This past week finally felt like summer in LA, so I decided to invite some girlfriends over for a summery dinner al fresco on my rooftop! I cooked in exchange for a few lovely gifted bottles of rosé, or “summer water” as we like to call it over here, and a beautiful bouquet of flowers. We filled up our plates one too many times to remember…and laughed for hours. It was a great meal shared with even better company–my favorite!

For appetizers, we snacked on olives and a yummy chilled edamame salad. For dinner I prepared a beetroot crusted salmon with pumpkin seeds, and a mexican-inspired quinoa dish with fresh sweet corn, black beans, red onion, cilantro, cucumbers, and tomatoes. One of my guests brought over a delicious and colorful salad of shredded carrot, brussels sprouts, and cranberries topped with a creamy avocado sauce. Check the recipes tab for full instructions