4- to 6-ounce ramekins with cooking spray. Place in shallow tray. In small bowl sprinkle gelatin over water (do not stir). Let stand 5 minutes. Meanwhile, in large saucepan combine evaporated coconut milk, sugar, and sweetened condensed coconut milk. Cook over medium until hot but not boiling and sugar is dissolved. Add gelatin mixture; cook and stir over low 5 minutes or until gelatin is completely dissolved. Remove from heat. Stir in cream, half-and-half, and vanilla. Pour into prepared ramekins. Refrigerate at least 4 hours or overnight. To serve, invert a ramekin on each plate. Allow panna cotta to release from edges. Serve cold with Blackberry Sauce and fresh blackberries. Garnish with lime slices and toasted coconut, if desired. Makes 8 servings. *Tip: Toast shredded coconut on a baking sheet in a 350°F oven for 5 to 10 minutes. Shake pan twice during toasting.