Thanks to our favorite personal chef and party menu planner, Nikki Haddad, we wanted to share recipes from our June CareShare event. Try these light, healthy dishes – they’re perfect for a summer party. Click to download a PDF of these great recipes: Summertime Feta and Tomato Dip, Stuffed Grape Leaves (Dolmades), Hummus with Mediterranean Salsa, and all the tricks to make a complete Antipasto Platter!

Wow! What a great event. Chef Nikki whipped up some amazing dishes right in front of us. Everyone learned a bit about how she does her magic and enjoyed sampling her creations. The folks at Collingswood were gracious hosts, and we welcomed Kathy Catucci, their new administrator. We had almost 60 top-notch professionals in attendance.

We’ve already heard from some of you and would really like to hear from more. We believe we’re on to something, but we’d like to get more confirmation from you. The idea is to bring the best professionals together, but not force networking on everyone. Hold an interesting event and let people build real relationships over time. That’s it. Here’s a few of the emails we received just after the event:

“Great Event! Very different”

“I appreciate the food and the warm response I received at the event and also appreciate the new network of friendships I have made.”

“GREAT GREAT meeting, very good networking event, I can’t thank you enough.”

“Thank you for inviting me,” I have made huge new connections!”

We even had two people reconnect after realizing they used to waterski together years ago! Now where else do make connections like that? Look forward to seeing you at our next event!

Recently, we let you know about our awesome networking event that took place. We had a great time, and because the food was so good, we wanted to share some of the French Picnic recipes with you. If Parisian Seafood Salad, Provencal Picnic Sandwiches, Olive Tapenade, and Goat Cheese Stuffed Dates sound tasty to you, these recipes will be right up your alley.

Click here for a printer friendly version of the recipes you see below.

Parisienne Seafood Salad

½ lb. medium shrimp, shell off tail on

½ lb. other seafood (cooked scallops, crab, or leftover grilled fished, etc.)

1 cup diced radish

½ bunch green onions, chopped

¼  cup lime juice (fresh)

¼  cup lemon juice (fresh)

¼  cup extra virgin olive oil

2 cloves garlic, mashed

½ bunch cilantro, chopped

1 tbsp herbs de provence

1 tsp. sea salt

¼   tsp. cayenne (spice to taste)

Place seafood, green onion and radish in a mixing bowl and set aside.  Add the rest of the ingredients to a second bowl and mix well.  Pour over seafood and toss a few times to cover seafood.  Let marinate at least 15 minutes or up to 4 hours before serving.  Serves 4.

Provencal Picnic Sandwiches

4 crusty French Rolls

4 tbsp boursin cheese

8 slices ripe tomato

Leafy greens

4 slices beef tenderloin (cooked medium)

Spread top of rolls with 1 tbsp boursin.  Place beef on bottom half of roll and top with tomato and pile with leafy greens.  Cover with top and enjoy!

Olive Tapenade

1 lb olives (nicoise, kalamata or spanish work well) *Spanish Olives used at demo

3 cloves of garlic, chopped

4 ozs. baby capers

1 tsp dry thyme

1/2 tsp crushed red pepper

1 lemon, juiced

3/4 cup extra virgin olive oil

Place all ingredients in the bowl of a food processor and pulse until mixture reaches desired consistency (I like to leave it a little chunky but some folks like it as a paste).  Enjoy with crostini, as a sandwich spread or with crackers.

Goat Cheese Stuffed Dates

24 medjool dates, pits removed

1/4 pound soft goat cheese

24 roasted almonds

Pit dates, leaving date intact   stuff with a little goat cheese and top with a roasted almond.  Bon appetit!

Cheese Selection Served on Cheese Display

Brie, Gouda, Havarti, Camembert, Swiss, Munster, Goat (chevre) and Roquefort.

Pastry Tray

Included madeleines and French truffles.