Chilling out as summer fades

Just because summer is winding down doesn't mean entertaining outdoors has to. In fact, this is one of the best times of the year to whip up some seasonal cooking and enjoy it outside.

As we slowly approach fall, steamy, mosquito-ridden evenings on the patio are replaced with cooler, nearly humid-free sunsets that arrive just a tad earlier, making for some downright pleasant conditions. Late summer fruits, vegetables and herbs such as peaches, melons, mint and basil are fully ripe for the picking and ready to be tossed into salads, relishes, pastas or soups.

I can't think of a better time to fire up the grill, dress up the patio (as well as yourself) and have a few friends over for dinner.

So when I decided to put together a few recipes designed for outdoor entertaining, I sought to make them accessible (with ingredients that are in-season and easy to find), uncomplicated (no two-page recipes here) and, of course, delicious. In addition, I've included some tips for planning, decorating and execution geared toward alleviating excessive effort on the part of the host that still deliver a great evening.

Planning key to success

Careful and early planning is your key to success when entertaining, whether you're having one person over or a hundred. I've said this many times, but after years of trial and error, I've found that the most enjoyable gatherings were those during which I had a good time, too. Slaving in the kitchen (whether cooking or washing dishes) is no way to enjoy a party.

Prepping as much of the food ahead of time should be your first order of business. The suggested menu is designed for six people (but it could easily be doubled or cut in half) and begins with sliced melon with prosciutto, a simple and classic dish. If you have room in your fridge, plating the melon with everything but the vinaigrette is a fantastic time-saver. Simply assemble each plate, wrap it in plastic and stick it in the fridge several hours before your party. When your guests arrive, you'll already have the first course ready to go. Just drizzle the oil and vinegar.

The second course consists of grilled tuna topped with a spicy mango-mint salsa. Make your salsa up to a day ahead. Grilling tuna takes no time at all. For dessert, grilled pound cake topped with ice cream and butter-rum sauce is more assembly than cooking. Make the rum sauce up to two days ahead and reheat it in the microwave or stovetop. Grill your cakes earlier in the day and warm them in the oven before serving.

Turn the lights down low

When decorating, set a relaxed mood with plenty of low lighting and soft music. Create a space that's inviting and comfortable for your guests with ample seating. If you're short on chairs, lay out a picnic blanket or an outdoor rug with a lots of pillows and have your guests enjoy their aperitifs or after-dinner drinks cross-legged on the ground.

Also consider bold colors -- they're always fun and appealing. Don't be afraid to take a few risks or find inspiration from what you already have or might be growing. I once created a tablescape from a variety of mismatched thrift-store plates and glasses. I added a bouquet of fresh herbs from my garden, lots of small votives, and ended up with a kitschy, trashtique-styled gathering that was inexpensive and fun. You don't necessarily need expensive china and flower arrangements to throw a great party.

When it comes to entertaining, define your personal style and go from there, and even though summer is fading, don't be afraid to fire up the grill, invite a few friends over and savor the last weeks of the season.

Kendra Bailey Morris is a Richmond-based food writer, culinary instructor and author of "White Trash Gatherings: From-Scratch Cooking for Down-Home Entertaining" (Ten Speed Press). Send ideas, tips or culinary questions to or visit http://www.theaccidentalchef.net.