A happy week indeed with a surprise delivery of the first copies of The Outdoor Table. I have been waiting for weeks for this notice, constantly checking my email for an update on the book's whereabouts. As I drove down my long drive Monday morning, I was ecstatic to see a box neatly placed outside the gate. I couldn’t wait a moment longer and opened it right then and there with loose cows curiously watching on. I pulled out the first copy and flipped through it while simultaneously seeing memories of shooting and writing the words and images on the pages. A big smile stretched across my face, wanting to share it immediately with any passer-by due to sheer excitement; the cows were my only onlookers who were indifferent, to say the least.

Diving right in sparked me to share one of my favorite menu suggestions from the book. Alongside the recipes, I include several themed menus from the recipes in the book for inspiration and ease. This menu, in particular, I adore for this time of year in high summer - ripe and sweet. This idyllic high summer feast to beat the heat is reminiscent of a holiday by the Mediterranean sea.

Feel free to pick and choose what you like from this menu - perhaps just give one or two a try with the family when the weather is an absolute delight.

If you fancy these recipes, you can preorder the book via the button below - it makes a wonderful host gift as well!

preorder

ALANNA O'NEIL NEW BOOK MEDITERRANEAN RECIPES AL FRESCO ENTERTAINING

Baked Feta with Olives & Cherry Tomatoes

Serves 6-8

Ingredients

2 teaspoons fresh thyme leaves

1 teaspoon fresh rosemary, minced

a dash red pepper flakes

2 teaspoons fresh oregano, minced

1 tablespoon Italian pine nuts, minced

1 1/4 cup (about 160 g), whole Kalamata olives

Extra-virgin olive oil

8 oz (227 g) traditional block feta in brine

1 cup (about 135 g), whole Castelvetrano olives

1 tablespoon caper berries

3 whole garlic cloves

1 cup (roughly 150 g) whole cherry tomatoes

1/2 lemon, cut into thin slices

kosher salt to taste

cracked black pepper

Preheat the oven to 350 F degrees and gather a 9” rimmed baking or casserole dish.

Roughly chop a quarter of the Kalamata olives for the tapenade, removing the pits. The remaining whole olives will be added later.

In a small mixing bowl, combine the thyme, rosemary, red pepper flakes, oregano, pine nuts, chopped Kalamata olives, and a tablespoon of olive oil until it is evenly distributed like a spread.

Place the block of feta into the center of the baking dish.

Spoon the tapenade over the top of the feta, covering it completely.

Scatter the remaining whole Kalamata and Castelvetrano olives, caper berries, garlic cloves, and cherry tomatoes around the feta. (Remind your guests later of the pits!)

Top the feta block with a lemon slice and add the remaining slices around the dish.

Add a good drizzle of olive oil over the dish with a pinch of kosher salt and cracked black pepper.

Bake for 25-30 minutes, gently turning the olive and tomatoes once, until the feta is soft and the tomatoes have slightly popped and are juicy.

You can place the dish under the broiler for a few minutes for extra color.

Garnish with fresh thyme or oregano sprigs and serve immediately with fresh garlic crostini.

Garlic Crostini

Ingredients

1 artisan country loaf, ciabatta, or baguette, sliced

4 tablespoons extra-virgin olive oil

1 garlic clove, minced

1 teaspoon kosher salt

Preheat the grill on high or turn on the broiler.

In a small bowl, combine the olive oil, garlic, and salt.

Brush each slice of bread with a spoonful of the garlic oil on each side.

Place the slices on the grill under the broiler and toast until slightly charred and crisp, about 2 minutes on each side. (I like to get the grill marks.)

Serve warm on a cutting board alongside the baked feta.

A Better Caprese

Serves 4-6

Ingredients

5-6 variety of heirloom tomatoes such as Brandywine, Evergreen or Cherokee purple, thinly sliced into rounds

kosher salt

1 tablespoon caper berries

1/2 cup (90 g) assorted olives such as Kalamata, Castelvetrano, Niçoise, pitted and halved

8 oz (227g) fresh buffalo mozzarella (burrata works equally well)

1 generous handful fresh basil

quality aged balsamic vinegar

extra-virgin olive oil

On a large platter, layer the tomato slices alternating in color and size.

