25+ Delicious Summer Garden Party Recipes to Impress Your Guests

Summer is the perfect season to host a garden party, where the fresh air, warm sunshine, and vibrant atmosphere combine to create unforgettable moments with friends and family.

Whether you’re planning an intimate gathering or a larger celebration, having a variety of delicious and refreshing recipes is key to impressing your guests.

From savory appetizers and vibrant sides to sweet treats and refreshing beverages, the right food can elevate your garden party to the next level.

In this blog post, we’ve curated 25+ summer garden party recipes that will help you create a menu full of flavor, color, and fun, ensuring your gathering is a hit.

So, fire up the grill, prepare those serving platters, and let’s dive into a range of tasty options that will make your summer garden party one to remember.

25+ Delicious Summer Garden Party Recipes to Impress Your Guests

Hosting a summer garden party is all about celebrating good food, great company, and the beauty of the season.

With over 25+ delicious recipes, you now have everything you need to create a memorable menu that will keep your guests satisfied and coming back for more.

From fresh salads and grilled delights to chilled drinks and decadent desserts, these recipes will help you embrace the essence of summer dining.

So, gather your ingredients, set the table, and enjoy the magic of outdoor entertaining with dishes that bring the flavors of the season to life.

Grilled Peach and Burrata Salad

Sweet, smoky peaches meet creamy burrata in this show-stopping summer salad that’s as beautiful as it is delicious.

With peppery arugula and a bright basil vinaigrette, it’s a fresh yet indulgent dish perfect for a sunny garden gathering.

Ingredients:

• 4 ripe peaches, halved and pitted
• 1 tbsp olive oil
• 8 oz burrata cheese
• 4 cups arugula
• 1/4 cup fresh basil leaves
• 1/4 cup pistachios, toasted
• 2 tbsp honey
• Salt and pepper to taste

For the basil vinaigrette:

• 1/4 cup fresh basil
• 2 tbsp white wine vinegar
• 1/2 cup olive oil
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper

Instructions:

1. Heat a grill or grill pan over medium-high heat. Brush peach halves with olive oil and grill for about 2–3 minutes per side, until charred but still firm.
2. Make the vinaigrette by blending all vinaigrette ingredients until smooth.
3. Arrange arugula on a large serving platter. Top with grilled peaches, torn burrata, and basil leaves.
4. Drizzle with basil vinaigrette and honey. Sprinkle toasted pistachios over the top.
5. Finish with a pinch of salt and pepper.

This salad is a true celebration of summer’s bounty.

The smokiness from the grilled peaches, the richness of burrata, and the herbaceous vinaigrette combine into an unforgettable dish that’s light but satisfying, ideal for garden entertaining.

Lemon Herb Chicken Skewers

These lemon herb chicken skewers are tender, juicy, and packed with zesty flavor.

Easy to prep ahead and quick to grill, they make for a fantastic main course at your next garden party — simple but full of bright, summery taste.

Ingredients:

• 2 lbs boneless skinless chicken thighs, cut into chunks
• 1/4 cup olive oil
• 3 tbsp lemon juice
• 2 tsp lemon zest
• 3 cloves garlic, minced
• 2 tbsp fresh oregano, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper
• Wooden skewers, soaked in water

Instructions:

1. In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper.
2. Add chicken pieces to the marinade and toss to coat. Cover and refrigerate for at least 1 hour, or up to overnight.
3. Thread marinated chicken onto soaked skewers.
4. Preheat the grill to medium-high heat. Grill skewers for about 10–12 minutes, turning occasionally, until chicken is cooked through and nicely charred.
5. Serve hot with extra lemon wedges for squeezing.

There’s something undeniably summery about food on a stick, and these skewers deliver big flavor without a lot of fuss.

The bright herbs and citrus keep the chicken light yet deeply satisfying — a crowd-pleaser that will have your guests coming back for seconds.

Strawberry Basil Shortcakes

A fresh twist on a classic, these strawberry basil shortcakes are a charming, slightly unexpected dessert that screams summer.

