Bridal brunch: great new recipes for June weddings. (food).

June is well-known as the month for brides. And weddings always suggest festive mealtimes, when both the happy couple and the celebratory food take center stage.

But even before the big day, friends and family gather for a variety of food-laden festivities such as bridal showers and brunches.

This warm-weather menu honors the bride-to-be, the guests and the hostess with its assorted exotic flavors, and it's perfect for smaller wedding-related gatherings.

 
pasta salad with shrimp 
and vegetables 
SERVES 10 
 
This unusual salad makes an elegant 
main course for a small 
prewedding brunch or luncheon. 
And the Green Goddess Dressing 
will add a burst of flavor to this 
colorful mix. 
 
pasta salad 
 
1 lb. tricolored shaped pasta, 
  such as creste di galli or fusilli 
3 Tbs. olive oil 
2 tsp. minced garlic 
2 Tbs. white wine 
Salt and freshly ground 
  black pepper to taste 
1 1/2 to 2 lb. bay shrimp or 
  scallops, or a 
  combination 
1 lb. broccoli crowns, 
  trimmed 
1 lb. asparagus, trimmed 
  and cut into 1-inch-long 
  pieces 
1 head Bibb or Boston 
  lettuce, leaves rinsed 
  and separated 
 
1. Bring large pot of water with 1 
tablespoon oil to a boil, and 
cook pasta until al dente, about 
8 minutes. 
 
2. Remove from heat, drain, rinse 
and drain again. 
 
3. Heat remaining 2 tablespoons 
oil in large skillet over medium 
heat, and add garlic, wine, and 
salt and pepper. 
 
4. When hot and fragrant, add 
shrimp, and saute for about 5 
minutes, or until shrimp become 
firm and white. Remove from 
heat, and set aside. 
 
5. Bring large pot of water to a 
boil, and parboil broccoli 
crowns for 3 to 4 minutes. Using 
tongs, remove from pot, rinse 
under cold water and set aside 
to cool. 
 
6. Add asparagus to pot, and cook 
for 3 to 4 minutes. Using tongs, 
remove from pot, rinse under 
cold water and set aside to cool. 
 
7. To serve, line salad bowl with lettuce 
leaves. 
 
8. Combine pasta, shrimp and vegetables 
in another large bowl, 
and toss with Green Goddess 
Dressing as needed, reserving 
any leftover dressing in refrigerator 
for another use. 
 
9. Spoon mixture onto lettuce 
leaves, and serve. 
 
green goddess dressing 
 
2 cups mayonnaise 
8 anchovy fillets 
1/2 cup tarragon leaves 
1/2 cup chopped parsley 
1/2 cup wine vinegar 
 
In blender, combine mayonnaise, 
anchovies, tarragon, parsley and 
vinegar, and process until mixture 
is smooth. 
 
fruit platter with mint and 
rose petals 
SERVES 10 
 
This unique twist on an old standard 
provides a light, refreshing, 
healthy dose of color to any festive 
occasion. 
 
Vary the fruits and fruit proportions 
for this versatile salad to suit 
your taste. 
 
2 cantaloupe melons, 
  seeded 
1 lb. seedless green grapes 
1 qt. strawberries, hulled 
2 cups blueberries 
6 kiwis, peeled and diced 
3 Tbs. lime juice, or 
  to taste 
1/4 cup rose water, or 
  to taste 
1/4 cup sugar, or to taste 
1/2 cup julienned mint 
  leaves for garnish 
Unsprayed rose petals 
  for garnish 
 
1. Using melon baller, scoop cantaloupe 
into balls, and place in 
large mixing bowl. 
 
2. Add grapes, strawberries, blueberries 
and kiwis, and toss together. 
Dress with lime juice and ...