Everyone needs a “beachy”, lunch-y afternoon. Whether you’re in the throes of the city or out on the islands like we are, being spontaneous and stepping outside for a lil beachy picnic feels like a necessity. How to achieve this plan, you might ask? Our suggestion lies in the art of small plates and appetizers. Recently, we’ve been loving the concept of packing a bag with dips, finger food, and starters. Not only is it easier to pull together, but it’s not as much commitment for the partakers OR as much pre-planning effort for the host. Everyone loves a good dip/cheese board/small bite, so why not run with it?
To become the ultimate “I’m wearing a sundress and just whipped out five courses of small plates” spontaneous host – we’ve got some suggestions! Although it may seem counterintuitive, the ease of an outdoor meal is best achieved with make-ahead planning. For instance, all of the dishes we’re about to list off can be made hours in advance. So, when you’re finally ready to pack your bag and head on your way, you can! As noted, we took a much more appetizer-based approach to this beachy afternoon vibe. So, feel free to increase or decrease the output of these recipes based on the size of your group. If you have more than 6 people eating, I would suggest doubling!
Let’s get into the suggestions! All GF, of course, and nearly all vegetarian.
1. Antoni Porowski’s Pulled Chicken with Cilantro & Lime
One of the first recipes we reposted on our blog/Instagram/TikTok, Antoni’s Pulled Chicken w/ Cilantro and Lime is about as simple and make-ahead as they come. The entire process comes down to the combination of the shredded chicken, red onion, cilantro, and lime juice. From there, let that baby sit! The longer it can marinate, the better it will become. Then, we stuffed the mixture inside some gluten-free pita (it’s also just as good over white rice!). And that’s it! It’s fresh, hearty, and the perfect bite each time.
Antoni Porowski’s Pulled Chicken with Cilantro & Lime
Ingredients
- 1 small to medium red onion finely chopped (about 1 cup)
- 1/4 cup plus 2 tbsp fresh lime juice (from 3 large limes)
- kosher salt
- 1 rotisserie chicken, meat removed and shredded skin and bones discarded
- 1 cup finely chopped cilantro
- GF pitas or white rice
- lime wedges for serving
Instructions
- In a large bowl, stir together the onion, lime juice, and 1 teaspoon salt. Let stand for 10 to 15 minutes while the salt and acid work their magic to soften the texture and bite of the onion.
- Add the chicken and cilantro to the onion mixture. Toss to combine. Adjust the salt to taste.
- Serve the chicken with warm pitas or rice and lime wedges.
2. Coastal Cowgirl Caviar
Our latest creation, Coastal Cowgirl Caviar is the ultimate party-dip. Although, a dip might be a generous statement. It’s more of a scoop. With fresh peaches, scallions, tomatoes, beans, and corn – its like summer on a chip. We recommend opting for a heartier scooping option (think: thick tortila chips). She’s heavy!
Coastal Cowgirl Caviar
Ingredients
For the Dressing
- 1/2 cup rice wine vinegar
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- 1 shallot, minced
- 1/2 teaspoon Kosher salt
- 1/3 cup good olive oil
- Kosher salt and fresh ground pepper to taste
For the Salad
- 3 plum tomatoes, cored, seeded and small diced
- 1 15-ounce can black beans, rinsed
- 1 15-ounce can black-eyes peas, rinsed
- 3 fresh peaches, small diced
- 2 cups fresh, cooked corn kernels (from 4-6 cobs)
- 1 red pepper, small diced
- 1 jalapeno pepper, diced
Instructions
Make the Dressing
- Combine the first five ingredients. Then slowly whisk in the olive oil. Add salt and pepper to taste.
Make the Salad
- Add all of the ingredients to a medium bowl. Toss gently with the dressing. Enjoy with tortilla chips.
3. Butter Bean Salad
An absolute CLASSIC. This easy Butter Bean Salad is literally exactly what it sounds like – but tastier than you could ever imagine. With celery, lemon, and those tender butter beans – you’ll think twice about what makes for a delicious salad after this. Trust us, it’s a no-brainer.
Butter Bean Salad
Ingredients
- 6 cups butter beans
- 1/4 cup kosher salt
- 2 tablespoons chili flakes
- 1/2 bunch thyme
- 1/3 cup lemon juice
- 1 cup extra virgin olive oil
- 3 tablespoons olive oil
- 2 cloves garlic
- Kosher salt
- Fresh black pepper
Instructions
- Place butter beans, salt, chili flakes, and thyme in a large pot, and cover with cold water. Make sure water covers the beans by at least 1 inch, and then bring to a boil over high heat. Continue cooking for 5-10 minutes, or until beans are tender. Then strain them through a colander and run cold water over them to stop the cooking process. Discard thyme and cool the beans in the refrigerator.
- Warm olive in a small pan, and add garlic cloves. Simmer gently until garlic is fragrant. Remove garlic cloves from oil.
- Pour lemon juice into a bowl, and slowly add the olive oil, whisking constantly to create an emulsion. Season with salt and pepper.
- Toss the butter beans with the celery, lemon vinaigrette, and more salt and pepper to taste. Enjoy!
