Happy Memorial Day Weekend, gang! 🌹
Can you believe we’re already at Memorial Day weekend? It feels like just yesterday I was pulling out sweaters, and now I’m reaching for sandals and rosé. The unofficial start of summer always sneaks up on me, and this year I wanted to celebrate it a little differently.
Don’t get me wrong — I love a good burger off the grill as much as anyone. But this weekend, Kelly and I decided to lean into something a little more unexpected. A frozen, slushy, ridiculously pretty Frosé. A flatbread piled with grilled summer vegetables, creamy goat cheese, and a drizzle of balsamic. The kind of casual spread you can throw together for a handful of friends or stretch into a leisurely dinner for two with a big green salad on the side.
It’s everything we love about summer entertaining — pretty, low-effort, and made for lingering on the patio.
What You’ll Find in Today’s Post
🍓 Frozen Frosé
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There’s something about a frozen cocktail that instantly signals “summer is here.” This Frosé leans into ripe strawberries and a crisp, dry rosé for that perfect balance of fruity and sophisticated. A splash of vodka helps keep the texture slushy rather than rock-solid (a little trick I picked up along the way), and a squeeze of lemon brightens everything up.
💡 Beth’s Tip: Freeze your rosé in an ice cube tray instead of a single block — it blends so much more smoothly and gives you that perfect slushy texture without having to hack away at a frozen brick. Plus, leftover frosé cubes can be dropped into a regular glass of rosé later in the week. You’re welcome. 🌹
FAQS – Frozen Frosé
A dry Provençal-style rosé is my go-to — it has that classic pale pink color and crisp finish. But honestly, any dry rosé you’d enjoy drinking on its own will work beautifully. Skip anything too sweet.
A splash of vodka does two things: it adds a little extra kick, and (more importantly) it helps keep the texture slushy rather than freezing solid. You can omit it if you’d like a lighter cocktail.
Absolutely. You can blend everything and pop it back in the freezer for up to a couple of hours before serving. Give it a quick re-blend or stir before pouring.
Yes! Just break the frozen rosé into smaller chunks before blending, and pulse a few times before going full speed.
Definitely. Frozen raspberries, watermelon, or even peaches all work beautifully — just adjust the sweetener to taste.
Frozen Frosé Recipe Card
Frozen Frosé
Ingredients:
- 1 bottle 750ml dry rosé, preferably a Provençal-style
- 1½ cups frozen strawberries
- ¼ cup vodka
- 3 tablespoons simple syrup more to taste
- 2 tablespoons fresh lemon juice
- Fresh strawberries and mint sprigs for garnish
Instructions:
- The day before: Pour the bottle of rosé into a shallow freezer-safe container or an ice cube tray. Freeze for at least 6 hours, or overnight. (It won’t freeze solid because of the alcohol — you’re looking for a slushy texture.)
- Scoop the frozen rosé into a high-powered blender.
- Add the frozen strawberries, vodka, simple syrup, and lemon juice.
- Blend until smooth and slushy. If it’s too thick, add a splash more rosé or a few ice cubes; if too thin, add more frozen strawberries.
- Taste and adjust — add more simple syrup if you’d like it sweeter, more lemon for brightness.
- Pour into chilled coupes or wine glasses. Garnish with a fresh strawberry and a sprig of mint.
Did you make this recipe?
We’d love to see! Tag us @styleatacertainage
🫑 Grilled Veggie Flatbread
This is the kind of dish that looks impressive but couldn’t be easier. Store-bought flatbread does the heavy lifting, so all you have to focus on is grilling up some gorgeous summer vegetables, brushing the bread with a fragrant roasted garlic oil, and finishing with creamy crumbles of goat cheese, fresh herbs, chili flakes, and a glossy drizzle of balsamic.
💡Kelly’s Tip: If you’d rather grill the veggies outdoors, toss them in a grill basket and char them over medium-high heat — you’ll get that gorgeous smoky flavor that just screams summer. Either way works beautifully!
FAQS – Grilled Veggie Flatbread
I love a sturdy naan because it can hold up to all the toppings, but lavash, pita, or even a store-bought pizza crust would all work. Pick something that toasts up nicely without falling apart.
Yes! Grill the vegetables earlier in the day and keep them at room temperature, then assemble and warm the flatbreads just before serving.
If you don’t have time to roast a whole head, you can use the jarred roasted garlic — or simply sauté minced garlic in olive oil until fragrant and golden.
Of course. Whipped ricotta, burrata, or a soft herbed cheese all work beautifully. Goat cheese just has that tangy creaminess that plays so nicely with the sweet grilled veggies and balsamic.
Simmer 1 cup of balsamic vinegar in a small saucepan over medium-low heat until reduced by half and syrupy — about 10–15 minutes. It keeps in the fridge for weeks.
