Last weekend we had few friends over for dinner and I’m sharing the menu below. Most of the dishes we serve at dinner parties are really simple wine food – Mike did the grilling (wild-caught salmon and also filet mignon, not pictured) for the main dishes and I did the apps and sides. I like things I can make ahead (like the caprese). Another one of my tips if you can’t make the full dish ahead is to prep as much as you can prior – for example, for the arugula salad, I toast the pine nuts ahead, grate the cheese, and zest the lemon and keep everything covered and fresh until time to assemble.
But trust me, you need this super-delicious roasted cauliflower recipe in your life! 😉🙌🏻
Chickpea Pesto & Feta Salad
- 1 ½ cans chickpeas rinsed and drained
- ¼ cup basil pesto – store-bought or homemade*
- ½ cup crumbled feta cheese
- ½ red onion diced
- 3 tablespoons toasted pine nuts optional
- Kosher salt to taste
- Freshly ground black pepper to taste
Mix the chickpeas with the basil pesto in a mixing bowl.
Stir in the feta cheese, red onion and toasted pine nuts. Top with more feta and pine nuts, if desired.
Add Kosher salt and black pepper to taste
Refrigerate for 30 minutes before serving to let the flavors blend.
This can be made up to a day ahead.
Here’s our full dinner menu:
I always pick up dessert from a local bakery, because who has the time?! Last but not least 100% don’t forget the dessert wine!
Here was our full wine menu:
xx — BB