Generously season the tomatoes with good pinch or two of salt and let them sit for at least 15 minutes. A good tomato really comes to life when sprinkled with a bit of salt and left to rest.

Sprinkle on the capers and olives.

In you have a whole mozzarella ball, gently tear it and scatter it over the tomatoes. If they are individual ones, you can either tear them in half or nestle them in whole. Add another tiny pinch of salt over the dish.

Gently tear the basil leaves with your hands and sprinkle them haphazardly over the top.

Add a splash of balsamic vinegar and a liberal drizzle of olive oil over the entire platter.

Serve immediately with a good crusty bread to soak up the sweet juices.

Sicilian Tuna Pasta

Serves 4-6

Ingredients

1 1 lb (454 g) carton spaghetti or linguine

Extra-virgin olive oil

1 shallot, minced

1.5-2 lb (620 g) mixed cherry tomatoes, (smaller halved and larger ones quartered)

2 garlic cloves, minced

1 .5oz (142 g) tin sustainably caught tuna in extra-virgin olive oil

1 cup (180 g) Kalamata or niçoise olives, pitted and roughly chopped

3 tablespoons caper berries

1 lemon

1 tablespoon lemon zest

1 bunch basil, roughly chopped

kosher salt

fresh cracked black pepper

quality aged pecorino romano or parmesan, grated to serve

Cook the pasta according to the carton’s instructions just shy of al dente in water as salty as the sea. The pasta will continue to cook in the sauce once it’s tossed together.

In a large sauté pan, add a generous glug of olive oil and the shallots over medium-low heat. Once the pan warms, gently stir the shallots occasionally until they are soft and translucent about 5-8 minutes.

Add tomatoes and continue to cook for another 10 minutes until they are soft and slightly broken down. I like to gently press them with a wooden spoon, so they release their sweet juices. Season with a pinch of salt.

Add the garlic and cook on low for another 5 minutes and then turn off the heat.

Once the pasta is cooked, reserve a cup of the starchy pasta water. Add the drained pasta with the reserved cup of water back to the pan with the tomato sauce.

Fork in the drained tuna to the pasta followed by the olives and capers. Squeeze in the juice of one lemon, add the lemon zest and a good handful of basil, reserving a small handful to sprinkle on the top.

Toss the pasta together in the sauté pan, it will take a few minutes to incorporate everything as it finishes cooking.

Give it a taste and season with additional salt and a few cracks of fresh black pepper.

Once you transfer the pasta to your serving dish, sprinkle on the remaining torn basil and serve immediately.

Whipped Mascarpone with Strawberries & Amaretto

Serves 4

Ingredients

1/2 cup (113 g) mascarpone

2 tablespoons granulated white sugar

1/2 cup (118 ml) heavy whipping cream

1 teaspoon pure vanilla extract

kosher salt

Juice of half a lemon

1/4 cup (53 g) golden brown sugar

1 cup (166 g) strawberries, quartered

1 tablespoon unsalted pistachios, roughly chopped

Amaretto (I prefer Disaronno)

In a large mixing bowl or a stand mixer with a whisk attachment, combine the mascarpone, white sugar, heavy cream, vanilla extract, and a pinch of kosher salt.

Whisk the mascarpone mixture together for about 3 minutes on medium speed until it forms soft, yet firm peaks. Place the bowl in the fridge until you are ready to assemble.

Add the quartered strawberries into a large mixing bowl with the golden-brown sugar and a pinch of salt. Using a wooden spoon, coat the strawberries evenly with the sugar.

Squeeze the half a lemon over the strawberries, stirring until thoroughly combined.

Gather four mason jars or teacups to serve. Place roughly two tablespoons of the chilled mascarpone cream into each jar. Add a spoonful of the strawberries to each glass on top of the cream and then top it off with another spoonful of the mascarpone cream.

Pour a tablespoon of amaretto (you can use as little or more as you like) over the mascarpone cream into each jar.

Add a pinch of chopped pistachios over the mascarpone cream to finish.