lifestyle wednesdays
Summer Night Delight
My Menu for a Chic Summer Dinner Party

Pour yourself a glass of rosé and get ready to entertain your friends in chic summer style! Taking the time to enjoy a night like this is SO important and here’s why…

As women entrepreneurs we spend more than enough time behind our computers, thinking about work and of course, WORKING. And by now you know that all work and no play makes for a very boring Queen!

In this Episode, I’m sharing a super simple menu of my go-to summer favorites, including a sexy gazpacho, a pesto orzo salad, and the most DIVINE swordfish skewers, wrapped in pancetta and marinated in Herbes de Provence!

This meal is light (aka figure-friendly), yet SO delicious and decadent. Plus, astonishingly easy to put together. You have no excuse for not calling up your friends right now!

The Recipe
1 red onion, chopped
1 cucumber, seeded & chopped
1 whole red pepper, cored/seeded & diced
1 whole yellow pepper, cored/seeded & diced
1 jalapeno diced (optional)
3 garlic cloves, minced
1 bunch of cilantro, chopped
1/4 cup white wine vinegar
1/4 cup extra virgin olive oil
3 cups of tomato juice
4 Roma tomatoes, roughly chopped
1/2 tablespoon kosher salt
1 teaspoon freshly ground black pepper

1. Toss all chopped veggies, vinegar, oil and tomato juice in a large bowl.

2. Season with salt and fresh ground pepper and toss.

3. For a chunky, rustic style gazpacho, pour half the mixture into your blender and blend until smooth.

4. Carefully pour it back into your serving bowl, stir and let chill in your refrigerator so the flavors meld together.


1 box orzo pasta
High-quality pesto (store-bought)
Cherry tomatoes
Fresh basil

1. Boil the orzo 8-9 minutes or according to package directions. Strain when done.

2. Mix in your store-bought or homemade pesto.

3. Chop cherry tomatoes in half and add them in.

4. Add Parmigiana cheese, garnish with basil and voila!


Swordfish, Pepper & Pancetta Skewers
1/4 cup extra virgin olive oil
2 teaspoons Herbes de Provence
1 whole red pepper, chopped
1 whole yellow pepper, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pounds swordfish steaks (at least 1-inch thick), trimmed
12 short, thick wooden skewers, soaked in water for at least 30 minutes
12 thin slices of pancetta (about 3 ounces), unrolled into strips
6 lemon wedges

1. If using wooden skewers, soak them in water for 30 minutes so they don’t burn on the grill.

2. Marinate 1-inch cubes of swordfish in a mixture of olive oil and Herbes de Provence. Add chunks of red and yellow peppers to the marinade mixture, and season with salt and pepper. Add more olive oil if necessary, and stir to spread evenly.

3. Prep your grill pan with olive oil. Create skewers with chunks of swordfish, pepper and pancetta, wrapping the pancetta around the fish.

4. Preheat the grill to medium. Pop your finished skewers on the grill, moving them with tongs to make sure they’re not sticking. Close the lid and let them cook for 2-3 minutes. Before you flip the skewers, pour any extra sauce over the fish and then turn, letting them cook for another 2-3 minutes on the other side. Pull them off when the fish is just cooked through and serve hot with a fresh lemon wedge.


All My Love,
Gina DeVee

P.S.Share this with your best girlfriends and give each other permission to play and have some fun! Leave a comment and let me know when you’ll be making this! Recipes below…

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