The basil brings out the sweetness of the strawberries and gives a garden-fresh lift to every bite.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup sugar, plus 2 tbsp for topping
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup heavy cream, plus more for brushing
• 1 tsp vanilla extract

For the filling:

• 1 pint strawberries, hulled and sliced
• 2 tbsp sugar
• 2 tbsp chopped fresh basil
• 1 cup whipped cream

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt.
3. Cut in the butter with a pastry cutter or fingertips until the mixture resembles coarse crumbs.
4. Stir in heavy cream and vanilla just until the dough comes together.
5. Turn out onto a floured surface and gently pat into a 1-inch thick slab. Cut into rounds or squares and place on the baking sheet.
6. Brush tops with cream and sprinkle with the remaining 2 tbsp sugar.
7. Bake for 15–18 minutes until golden brown. Cool on a wire rack.
8. Meanwhile, toss strawberries with sugar and basil. Let sit for 10 minutes to macerate.
9. Split shortcakes, spoon strawberries and whipped cream over the bottoms, and top with the other halves.

Light, fragrant, and absolutely delightful, these strawberry basil shortcakes will add a playful yet elegant finish to your garden party.

They celebrate the best fruits and herbs of the season in a nostalgic yet elevated way.

Avocado and Corn Salsa with Tortilla Chips

A vibrant, creamy, and crunchy salsa that combines ripe avocados, sweet corn, and zesty lime for a refreshing appetizer.

Perfect for scooping up with crispy tortilla chips, this salsa adds a fresh and colorful touch to any outdoor gathering.

Ingredients:

• 2 ripe avocados, diced
• 1 cup fresh corn kernels (or frozen, thawed)
• 1/2 red onion, finely diced
• 1 jalapeño, deseeded and minced (optional)
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper to taste
• Tortilla chips for serving

Instructions:

1. In a large bowl, combine diced avocados, corn, red onion, and jalapeño (if using).
2. Add chopped cilantro, lime juice, salt, and pepper. Gently toss everything together to combine.
3. Serve immediately with tortilla chips for dipping, or cover and refrigerate for up to an hour before serving.

This avocado and corn salsa is light and flavorful, with a perfect balance of creaminess and crunch.

The sweetness of the corn and the richness of the avocado are complemented by the zesty lime, making it the perfect dip for a summer celebration. It’s simple, quick to make, and always a crowd favorite.

Caprese Skewers with Balsamic Glaze

These Caprese skewers are a playful twist on the classic Italian salad.

With fresh mozzarella, cherry tomatoes, and basil, they’re drizzled with a sweet balsamic glaze, making them a perfect appetizer for a summer garden party. These skewers are bite-sized, making them both elegant and easy to serve.

Ingredients:

• 1 pint cherry tomatoes
• 1 lb fresh mozzarella balls (bocconcini or ciliegine)
• 1/2 cup fresh basil leaves
• 1/4 cup balsamic vinegar
• 1 tbsp honey
• Salt and pepper

Instructions:

1. Thread the cherry tomatoes, mozzarella balls, and basil leaves onto small skewers or toothpicks, alternating the ingredients.
2. In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer and cook for 5–7 minutes, until it thickens into a syrupy consistency.
3. Drizzle the balsamic glaze over the skewers and season with a pinch of salt and pepper.
4. Serve chilled or at room temperature.

These Caprese skewers are the epitome of fresh, summery flavors.

The juicy tomatoes and creamy mozzarella are complemented by fragrant basil and the tangy sweetness of the balsamic glaze, making them a sophisticated yet easy-to-make appetizer that will elevate your garden party spread.

Cucumber and Mint Lemonade

A cool, refreshing drink that combines crisp cucumber, fresh mint, and tangy lemon for the perfect summer beverage.

This cucumber and mint lemonade is a great alternative to traditional iced tea and will keep your guests hydrated and refreshed all afternoon.

Ingredients:

• 1 cucumber, peeled and sliced
• 1/2 cup fresh mint leaves
• 1/2 cup fresh lemon juice (about 3 lemons)
• 3 cups cold water
• 1/4 cup honey or sugar (to taste)
• Ice cubes

Instructions:

1. In a blender, combine cucumber slices, mint leaves, lemon juice, and honey (or sugar). Blend until smooth.
2. Pour the mixture through a fine mesh strainer into a pitcher, discarding the solids.
3. Add cold water to the pitcher and stir well. Taste and adjust sweetness with more honey or sugar if desired.
4. Fill glasses with ice cubes and pour the lemonade over. Garnish with extra mint leaves and cucumber slices.

This cucumber and mint lemonade is the ultimate thirst quencher for hot days.

It’s light and fragrant, with the cool cucumber and mint offering a refreshing contrast to the bright, tangy lemon. Perfect for serving alongside other party treats, it’s sure to be a hit at your garden party.

Watermelon Feta Salad with Mint

A refreshing and vibrant salad that combines the sweetness of watermelon with the salty richness of feta cheese, all topped with fresh mint.

