This summer, I teamed up with my friends at lemlem to create a healthy, fresh, and bright summer menu. It’s all meant to be served family style, which to me is what summer is all about – casual, nonfussy meals with lots of friends gathered around the table. It was easy to be inspired by all the beautiful colors and stripes signature to lemlem’s handwoven collection. Anyone who knows me knows that I’m usually wrapped in one of their scarves, dresses, or beach coverups and like their clothes, this is an easy, effortless summer menu (with maybe just a little prep ahead of time).

Photo by Sarah Elliott

The dishes in the cookbook are perfect together as a summer dinner party and also great alone. I also love a good clean cocktail – for me it’s usually tequila or mezcal on the rocks – but this one feels much more special. To get all the recipes, join the list by Sept 1 and I’ll get it straight to your inbox. Here’s a little peak at the menu.


Cantaloupe Cocktail (recipe below)!

Beet Dip with seasonal vegetables

Salmon Skewers with quinoa tabbouleh + arugula

Summer Squash Noodles

Tahini Truffles

Photo by Sarah Elliott

Makes 1 cocktail

Cantaloupe Juice 

  • 1 cantaloupe, seeded and skin removed

Ingredients per cocktail 

  • 3 ounces cantaloupe juice
  • 1 ounce tequila
  • 1/2 ounce lime juice
  • Dash of sea berry extract (optional)
  • Raw honey or sweetener of choice, to taste (optional)
  • Pink Himalayan salt, for the glass rims

To make the cantaloupe juice, cut cantaloupe into pieces, add to blender and blend until smooth. Set aside. Prepare 4 cocktail glasses by running a lime wedge around the top of the glasses. Add pink salt to a small plate and dip the tops of the glasses in the salt. Roll it around until well coated. Add ice cubes to the glass, garnish with a slice of lime, and set aside.

Fill a cocktail shaker with ice. Add cantaloupe juice, tequila, lime juice, sea berry, and raw honey if using. Shake well; taste and adjust sweetener as needed. Strain into glasses.

Alternatively, blend cocktail ingredients in blender with ice until smooth. Serve immediately as a frozen cocktail, as pictured. Enjoy!

Sign up by Sept 1 to get all the recipes from the cookbook here

Photo by Sarah ElliottAll photography by Sarah Elliot.