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40 Summer Potluck Recipes That Will Feed A Crowd

By,
Gourmandize
veggie platter 13/40

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veggie platter

The fancy French name for this is crudités, but call them what you wish. There is nothing more quick, easy or budget-friendly than a garden fresh veggie platter for your next party. However, there are a few handy pointers to abide by: prep the veggies ahead of time and keep them fresh in an ice bath. Choose organic or farm-fresh veggies of different colors and cut them into different but symmetrical and easy to dip shapes. Serve with healthier homemade dips, such as hummus or tzatziki, as opposed to classic ranch or mayo that could go off in the heat.


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Chef Tips and Tricks

VIDEO: Crispy Zucchini Potato Cakes

Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!

INGREDIENTS

  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season

METHOD

  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!