This salad is a perfect balance of flavors, making it the ideal side dish for a summer gathering.

Ingredients:

• 4 cups watermelon, cubed
• 1 cup feta cheese, crumbled
• 1/4 cup fresh mint leaves, chopped
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cubed watermelon, crumbled feta, and chopped mint leaves.
2. Drizzle the olive oil and balsamic vinegar over the salad and toss gently to combine.
3. Season with a pinch of salt and pepper, and serve immediately.

This watermelon feta salad is light and full of flavor, making it a perfect accompaniment to grilled meats or seafood.

The combination of sweet, salty, and minty elements creates a refreshing dish that’s sure to be a crowd-pleaser at your garden party.

Grilled Shrimp Tacos with Cabbage Slaw

These shrimp tacos are bursting with smoky flavor from the grilled shrimp and a tangy crunch from the cabbage slaw.

Topped with a creamy avocado dressing, these tacos are a fun and delicious dish for your summer garden party.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp cumin
• Salt and pepper to taste
• 8 small corn tortillas
• 2 cups shredded cabbage
• 1/2 cup shredded carrots
• 1/4 cup fresh cilantro, chopped
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1 tbsp lime juice
• 1 avocado, mashed
• Lime wedges for serving

Instructions:

1. In a bowl, toss the shrimp with olive oil, paprika, garlic powder, cumin, salt, and pepper. Let marinate for 15 minutes.
2. Preheat a grill or grill pan over medium-high heat. Grill the shrimp for about 2-3 minutes per side until pink and cooked through.
3. In a separate bowl, combine shredded cabbage, carrots, and cilantro. In a small bowl, whisk together sour cream, mayonnaise, lime juice, and mashed avocado to create the dressing.
4. To assemble, warm the corn tortillas and fill each with a few shrimp. Top with cabbage slaw and a drizzle of avocado dressing.
5. Serve with lime wedges on the side.

These grilled shrimp tacos are perfect for a summer garden party, with smoky shrimp, crunchy slaw, and creamy avocado dressing.

They’re fresh, flavorful, and satisfying, making them an excellent choice for a light yet filling meal that everyone will love.

Lemon Blueberry Cheesecake Bars

These cheesecake bars combine a tangy lemon flavor with sweet blueberries, making them a delightful dessert for your summer garden party.

The creamy, smooth cheesecake sits on a buttery graham cracker crust, offering a bite of perfection with every forkful.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1/4 cup sour cream
• 1 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1 cup fresh blueberries

Instructions:

1. Preheat the oven to 325°F (163°C). Line an 8×8-inch baking dish with parchment paper.
2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared dish to form the crust. Bake for 8-10 minutes until golden and set.
3. In a large bowl, beat together cream cheese, sugar, eggs, sour cream, lemon zest, and lemon juice until smooth.
4. Pour the cheesecake filling over the baked crust. Gently spoon blueberries on top of the filling and use a toothpick to swirl them into the batter.
5. Bake for 30-35 minutes until the center is set and the edges are lightly golden.
6. Allow the cheesecake bars to cool to room temperature, then refrigerate for at least 2 hours before cutting into squares.

These lemon blueberry cheesecake bars are the perfect sweet treat for a warm summer evening. The tangy lemon and burst of juicy blueberries bring the flavors of summer to life in each bite, while the creamy cheesecake adds richness and depth.

They are a simple yet elegant dessert that will leave your guests craving more.

Zucchini Fritters with Yogurt Dip

Crispy on the outside and tender on the inside, these zucchini fritters are a great vegetarian option for your party spread.

Paired with a creamy yogurt dip, they are a light yet flavorful choice that’s sure to impress your guests.

Ingredients:

• 2 medium zucchinis, grated
• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1/4 cup fresh parsley, chopped
• 2 cloves garlic, minced
• 1/2 tsp baking powder
• Salt and pepper to taste
• Olive oil for frying

For the yogurt dip:

• 1/2 cup plain Greek yogurt
• 1 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture.
2. In a large bowl, combine the zucchini, flour, Parmesan, egg, parsley, garlic, baking powder, salt, and pepper. Mix well until a thick batter forms.
3. Heat olive oil in a large skillet over medium-high heat. Drop spoonfuls of the batter into the skillet and flatten slightly to form fritters. Cook for about 3-4 minutes per side until golden brown and crispy.
4. For the yogurt dip, combine Greek yogurt, lemon juice, olive oil, dill, salt, and pepper in a bowl and stir until smooth.
5. Serve the fritters warm with the yogurt dip on the side.

