Living Entertaining:

Kicking Off Summer with Anthropologie

Photography by Alison Wedewer

Memorial Day: Kickoff to Summer with Anthropologie | EyeSwoon

Now and for the rest of the season, it’s all about easy living. Fussy dinners are the antithesis of summer entertaining! With every element of this casual barbecue, from the food to the table, I wanted to create a light, bright, breezy quality. Every Memorial Day I yearn to fire up the grill, set an undone yet utterly enticing table, and see drinks being poured, drinks being spilled, a little rambunctiousness, and a lot of laughter.

Memorial Day: Kickoff to Summer with Anthropologie | EyeSwoon

The goal for this table was low-key summer. In fact, there were no flowers at all. Instead I incorporated potted herbs that had just been planted for the season. These verdant edible statements only enhanced the casual summer feels.

Memorial Day: Kickoff to Summer with Anthropologie | EyeSwoon
Memorial Day: Kickoff to Summer with Anthropologie | EyeSwoon
Memorial Day: Kickoff to Summer with Anthropologie | EyeSwoon
With every element of this casual barbecue, from the food to the table, I wanted to create a light, bright, breezy quality.

Always being mindful of the elements, namely the wind, I chose to anchor the linens with heart-shaped rocks I collected with my son at a nearby beach. Atop the napkins were sprigs clipped from branches in my yard. As I continued with this crafty theme I discovered a wooden door in my basement, which acted as the perfect tabletop. It was simply propped up with some crates that hovered just inches over the grass, with a medley of pillows strewn about. The laid-back setup allowed friends to plant their feet and bodies right on the earth, enticing them to linger a little longer. Tying everything together was Anthropologie’s summery tabletop collection in a palette of blushy pink and crisp white, with a pop of mint green. The look was undone yet beautiful, as the season ought to be.

Memorial Day: Kickoff to Summer with Anthropologie | EyeSwoon
This entire meal was designed with the motto 'no need to overdo it' in mind.

My entree was decidedly simple: chicken kabobs that can be marinated overnight and prepped in advance. Since they are skewered with veggies, you can throw it all on the grill at once – super easy! I made just one side dish, roasted radishes and asparagus. That’s really all that’s needed food-wise for a small gathering. What I love about this veggie dish is that it can be served at room temperature. This entire meal was designed with the motto “no need to overdo it” in mind.

So, whats the key to a successful summer gathering? By now you may have a hunch as to what I’ll say — channeling a carefree state of mind, preferably with plenty of grilling. Time just seems to float on by in the summer. Good company, some sun, and beautiful surroundings are really the only essentials.

Memorial Day: Kickoff to Summer with Anthropologie | EyeSwoon
Memorial Day: Kickoff to Summer with Anthropologie | EyeSwoon

The way I choose to create such a setting, always, is with a controlled color palette inspired by nature, a unique visual moment, and plenty of layers and textures. With that, kick back, throw off your shoes, and bring on the Vitamin D. Let’s do this, summer!

Hop over to the Anthropologic’s blog for recipes and more.

Memorial Day: Kickoff to Summer with Anthropologie | EyeSwoon
Memorial Day: Kickoff to Summer with Anthropologie | EyeSwoon

Yogurt-marinated Chicken and Artichoke Skewers With Herbed Dressing

Athena Calderone, Cook Beautiful

Ingredients

Serves 6 to 8

For the marinade
1⁄2 cup (120 ml) plain full-fat greek yogurt
1⁄4 cup (60 ml) fresh lemon juice (about 2 large lemons)
4 cloves garlic, minced
21⁄2 teaspoons minced fresh ginger
2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh parsley 3⁄4 cup (180 ml) extra-virgin olive oil 11⁄2 teaspoons aleppo pepper
2 teaspoons ground cumin
2 teaspoons kosher salt
2 teaspoon smoked paprika

For the skewers
2 pounds (910 g) boneless chicken thigh meat, cut into 2-inch (5-cm) pieces
2 (14-ounce/400-g) cans whole artichoke hearts, drained and halved
2 red onions, cut into 11⁄2-inch (4-cm) pieces
2 small zucchinis, cubed
1 cup cherry tomatoes extra-virgin olive oil, for drizzling freshly cracked pepper
Lemon-herb vinaigrette, for serving
Tzatziki, for serving

Lemon-Herb Vinaigrette
⅓ cup extra-virgin olive oil
¼ cup fresh lemon juice (2 to 3 lemons)
Zest from 1 lemon
1 teaspoon salt
1 teaspoon honey
Pinch Aleppo pepper
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh cilantro

Tzatziki Sauce
1 cup, full-fat Greek yogurt
1 Kirby cucumber, seeded and finely chopped
1 small clove garlic, minced
A few fresh dill sprigs, finely chopped, plus more for garnish
A few fresh mint sprigs, leaves finely chopped
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Salt and freshly cracked pepper

Method

Make the marinade: In a large bowl, combine all of the ingredients along with the chicken. Stir thoroughly to combine. Cover and refrigerate, allowing the chicken to marinate for a minimum of 3 hours or ideally overnight.

Make the skewers: Drizzle the vegetables with oil and season with salt and pepper. Skewer the chicken, alternating each piece with the vegetables. Discard any extra marinade.

Preheat the grill over medium-high heat to about 400oF (205oC). Grill the skewers until lightly charred and cooked through, about 6 minutes per side. Before serving, drizzle the skewers with the vinaigrette. Serve with the tzatziki and any remaining vinaigrette on the side.

Lemon-Herb Vinaigrette
In a small bowl, whisk all of the ingredients together and taste
for seasoning

Tzatziki Sauce
In a medium bowl, stir all of the ingredients together. Season
to taste with salt and pepper. Garnish with a few pieces of torn
dill. The sauce can be stored in the fridge for up to 2 days.

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