This Hawaiian inspired tropical luncheon is simple when it comes to decor and anything but when it comes to the menu! Rezel Kealoha, who has her own lifestyle blog, designed the day and created the yummy tropical lunch recipes. Lucky for us (and for you!) she’s sharing a few of them here today! From a refreshing piña colada to the perfect savory tartine, these summer recipes are easier than they look (promise!). Whip them up for your own casual lunch or special event for a taste of the tropics.
Rezel says, I styled the tabletop with tropical greenery from my backyard placed into small jars in the middle of the table. I kept the dishes and cutlery neutral, with a pop of green from the water glasses to tie everything together.
After my trip to Kauai I was inspired to host a tropical summer luncheon to kick off the summer and to have my guests escape the work day for at least two hours. In my head I knew I wanted lots of green tropical leaves and I incorporated that into the menu design. I worked with Giulissa Principe from Paper Love Me Calligraphy to set the tone of the lunch. She did a beautiful job with the water color banana leaves around the boarder and left the edges raw to maintain a rustic vibe.
I kept the menu simple by serving a signature cocktail (pina colada), a quick tart for an appetizer, a build your own Buddha bowl, and a nice refreshing Lilikoi Parfait to round out the meal.
The buddha bowl is best served at room temperature so I roasted the vegetables the day before to save time. Then, all I had to do was plate the components. My guests had a great time putting together their own bowl! Plus, it was bright, colorful and filled with healthy nourishing ingredients.
The next day, take the frozen roasted pineapple cubes and place in a blender with the coconut water and crushed ice. Blend until smooth. Divide pineapple mix into four glasses and top with 1/4 cup coconut milk in each glass. Garnish with some coconut shavings and mint sprigs.
Fresh basil leaves
Slice bread, drizzle olive oil on the bread, and toast until golden brown. Once toasted, slather on the cream cheese, top with the sliced fruit, dot some pesto on the top, and and a basil leaf. Sprinkle salt and pepper on top and drizzle more olive oil.
For the Lilikoi Layer (Passionfruit Layer) – Adapted from Minimalist Baker