These zucchini fritters are a crispy, savory treat with a refreshing yogurt dip to complement them.

They’re light, full of fresh flavors, and perfect for a garden party where you want to serve something delicious and a little different.

Grilled Corn and Avocado Salad

This grilled corn and avocado salad is a vibrant, smoky dish that’s easy to prepare and packed with summer flavors.

It’s a great side to serve alongside grilled meats or as a light main course for a vegetarian-friendly option.

Ingredients:

• 4 ears of corn, husked
• 2 ripe avocados, diced
• 1/4 red onion, finely diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1/4 cup feta cheese, crumbled
• 1 tbsp olive oil
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Grill the corn for about 10 minutes, turning occasionally, until lightly charred. Once cooled slightly, cut the kernels off the cob.
2. In a large bowl, combine the grilled corn, diced avocado, red onion, cherry tomatoes, and cilantro.
3. Drizzle with olive oil and lime juice, then sprinkle with crumbled feta cheese. Toss gently to combine.
4. Season with salt and pepper to taste and serve immediately.

This grilled corn and avocado salad brings together smoky, creamy, and tangy flavors in a refreshing way.

The charred corn adds depth, while the avocado keeps it creamy and rich — a perfect dish for a sunny garden party.

Mango Coconut Popsicles

These mango coconut popsicles are a tropical treat that’s cool, creamy, and naturally sweet.

The combination of ripe mango and coconut milk is a refreshing way to beat the heat, making them a perfect summer dessert.

Ingredients:

• 2 ripe mangoes, peeled and chopped
• 1 cup coconut milk (full-fat or light)
• 2 tbsp honey or maple syrup (optional)
• 1/4 tsp vanilla extract
• A pinch of sea salt

Instructions:

1. Blend the chopped mango, coconut milk, honey (if using), vanilla extract, and a pinch of sea salt in a blender until smooth and creamy.
2. Pour the mixture into popsicle molds and insert sticks. Freeze for at least 4 hours or until solid.
3. To release the popsicles from the molds, run warm water over the outside of the molds for a few seconds, then gently pull out the popsicles.
4. Serve immediately, or store in the freezer for later.

These mango coconut popsicles are a cool, creamy, and naturally sweet dessert that’s ideal for a summer garden party.

They’re easy to make ahead of time, and the tropical flavors are the perfect way to end a sunny day of outdoor fun.

Tomato Basil Bruschetta

This simple yet flavorful appetizer features ripe, juicy tomatoes, fragrant basil, and a drizzle of olive oil on toasted baguette slices.

It’s a fresh and easy-to-make dish that will transport your guests straight to the heart of Italy.

Ingredients:

• 4 ripe tomatoes, diced
• 1/4 cup fresh basil leaves, chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 garlic clove, minced
• Salt and pepper to taste
• 1 baguette, sliced into 1-inch rounds
• 1 tbsp olive oil (for brushing)

Instructions:

1. Preheat the oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and brush lightly with olive oil. Toast in the oven for 5-7 minutes, until golden and crispy.
2. In a bowl, combine diced tomatoes, basil, olive oil, balsamic vinegar, garlic, salt, and pepper. Stir gently to combine.
3. Spoon the tomato mixture onto each toasted baguette slice just before serving.

This tomato basil bruschetta is a quick, fresh appetizer that is bursting with flavor.

The crisp toast pairs perfectly with the juicy, tangy tomato topping, making it a crowd-pleasing choice that will brighten up your garden party.

Citrus-Glazed Grilled Chicken Thighs

These citrus-glazed grilled chicken thighs are marinated in a tangy mix of orange and lime juice, then grilled to perfection.

The glaze adds a burst of fresh, zesty flavor, making these chicken thighs a flavorful and juicy option for your summer party.

Ingredients:

• 4 chicken thighs, boneless and skinless
• 1/4 cup orange juice
• 1/4 cup lime juice
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together orange juice, lime juice, honey, garlic, soy sauce, olive oil, salt, and pepper to create the marinade.
2. Add the chicken thighs to the marinade and refrigerate for at least 30 minutes, or up to 2 hours.
3. Preheat the grill to medium-high heat. Grill the chicken thighs for 6-8 minutes per side, until the chicken is cooked through and the glaze has caramelized slightly.
4. Serve the chicken thighs hot, garnished with extra lime wedges if desired.

These citrus-glazed grilled chicken thighs are juicy and full of flavor, with the sweet tang of citrus perfectly balancing the savory chicken.

They’re perfect for a BBQ-style garden party and sure to please all your guests.