Absolutely. Grilled chicken, prosciutto, or even white beans tossed in with the veggies would make this a heartier meal.
Grilled Veggie Flatbread Recipe Card
Grilled Veggie Flatbread
Ingredients:
- 2 large store-bought flatbreads naan or similar
- 1 medium zucchini sliced into ¼-inch rounds
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 ear of corn kernels cut off
- ½ red onion sliced into thick rings
- 4 –5 cloves roasted garlic mashed into a paste
- 4 tablespoons olive oil divided (plus more for brushing veggies)
- 4 oz goat cheese crumbled
- Salt and freshly cracked black pepper
- Fresh basil leaves torn
- Fresh mint or oregano optional
- Crushed red chili flakes
- Balsamic glaze for drizzling
Instructions:
- In a small bowl, whisk together 3 tablespoons of olive oil with the mashed roasted garlic paste and a pinch of salt. Set aside — this is your flatbread base.
- Heat a grill pan over medium-high heat. Toss the zucchini, peppers, corn, and red onion with the remaining olive oil, salt, and pepper.
- Grill the vegetables in batches until charred and tender — about 3–4 minutes per side for the zucchini, peppers, and onion. The corn just needs a quick char, 2–3 minutes total. Set aside.
- Brush both sides of the flatbreads lightly with plain olive oil and warm them on the grill pan for 1–2 minutes per side, until lightly toasted with grill marks.
- Generously brush the tops of the warm flatbreads with the roasted garlic oil, making sure to spread it edge to edge.
- Pile on the grilled vegetables — don’t be shy.
- Scatter the crumbled goat cheese generously over the top.
- Finish with torn fresh basil, a sprinkle of chili flakes, and a generous drizzle of balsamic glaze.
- Slice and serve immediately.
Did you make this recipe?
We’d love to see! Tag us @styleatacertainage
🐾 Hello, Oscar & Ollie!
No Memorial Day preview would be complete without our resident supervisor. Ollie takes her hosting duties very seriously, getting up close and personal with the flag arrangement on the table — we’re fairly certain she was just making sure everything was up to her standards (and possibly considering a taste test).
And of course, we can’t let a patriotic weekend pass without our sweet Oscar. We lost him a while back now, but he’s never far from our hearts — especially on the holidays he loved. Both of these photos are from 2022, back when Fridays with Oscar was fully staffed: Ollie on flag duty and Oscar out in the backyard, surveying the lawn games with the quiet authority of a gentleman who knew the cornhole bags were technically his to chase. We miss him every day, and we love going back through the archives to pull out a favorite picture and remember our best boy. 🐾
More Holiday Weekend Inspiration
- Watermelon Mojito & Grilled Chicken Skewers
- The Summer Barware Update
- Blackberry French Gimlet & Prosciutto Asparagus Bundles
- Hibiscus Margarita & Grilled Shrimp Tacos
- Outdoor Entertaining on a Budget: How to Host a Beautiful Outdoor Gathering
Casual Memorial Day Weekend Outfits
Beth’s Outfit
This week we leaned right into the red-white-and-blue spirit without going costume-y about it — just easy, summery pieces in patriotic shades. A breezy cornflower Britt Linen Shirt tucked into Conry Cuff Linen Blend Shorts in a rich red (sizes are limited — try The Belted Tailored Short as an alternative), finished with Red Woven Ballet Flats.
A turquoise Effy Chain Necklace and matching belt add a pop of contrast, layered with the Lisi Lerch Wavy Gold Hinge Cuff and Thick Hoop Earrings. (Looking for the belt? This one is old from Talbots, but here’s an Alternative D-Ring Belt.)
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Kelly’s Outfit
I kept things crisp and cool this week with my Relaxed Pocket Sweater Tee in cream — it’s lightweight enough for a warm afternoon, and the knit texture feels polished. Paired it with these blue gingham Bermuda Shorts in Bi-Stretch Cotton Blend, which have just enough stretch to be comfortable all day.
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I finished the look with my berry-red Bibi Lou Netted Jelly Mules. The red picked up Beth’s shoes perfectly, and the whole thing came together as exactly the kind of easy, summer-ready outfit I want to live in all summer.
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Cheers To The Unofficial Start of Summer!
Whether you’re hosting a backyard gathering or just enjoying a quiet Friday at home, we hope this little spread inspires you to celebrate the unofficial start of summer your own way. Sometimes the best gatherings are the ones with frozen cocktails, good food, and even better company. Pour yourself a Frosé, fire up the grill pan, and let summer begin. 🌹☀️
Have a wonderful Memorial Day Weekend! xo Beth, Kelly, Ollie…and always, Oscar 🐾
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