Flame & Flesh: Summer Hosting Menu
A Sun-Drenched Summer Table
A summer table built on contrast — sweet against smoky, cool against heat, fruit kissed by fire.
Let me tell you… this week was not supposed to go like this.
I had plans. Other recipes. A whole different storyline in mind. But then came a 50-pound case of peaches — courtesy of my husband, who I very lovingly will not let near another online farm order form. “Just a few,” he said. Next thing I know, I’m elbows deep in peach preserves and thinking: Who is going to eat all this? Definitely not us. So I started dreaming — or maybe improvising — and this week’s menu was born.
Because it’s hot. The kind of heat that makes you want to be seaside, toes in the sand, listening to the waves, seagulls calling overhead. I wish I were there now. But since I can’t be, I’m doing the next best thing: cooking like I am.
I’ve been leaning into the kind of cooking that feels alive with tension — sweet vs. heat, fruit vs. fire, softness vs. smoke. That’s how Flame & Flesh came to be. It’s also how most of my work starts: with color. The first thing I felt this week wasn’t flavor — it was peach, garnet, glow. Then came the feeling, then the hunger. Color leads the way for me, always.
During summer, I cook big with seafood — scallops, octopus, salmon. And dishes like aguachile are my go-to. They cool you off, but they also make you feel something. I like that kind of contrast. It makes the season fun. And it’s where I’m at right now — flushed, hungry, and grateful.
So here it is: a menu made of sweetness, heat, and a whole lot of fruit I didn’t plan for. I hope it brings you joy, whether you’re beachside or just dreaming of it.
Tuesday you will get the starter, Wednesday you get the Main, & Thursday you get the Dessert.
With love,
Lily
🌿 Want more menus?
Browse the full Sun-Drenched Table Archive for seasonal dishes, cocktails, and weekly inspiration.
👋 A Note from Lily
This menu has been living in my head since the first warm weekend hit. It’s simple, bright, a little indulgent, and exactly the kind of food I want to eat barefoot with a margarita in hand. If you make it, tag me or leave a comment—I love seeing how these menus land on your tables.
—Lily🍋🟩
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Until next time—stay citrusy 🍋