Peach Melba Parfaits

Peach Melba parfaits are a decadent yet refreshing dessert that combines juicy peaches, sweet raspberry sauce, and creamy vanilla yogurt.

Layered in individual cups, these parfaits are the perfect way to end your garden party on a sweet and fruity note.

Ingredients:

• 4 ripe peaches, peeled and sliced
• 1/2 cup raspberries (fresh or frozen)
• 2 tbsp sugar (divided)
• 1 tsp lemon juice
• 1 cup vanilla Greek yogurt
• 1/4 cup granola (optional for topping)

Instructions:

1. In a small saucepan, combine raspberries and 1 tbsp sugar. Heat over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens, about 5 minutes. Remove from heat and stir in lemon juice. Let cool.
2. In serving glasses or bowls, layer the vanilla yogurt with slices of peach, followed by a spoonful of raspberry sauce.
3. Repeat the layers until the glasses are filled, then top with granola for added crunch if desired.
4. Serve immediately, or refrigerate for up to 2 hours before serving.

These Peach Melba parfaits are the perfect dessert to showcase fresh summer fruit.

The layers of creamy yogurt, juicy peaches, and tangy raspberry sauce offer a delightful combination of flavors and textures. It’s a refreshing and light treat that everyone will love.

Grilled Veggie Skewers with Herb Marinade

These grilled veggie skewers are a colorful and flavorful way to celebrate fresh summer produce.

The herb marinade adds depth and brightness to the vegetables, and grilling them brings out their natural sweetness, making them the perfect side dish for any summer gathering.

Ingredients:

• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 zucchini, sliced
• 1 red onion, cut into chunks
• 1 cup cherry tomatoes
• 1/4 cup olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp fresh oregano, chopped
• 1 tbsp fresh thyme, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• Wooden skewers (soaked in water)

Instructions:

1. In a small bowl, whisk together olive oil, lemon juice, oregano, thyme, garlic, salt, and pepper to make the marinade.
2. Thread the vegetables onto the skewers, alternating the colors and types of veggies.
3. Brush the vegetable skewers with the marinade and let them sit for 10–15 minutes.
4. Preheat the grill to medium heat and cook the skewers for 8–10 minutes, turning occasionally, until the vegetables are charred and tender.
5. Serve the grilled veggie skewers warm, garnished with extra fresh herbs if desired.

These veggie skewers are not only vibrant and full of flavor, but they’re also an excellent vegetarian option for your garden party.

The grilling process adds a smoky depth, while the herb marinade infuses each bite with freshness and zest.

Crispy Sweet Potato Fries with Lime Aioli

These crispy sweet potato fries are a healthier alternative to traditional fries, offering a satisfying crunch and a touch of natural sweetness.

Paired with a zesty lime aioli, they’re the perfect finger food for any summer get-together.

Ingredients:

• 3 large sweet potatoes, peeled and cut into thin fries
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste

For the lime aioli:

• 1/2 cup mayonnaise
• 1 tbsp lime juice
• 1 tsp lime zest
• 1 small garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss the sweet potato fries in olive oil, smoked paprika, garlic powder, salt, and pepper, ensuring they are well coated.
3. Spread the fries in a single layer on the baking sheet and bake for 25–30 minutes, flipping halfway through, until crispy and golden.
4. While the fries bake, mix together the mayonnaise, lime juice, lime zest, minced garlic, salt, and pepper in a small bowl to make the aioli.
5. Serve the crispy sweet potato fries with the lime aioli for dipping.

These crispy sweet potato fries are a crowd-pleasing snack with a balance of sweet and savory flavors.

The lime aioli adds a refreshing twist, making it the perfect dipping sauce for this addictive treat.

Pineapple Coconut Rice Pudding

A tropical twist on a classic dessert, this pineapple coconut rice pudding is creamy, comforting, and rich with tropical flavors.

The combination of coconut milk and fresh pineapple creates a sweet and indulgent dessert that’s perfect for a summer celebration.

Ingredients:

• 1 cup arborio rice (or short-grain rice)
• 2 cups coconut milk (full-fat)
• 1 cup whole milk
• 1/4 cup sugar
• 1 tsp vanilla extract
• 1/2 cup fresh pineapple, diced
• 1/4 cup shredded coconut (unsweetened)
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the rice, coconut milk, whole milk, sugar, vanilla extract, and a pinch of salt. Bring to a simmer over medium heat.
2. Reduce the heat to low and cook, stirring frequently, for 20–25 minutes until the rice is tender and the mixture has thickened to a creamy consistency.
3. Remove from heat and fold in the diced pineapple and shredded coconut.
4. Let the rice pudding cool slightly before serving, or refrigerate it for 1–2 hours to chill.
5. Serve topped with extra coconut and fresh pineapple, if desired.

