List of eats at Kate’s grad parties; all of these took under 30 minutes each to make!

Tortillas scrabled with bacon and eggs (Migas con Tocino y Huevos)
Chicken noodle soup with extra slurpy noodles
Asparagus-ham cheese melts
Arugula-trout salad with honeyed soy sauce
Iced tea
Thai-spiced grilled fillet of beef with gnocchi of potato and celery
poke salad (cubed raw ahi with vinegar-drizzled cucumbers)
Indian seafood soup
citrus salsa with curried sweet potatoes
Linguine with Tuscon marinara sauce
Bean and chili curry dip with nachos
Iwashi with ginger-scallion paste
Chocolate chip cookies
All-dressed pizza with grilled shrimp
Pizza omelets with extra mushrooms and cheese
Turkey pies with warm stewed yams and apples
Lemon granitas
Three cheese mashed root vegetables (turnip, potatoes and sweet potatoes)
Frozen yogurt (Raspberry, vanilla, mango and orange flavors)
Summer daze vegetable soup
Nectarine tart with brown sugar crust
Three bean salad with lemon dressing
Summer squash casserole
Vegan chocolate cake with warm fudge n’ rum chocolate sauce
Asparagus, cucumber and sugar snap peas with herb dip
popcorn
Broccoli and mozzarella pizza
Beet and walnut salad
Cherries and strawberries
Chutoro sashimi with wasabi
Moroccan spicy carrots
Split pea brainiac soup
Fudge pecan brownies
Mexican-style chickpea salad
Naked cucumber salad
Zucchini and bellpepper couscous
Texas Fried chicken
New England chowder
Salmon salad with roasted peppers and sweet onions
Chicken ravioli
Baby bananas with rum-raisin ice cream
Blueberry marscapone tart with gooey chocolate dip
Shanghai twice-fired pizzas
Lemonade
Fruit yogurts (strawberry, peach, blueberry, raspberry)
Chorizo with baby Chinese veggies soup
Baguette stuffed with pesto tapenade, goat cheese and arugula
Watermelon and honeydew slices
Basil risotto
Chicken chimichangas with guacamole
Sorbets (strawberry, lemon, lime, mango, coconut, grape juice, raspberry, orange, grapefruit, kiwi and papaya)
Pad thai noodles with chili soup base
Watercress and egg salad pitas
Hot maple and fudge milkshakes
Mushroom and barley soup
New potato and dried tomato salad
Spoonbread and tomato soup
Arugula and blackberry salad with warm plums
Penne pasta with peanutty hot creamy sauce
Marshmallow tacos
Caesar salad
Pineapple slices with chilies
Marinated vegetable salad
Baking soda biscuits
Granny Smith apple chunks in chocolate mimosas
Blueberries with yogurt and maple-blueberry syrup
Orange juice
Tomato-celery salsa and tortillas
White bean and tomato salsa and herbed pita crisps
Spicy pineapple and jicama salsa/sauce on salads, halibut steak and in soft wraps.
Curried chicken and mango sandwiches
Orzo with feta, green beans and tomatoes
Lemony potato avocado salad
Cream of broccoli soup
Angelfood cake with ripe strawberries and cream
Fresh fruit supply

If you’re inspired to have just such a prom night(s), remember some non-food necessities:

-checking for beach and observatory availability, weather predictions for overcast or dark skies, and confirming the booking times.
-damp paper towels (lots!)
-large plastic bags for garbage
-waterproof group ground sheets
-grass mats to put under beach towels (for a stable surface on sand)
-yearbooks and colored pens and markers
-cameras and lots of film
-salt and pepper packages
-citronella candles (nasty mosquitoes)
-towels, swimwear and sunscreen
-floor cushions
-sleeping bags
-sports gear
-lots of water
-availability of washroom facilities
-music!

Here’s one example recipe…Ready for more easy and fast recipes? Sign up for your free email newsletter today!

Summer squash casserole

Summer squash is definitely more tasty than winter squash; more color variety too! Here’s the recipe for summer squash casserole:

1 and three-quarter pounds yellow summer squash (2 medium sized squash)
4 cups water
1 tablespoon soy sauce
2 bacon slices, cut into small pieces
1 green bell pepper
half onion
chilies, chopped finely
2 eggs
half cup grated sharp Cheddar
1 and half cup plain yogurt, drained
1 cup cornmeal

1. Preheat oven to 350 F, oil or spray one and half quart shallow baking dish.
2. Cut enough squash into half-inch cubes to fill six cups. Ina saucepan, combine cubed squash, water and soy sauce, simmering until tender, about 25 minutes.
3. While squash is cooking, cook bacon over moderate heat until crisp and transfer to paper towels, reserving the drippings. Chop bell pepper and grate enough onion to measure quarter cup. Beat eggs in a small bowl.
4. Drain squash (saving water for soup). Stir in bacon, reserved drippings, bell pepper, onion, chilies, eggs and yogurt. Season with salt and pepper to taste.
5. Pour mixture into dish, sprinkle evenly with cornmeal. Bake until set and cornmeal is soft, about 1 hour. Serves 6 as a side dish.