The Costco Connection

SH U T T ER ST OC K

• Place them in easy-to-access locations all throughout your party setting, yet not in full sun, which can spoil seafood and cheeses. Pick a shady or indoor spot for those dishes.

• Print up signs identifying what each dish or topper is, and note in large print if dishes contain nuts or other allergy-triggering ingredients.

• Set out multiple serving tongs and spoons so that several guests can help themselves at once.

• Keep seafood and other cold foods safely chilled by placing their platters on top of ice-filled containers.

• If you offer foods out of a slow cooker or a plug-in heated chafing dish, push that table against a wall so guests don’t trip on the power cord, risking a mess or an injury.

Soon, you’ll be known for your food bars, and guests will look forward to the ones you plan for your next parties.—SN Tips for setting up food bars

The Costco Connection Costco warehouses carry a variety of items for putting together nearly any kind of food bar. The warehouses and Costco.com also carry dinnerware, serving dishes, folding tables and more to help hold a successful personal or business gathering.

Of course, the themed bars mentioned here are just a few of the endless possibilities for your party’s menu. You can also set up a brunch bar with stu;ed French toast, breakfast panini, bagels and smoked salmon, mini pastries and mimosas as a surprisingly bud-get-friendly party menu. Other possibilities: a crowd-pleasing raw-food bar with crunchy veggies and delectable dips, a bar featuring delicious dishes from your culture, a bar ;lled with tasty versions of seasonal dishes, an indulgent all-chocolate dessert bar and more.

Invite your family members to help dream up food bars, and make it a fun activity for all to share in as you prepare your next party’s delicious details. Your guests will rave, and those party le;overs won’t go to waste! C

Sharon Naylor ( sharonnaylor.net) is an author and wedding-planning expert.

Chilled Zucchini Soup with Shrimp

ZUCCHINI SOUP

1 tablespoon olive oil ;;; large sweet onion, finely chopped 4 garlic cloves, minced

5 or 6 zucchini (depending on size), chopped

4 cups low-sodium chicken
or vegetable broth
¼ cup chopped cilantro
;;; cup half and half
;; 8 teaspoon cayenne
Salt and pepper to taste

CILANTRO CREAM

¾ cup sour cream

2 garlic cloves, minced

3 tablespoons chopped cilantro

GRILLED SHRIMP

2 tablespoons olive oil

1 tablespoon lime juice, plus extra

1 teaspoon cumin seeds ¼ cup chopped cilantro

2 green onions, chopped

1 jalapeño, deseeded and chopped Pinch of cayenne Salt and pepper to taste

1 pound shrimp, deveined and peeled

Prepare the soup: Heat oil over medium heat in a large pot. Add onion and sauté for 8 minutes, until it begins to brown. Add garlic and sauté for 1 minute more. Add zucchini and sauté for 1 to 2 minutes. Add chicken broth, making sure to submerge all of the zucchini in the broth. Cover and bring to a boil. Reduce heat to medium-low and let simmer for 10 minutes. Remove from heat and allow to cool for about an hour.

Add cilantro, half and half, cayenne, and salt and pepper to taste. Working in batches, purée the soup in a food processor. Transfer to a large storage vessel and chill in refrigerator for 3 to 4 hours or overnight.

Meanwhile, make the cilantro cream: Mix together the sour cream, garlic and cilantro, and chill in refrigerator for 3 to 4 hours.

Next, make grilled shrimp: Mix together oil, lime juice, cumin seeds, cilantro, green onions, jalapeño, cayenne, and salt and pepper. Add shrimp to marinade and let sit for 15 to 20 minutes. Assemble the shrimp on skewers and grill over medium-high heat, 2 to 3 minutes per side. Let shrimp cool, remove from skewers and chop the shrimp; squeeze a little extra lime over the shrimp and chill in the refrigerator for at least 30 minutes, or up to 4 hours.

Once the soup is spooned into serving bowls, guests can top with a dollop of cilantro cream and grilled shrimp. Makes 8 servings. Recipe provided by Julie du Pont of Weekend Table.com.