An Indian Summer Supper

An Indian Summer Supper

Paperless Post Invite

The summer festivities have slowed since school started but the season is lingering. Savoring the last moments of summer is a nice way to spend time with friends. The days are still warm and the nights get a little chillier, but the pumpkins and mums are still not in full effect. Tomatoes are still lush and a vegetable plate with some sangria will be delicious. I love to keep the invitation and decor natural and casual, just like a Saturday night supper should be. cheers!


Paperless Post / / Free online


Indian Summer Supper

Rattan Tray / Serena and Lily / / $68

Flatware / Caspari / / $8.50

Placemats / Layla Grayce / / $44 (set of 2)

Throw / West Elm / / $35

Hurricane /  Serena and Lily / / $25

Wine Glass / Williams Sonoma / / $44 (set of 4)

Napkin Rings / Williams Sonoma / / $39.95 (set of 4)

Carafe / Crate and Barrel / / $6

Jar / Crate and Barrel / / $3.95

Table Runner / Layla Grayce / / $138 (set of 2)

Napkins / West Elm / / $20 (set of 4)

Corkscrew / Laguiole / / $199

Dishes  / Williams Sonoma / / $129.95


Blood Orange Sangria

Serving Size: 12


3 cinnamon sticks

2 tablespoons whole cloves

3 lemons, juiced

3 limes, juiced

4 blood oranges, juice 3 and reserve one for slices

2 bottles Shiraz

½ cup Grand Marnier

¼ cup sugar


In a large pitcher, combine the juice, Shiraz and Grand Marnier.

Stir in sugar, cinnamon and cloves.

Chill the Sangria overnight to enhance the flavors.

Strain out cloves and cinnamon.

Serve in mason jars garnished with blood orange slices.


Henry Bain Portobellos

portobella caps

Serving Size: 6


six portobello caps, cleaned and trimmed

1/2 cup Henry Bain Sauce


In a lidded casserole, arrange the portobello caps.

Coat in them sauce and marinate them overnight.

Grill them until they are lightly charred, using remaining sauce to glaze the mushrooms.


Henry Bain Sauce

Serving Size: 12


⅓ cup peach chutney

⅓ cup ketchup

¼ cup A1 steak sauce

¼ cup Worcestershire sauce

2 tablespoons prepared horseradish

2 tablespoons Tabasco

salt and pepper to taste


In a small pan, lightly simmer all of the sauce ingredients until the mixture is well combined.

Set aside to cool.

Serve at room temperature.


Grilled Garlic Asparagus

1 bunch asparagus

Serving Size: 4


1 bunch asparagus

3 cloves garlic minced

½ cup extra virgin olive oil

3 sprigs rosemary

salt and pepper to taste


Wash and trim the asparagus.

Strip the rosemary from the stem and lightly chop it.

Combine all of ingredients in a shallow casserole and marinate for a hour.

Grill over low heat until lightly charred.


Creamed Spinach

2 pounds fresh spinach

Serving Size: 8


16 ounce box fresh baby spinach

5 cloves garlic minced

4 ounces aged white cheddar, finely grated

4 tablespoons butter

3 tablespoons flour

1 cup 2% milk

½ teaspoon nutmeg

salt and pepper to taste


Boil the spinach until it is wilted but not overcooked.

Drain the spinach and remove all of the water possible by pressing the spinach against a fine mesh colander.

Melt the butter and saute the garlic in it until it is fragrant.

Cook the flour in the butter until it is lightly browned.

Remove the pan from heat and add the milk, whisking to prevent lumps.

Add the cheese and return the pan to the stove.

Cook sauce over low heat until it become thick and rich, stirring frequently.

Add the nutmeg, salt and pepper to the sauce and stir in the spinach.

Tomatoes and Arugula with Buttermilk Dressing


1 medium container of arugula

2 heirloom tomatoes (mixed colors if available) chopped


Buttermilk Dressing

Serving Size: 12


1 cup buttermilk

½ cup mayo

½ teaspoon chives

½ teaspoon thyme

½ teaspoon paprika

salt and pepper to taste


Put all of the ingredients in a canning jar.

Shake the jar until the dressing has a creamy consistency.