Disclosure: Party Bluprints Inc. partnered with CW by CorningWare™ to create unique recipes for easy entertaining.
The smart, fun and colorful CW by CorningWare™ ceramic bakeware and serveware in Sprout inspired us to create superfast, super easy, make-ahead recipes featuring the fresh flavors and vibrant greens of summer. Share them with family and friends and enjoy effortless, start to finish entertaining!
We had so much fun going green and showing our True Colors with this dinner party. We selected the fresh flavors of mint, lime, kiwi, zucchini and summer squash to be the stars of our recipes. They represent summer on a plate and their colors are so alive and gorgeous. Plus, we made things simple – this is a less stress, less mess way to entertain and enjoy!
Why CW by CorningWare™?
- Both bakeware and serveware so one dish means less stress, less mess.
- Most durable ceramic bakeware so they resist chip, breaks and scratches.
- Fun, mix and match vibrant colors for your table.
- Pieces nest together for compact storage.
- Affordable and versatile, so you save money.
Our Fresh Summer Dinner Party Menu:
- Fresh Mint Mojitos
- Baked Zucchini and Summer Squash served with Pasta
- Lime Ice Cream Pie
Mojitos are a fan fave in the summer, yet a traditional mojito isn’t exactly an easily crafted cocktail for a party as each requires a lot of elbow grease. Here’s our simple method for making mojitos for your next get-together. This set up also allows you to easily mix up a mojito mocktail for guests. Add a small pitcher of mint-infused simple syrup, lime wedges and an additional supply of sparkling water to the bar and guests can enjoy a squeeze of lime and an infusion of mint in the sparkling water for a Mojito Mocktail.
Note: the use of the mint infused simple syrup avoids the common concern while drinking mojitos while socializing – “do I have mint in my teeth?”
The container pictured is the CW by CorningWare™ Pop-In® in Sprout.
THE FRESH MINT MOJITO
- 8 oz. white rum
- 4 limes
- 2-3 oz. mint simple syrup*
- 16 oz. seltzer/club soda/sparkling water
- 4 mint sprigs
- Wash limes, squeeze the juice of 2 limes into the pitcher.
- Cut remaining 2 limes into wedges so each lime yields 8 pieces. Reserve 4 lime wedges. Squeeze 12 lime wedges into pitcher (toss in wedges after you squeeze in juice.)
- Add rum and mint simple syrup to pitcher and stir – now you have your “mojito juice.”
- Fill glasses halfway with ice and then halfway with “mojito juice”. Top with seltzer/club soda, stir with stirrer, and dress drink with a lime wedge and mint sprig.
*Taste your cocktail before serving, if you like your mojito sweeter/more minty, stir in a little more mint simple syrup.
Mint Infused Simple Syrup
- 1 cup granulated sugar
- 1 cup water
- ½ cup fresh mint leaves
- Heat sugar and water in non-stick saucepan, stirring until sugar is dissolved.
- Remove from heat, add mint, cover, and allow to steep for five minutes.
- Strain mint through a fine mesh sieve. Store simple syrup in refrigerator for up to one week.
Note: Although this recipe is for 4, you can easily double/triple it. This recipe provides for making the base of the drink before guests arrive so you can simply pour over ice, top with seltzer and serve. Set up a signature drink station/bar with the pitcher of pre-made mojito base along with glasses, a bucket of ice and scoop, seltzer and aromatic springs of mint. As your guests arrive, mix their drink (it’s a simple drink to mix and it feels special) – this way the drinks don’t get watered down and the seltzer stays bubbly. You can replenish the station as necessary and allow guests to help themselves thereafter – this gives guests the freedom to refresh their drinks at their leisure and also control the strength of their next drink.
BAKED ZUCCHINI and SUMMER SQUASH served with PASTA
Bring this flavorful summer vegetable bake as a side dish to a party or serve it as a side at your next get-together. If hosting a smaller crowd, turn it into a main dish simply by serving it over pasta.
- 1 large squash, washed and sliced into ¼” rounds
- 1 large zucchini, washed and sliced into ¼” rounds
- ¼ cup minced onion
- 1 clove garlic, minced
- Olive oil
- Fresh cracked pepper
- Kosher salt
- 4 pats of butter
- ¼ cup parmesan cheese
- Preheat oven to 350 degrees.
- Grease 1.5 oz. casserole dish.
- Add squash, zucchini, onion and garlic to large mixing bowl and toss with 2 tbsp. olive oil, salt and pepper to taste.
- Layer vertically (stand them on their edges) squash and zucchini – alternate colors while layering to create visual interest. Using a spatula scrape remaining olive oil, onion and garlic from bowl on top of vegetables.
- Top with pats of butter and sprinkle with parmesan cheese.
- Bake for 30-35 or until cheese is just golden brown and vegetables are cooked through.
We used CW by CorningWare™ 1.5 oz. casserole dish in Sprout.
This casserole can be made ahead of time and reheated in the microwave, just make sure to prepare it in an oven to refrigerator to microwave safe dish.
Easily turn this vegetable casserole into a main dish by serving it atop pasta. Make a pound of pasta according to the box directions, when draining reserve 1 cup pasta water. Mix pasta, with 1 tbsp. olive oil. Add in reserved pasta water 1 tbsp. at a time until pasta is nicely covered but not soupy. Ladle pasta on plate and top with a spoonful or two of the vegetable casserole.
(Oven to Freezer to Table to Dishwasher) FEATURING:1.5 Q baking dish
LIME ICE CREAM PIE
Graham cracker crust, filled with luscious lime-infused French vanilla ice cream makes for a refreshing summer’s dream dessert. It takes 3 simple steps: bake crust, fill, freeze and serve. Remember to use a baking dish that can go from oven to freezer.*
- 2 cups graham cracker crumbs
- 6 tbsp. butter, melted
- 1 quart (32 oz.) French vanilla ice cream, softened
- 6 oz. can frozen limeade concentrate, softened
- 5 lime wheels
- 1 kiwi wheel
- Place 14 graham crackers (approx. 1.5 packets) in a sealable plastic bag, using back of large mixing spoon finely crush.
- Measure two cups of graham cracker crumbs into large mixing bowl. Pour melted butter over crumbs and thoroughly mix until all crumbs are covered by butter.
- Grease 6” x 9” (1.5 oz.) casserole dish with butter. Preheat oven to 350 degrees.
- Reserve ¼ cup of graham cracker mixture.
- Spoon remaining mixture into casserole dish and evenly distribute across the bottom and ¾ of the way up the sides of the dish, pressing firmly to pack down crust.
- Bake for 8 minutes.
- Allow to thoroughly cool.
- Combine softened ice cream and limeade concentrate in a large mixing bowl. Mix together until thoroughly incorporated. Pour into piecrust and distribute evenly. Sprinkle reserved graham cracker mixture around perimeter of pie and garnish with lime and kiwi wheels.
- Cover and freeze for at least 6 hours.
*We used CW by CorningWare™ 1.5 oz. casserole dish in Sprout.
Check out all the colors by following #CWColor this summer and see the how the Lifestyle and Entertaining experts below show their true colors! Be sure to visit World Kitchen to see all the colors and styles of CW by CorningWare™ here> Plus, connect with CorningWare® on Facebook> , Instagram> , Twitter> and of course Pinterest for much more!