This pineapple coconut rice pudding is a refreshing and indulgent dessert that brings a tropical flair to your garden party.

Its creamy texture and the sweet, juicy pineapple make it the perfect end to a summer meal.

Chilled Cucumber and Avocado Soup

A cool, creamy, and refreshing soup that’s perfect for a hot summer day, this chilled cucumber and avocado soup combines the mild flavor of cucumbers with the rich creaminess of avocado.

It’s light but satisfying, making it an excellent starter or appetizer.

Ingredients:

• 2 large cucumbers, peeled and chopped
• 1 ripe avocado, peeled and pitted
• 1/2 cup plain Greek yogurt
• 1/4 cup fresh dill, chopped
• 1 tbsp lime juice
• 2 cups cold water
• 1 small garlic clove, minced
• Salt and pepper to taste
• Extra dill for garnish (optional)

Instructions:

1. In a blender, combine the cucumbers, avocado, Greek yogurt, dill, lime juice, garlic, and cold water.
2. Blend until smooth and creamy, adding more water if needed to reach your desired consistency.
3. Season with salt and pepper to taste.
4. Chill the soup in the refrigerator for at least 1 hour before serving.
5. Serve chilled, garnished with extra fresh dill if desired.

This chilled cucumber and avocado soup is light, creamy, and incredibly refreshing.

The combination of cool cucumber and creamy avocado creates a wonderfully balanced flavor profile, perfect for sipping in the summer heat.

Spicy Grilled Chicken Skewers with Peanut Sauce

These grilled chicken skewers are marinated with a spicy-sweet blend of spices and grilled to juicy perfection. Paired with a creamy peanut sauce, they’re a flavorful and fun dish for any garden party.

The combination of heat and richness is always a crowd-pleaser.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized cubes
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 1 tbsp sriracha sauce (or more, to taste)
• 1 tbsp olive oil
• 1/2 tsp ground ginger
• 1/4 tsp garlic powder
• Salt and pepper to taste

For the peanut sauce:

• 1/4 cup peanut butter (smooth)
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 1 tsp sriracha sauce
• 1-2 tbsp warm water (to thin the sauce)

Instructions:

1. In a bowl, whisk together soy sauce, honey, lime juice, sriracha, olive oil, ginger, garlic powder, salt, and pepper. Add the chicken cubes to the marinade and toss to coat. Let marinate for at least 30 minutes or up to 2 hours.
2. Preheat the grill to medium-high heat. Thread the marinated chicken cubes onto skewers.
3. Grill the chicken skewers for 4–5 minutes per side until fully cooked and slightly charred.
4. In a small bowl, whisk together peanut butter, soy sauce, honey, lime juice, sriracha, and warm water until smooth.
5. Serve the grilled chicken skewers with the peanut sauce on the side for dipping.

These spicy grilled chicken skewers are a perfect balance of smoky heat and creamy richness, thanks to the peanut sauce.

The zesty marinade infuses the chicken with flavor, making these skewers a hit at your garden party.

Strawberry Lemon Basil Sorbet

A refreshing and light dessert, this strawberry lemon basil sorbet combines the sweetness of ripe strawberries with the tartness of lemon and the aromatic freshness of basil.

It’s the perfect way to cool off on a hot summer day.

Ingredients:

• 3 cups fresh strawberries, hulled
• 1/2 cup fresh lemon juice (about 2 lemons)
• 1/2 cup sugar
• 1/2 cup water
• 1/4 cup fresh basil leaves
• Zest of 1 lemon

Instructions:

1. In a small saucepan, combine sugar and water. Heat over medium heat, stirring occasionally, until the sugar dissolves. Remove from heat and let cool.
2. In a blender, combine the strawberries, lemon juice, basil leaves, and lemon zest. Blend until smooth.
3. Strain the mixture through a fine mesh sieve to remove seeds and pulp.
4. Add the cooled simple syrup to the strained mixture and stir to combine.
5. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a sorbet consistency.
6. Transfer the sorbet to a container and freeze for at least 2 hours before serving.

This strawberry lemon basil sorbet is a refreshing and naturally sweet dessert that brings a touch of elegance to your garden party.

The combination of fruit, citrus, and basil creates a light and zesty treat that will have your guests coming back for more.