The entertaining calendar is traditionally jampacked throughout July, so having a delicious, do-ahead dinner experience that delivers is both a must and a plus.

This month, make a splash with a summer garden soirée that’s as refreshing as it is easy to execute.

In a small bowl, combine the ricotta, 1 teaspoon olive oil, lemon juice, most of the zest (about ¾ of it), and 2 teaspoons of chopped chives. Season with salt and freshly ground pepper to taste. Top with remaining chopped chives, chive blossoms, and remaining zest. Slather spread onto grilled bread or crackers. (This can be made the day ahead and stored in the fridge.)

The best thing about a crispy wedge salad is that you can customize it. Here are some ideas!

Remove the outer leaves of two heads of iceberg lettuce. Quarter each head through the core so that the wedges hold together. Run cold water over each quarter, and gently separate the leaves to let the water inside. Swish the heads in a bowl of cold water, and drain. Wrap the wedges individually in damp paper towels, store them in a Ziploc plastic bag, and chill in the fridge. (This can be done several hours in advance.)

1 pint, cut in half and tossed with 1 teaspoon of sea salt

2 scallions, sliced, using the white and light green parts only

Sauté 6 ounces of pancetta in a stovetop pan until almost crisp. Drain on paper towels. Wipe out the pan. Add the pancetta back to the pan along with 2 tablespoons of brown sugar. Cook until the sugar has melted, and the pancetta is sticky. (Warm to room temperature before serving if you make this ahead of time.)

Peel three shallots, and slice into thin rings. Toss rings in 2 teaspoons olive oil, and lightly sprinkle with salt and pepper. Spread out rings on a baking sheet and bake at 375 degrees for about 10–15 minutes until golden and beginning to caramelize.

Cut 8 ounces of rosemary bread loaf into cubes. Toss with 1 tablespoon olive oil, 2 teaspoons chopped fresh rosemary, and 1 teaspoon salt and pepper each. Spread out cubes on a baking sheet, and bake at 375 degrees until crisp and golden brown. (Approximately 8 minutes)

Whisk together all of the ingredients in a bowl. Adjust the salt and pepper to taste, and drizzle on the wedge.

Combine the marinade ingredients in a large bowl with the shrimp and the (small) scallops, and toss. Thread 4 scallops onto water-soaked small wooden skewers, and place them on the grill over medium heat. Cook for 3 minutes, turning often. Set aside. Spread the prawns out on the La Plancha, grilling for 3 to 4 minutes, turning often until the prawns are opaque and cooked through. Serve with the wedge.

Add the Campari, gin, and sweet vermouth to a tall pitcher, and stir. Chill in the fridge until ready to serve. Add a handful of ice to the pitcher just before serving, and stir again. Strain the libation into vintage glasses, and top with a few ice cubes, frozen raspberries, blueberries, and orange peel.

TIP: Freeze fresh local berries in a single layer on a rimmed baking sheet. Once frozen, transfer them to a serving bowl, and keep them in the freezer until ready to serve.

Preheat the oven to 375 degrees

Place all the ingredients, minus the ice water, into a food processor. Pulse until just combined.

With the machine running, add a little water at a time until the dough forms a ball. Divide the dough ball in half, and pat it into two disks. Wrap each in plastic wrap, and refrigerate for a few hours or overnight.

Allow the dough to stand at room temperature for 10 minutes before rolling. Roll out the first ball on a lightly floured surface to a 12-inch round, and gently place it into a 9-inch pie dish. Add the blackberry filling. (See recipe.)

Roll out the remaining dough to a 12-inch round, and place it atop the berry filling.

Trim, seal, and crimp the edges. Using the tines of a fork, prick the top of the dough several times, and lightly brush with a beaten egg.

In a large bowl, toss together the berries, sugar, juice, zest, and vanilla bean paste. Sprinkle with the flour, and toss. Top the berries with butter pieces before adding the second dough round. Bake the pie midoven for about an hour, or until the crust is golden brown and the filling is bubbling.

In a bowl, combine maple syrup, 2 tablespoons of olive oil, half of the lemon juice, thyme, and a pinch each of salt and pepper. Add the grapes to the bowl, and marinate for 10 minutes. Thread the grapes onto small wooden skewers that have been soaked in water for an hour. To cook, I heat up my La Plancha grill, set it on the gas grill grates, and grill grapes for 3 minutes, turning often.

Toast the fennel seeds on medium-high heat for about 3 minutes in a dry stovetop pan until they become fragrant and golden brown. When ready to serve, drizzle the Burrata with 1 tablespoon of olive oil. Sprinkle the toasted fennel seeds generously, along with a sprinkling of salt and pepper. Slather the Burrata onto grilled bread or crackers.

Monica Hart is a columnist at 425.

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