For a day of playing and sunning at the pool, plan your evening meal a day ahead, which allows you to relax the rest of the evening. One of my favorite make-a-head concepts is Vichyssoise, because the flavors infuse overnight and all the work is done earily. First, begin with leeks. Boil, until very tender, the white section of two leeks. Then, run the tender leek segments through the food processor, to mince completely. Next, peel and dice new (red) potatoes, enough for your group. Boil the potatoes until tender and drain off the water. In the same pot, after the water is removed, add a tab of butter and pour on a small amount of half & half milk. Use a hand blender to mince the potatoes until thoroughly smooth. Add more half & half milk, as needed, but you don’t want to make the potatoes runny. Then, add the minced cooked leeks. Season to taste with celery salt and white pepper. Pour the Vichyssoise mixture into a container to refrigerate overnight. Before serving, adjust the seasoning with kosher salt and top each portion of the Vichyssoise, with diagonally cut French chives. This pairs really well with a homemade Caesar salad. Caesar salad is made with Romaine lettuce, which is washed well and chilled to crisp. Here is Michael’s recipe which is wonderful! In a large measuring cup, mix together: ½ cup of Virgin Olive Oil and ¼ cup of Tarragon Vinegar. Add 2 teaspoons of Dijon mustard & 1 to 2 crushed garlic cloves. Add 1 egg Yolk (only), fresh squeezed lemon juice, 2 dashes of Worcestershire sauce, kosher salt, and fresh ground pepper. Mix and taste. You can add a dash of sweetener to tone down the tartness, if need. Toss the prepared Romaine lettuce with Parmesan cheese, toss in the Caesar dressing, and add croutons. A day in the sun puts the shining light on you. Your family will sing your praises as you serve your seasonally chilled, budget minded, outstanding meal concept! © Kelly McBride Loft