I am following responses here closely because I have the same last minute dinner for neighbors challenge. Only mine is on Sunday.

I have done a number of zucchini noodle salads this summer and they have met with rave reviews. This is a good one.

Summer zucchini noodle salad

I have also done similar salads with thinly sliced peaches thrown into the mix, and they add a nice, refreshing contrast on a hot day.

hmm, i just had zucchini noodles with dinner last night, in Bacon Cacio e Pepe. But that reminds me, I also make a broccoli slaw that is good

Bread does not mean butter always. Try crusty french rolls, prepare a garlic butter, slice rolls in half, butter then wrap in foil and heat. Can rununder the broiler open faced for a few minutes.

An olive oil dip for bread, oil, herbs, maybe a bit of garlic and crushed red pepper, heated for a minute in the microwave and left to steep in the refrigerator before serving at room temp.

None of that seems last minute to me. Last minute to me is store bought bean dip and store bought guacamole put in fancy bowls with some good chips and a quickie sangria made with 7-Up. So if I was going to do something akin to that only more foodie, I would do a marinated bean salad and some kind of fresh veggie salsa. So from your group, the black bean mango salad and maybe the tomato watermelon feta. I also love grilled sweet potato salad and it is always well received when I serve it at parties.

No suggestions as I am sure others will assist. But.....Would you mind sharing your "boring" macaroni salad?

https://www.foodnetwork.com/recipes/food-network-kitchen/american-macaroni-salad-recipe-2011554

I do not put in the tomatoes, and I add about three large carrots, grated.

: )

Selecting from your repertoire, the black bean mango corn salad and tomato watermelon feta sound delicious and cooling for summer heat. I like fresh mint in the watermelon salad. If you do these salads, maybe do mixed fresh berries instead of the fruit platter.

I vote for the black beans, mango, corn and/or the grilled sweets.

I vote for anything with fresh summer ingredients. I’m a fan of anything with tomatoes, watermelon, feta, green beans, and corn, so any of those recipes, along with jo’s salmon sound wonderful.

For dessert how about fresh grilled peach halves? You could sprinkle with a dash of cinnamon if desired and a drizzle of honey, and serve warm or room temp, and add a scoop of vanilla ice cream if desired. That could be a self serve ‘bar’ if you bring out the ice cream on ice at the last minute and let guests put whatever they want on the fruit.

Hello ladies,

I had to run to the grocery store now because I will be busy the rest of the day and i want to marinate the meats tonight.

So, I am marinating chicken and steak, the former are tenders and the latter in thin slices thread on skewers.

Then I am making crostini bar with three choices:

fresh ricotta, lemon zest, honey and black pepper

baby pea/garlic/mint/parm puree

from the garden - chopped tomato w EVOO and sea salt

I am making the mac salad because my kids love it, and I will also make the black bean/roasted corn/mango because its good for non meateaters. I am pickling some garden cukes, too.

I will go tomorrow to decide on fresh fruit.

Someone offered to bring dessert and I am taking them up on it. I will have the stuff to make Zokus --- greek yogurt, lemon curd, mango puree, fruit juices.

I wish I had more time to plan because I like to do this stuff but I just don't. I love love grilled peaches, that is a great idea. I have a few dinner parties to do in Maine and I think I might steal that idea along with Jojo's lemon past --- thinking I could put lobster in that for guests and chicken for us maybe???

jojoco - That pasta recipe does sound delicious, but it calls for 1/2 quarter heavy cream, which if I'm reading it correctly would mean 1/2 of a quart which actually is a pint which would mean 2 cups???? That's a lot of cream. No wonder it's so delicious. How much pasta do you use for the whole recipe? And the grinned Parmesan means grated Parmesan? How much??? I'd love to try this recipe, but just want to clarify a few ingredients. I'm sorry, but I'm pretty much a 'by the book' cook.

I’m not sure if anyone sells water Ice by the quart...I buy 4 flavors in quart sizes. Kids love it plain and adults can add Malibu rum or whatever liquor they want for an adult dessert.

Bac, it was a pint of heavy cream which is insane but delicious. I used at least a full box of fettuccine as I recall. It made a lot, I may have used more. I know I did not add the saffron as I did not have any on hand. Also, I used freshly grated cheese. Pretty sure he meant “ground”. English is not his first language. I also realized it was over brazino fish, not salmon. The name of the restaurant is trattoria Moma.

http://www.trattoriamoma.com/

We went there when it first opened. It’s nice to see it’s doing so well. I had a hunch it would.

Thanks for the clarification, jojoco. I have to try this recipe soon!