Perfect Summer Pasta

Delicious and so simple! Pasta with olive oil, fresh thyme, roasted peppers and olives. It tastes like warmer weather and is quick enough you can make it for family or friends during the week. RECIPE 

Paired with an Arugula Salad with mozzarella and croutons.  RECIPE

And a crisp bottle of white wine. This is one of my favorites!

Mangia!

What's for Dinner: Bolognese

Last week I had friends for dinner and they are all about comfort food. Ina Garten's Weeknight Bolognese seemed like the perfect choice. RECIPE It is delicious and so easy!

Paired with a great bottle of red wine.  One of my favorites is a bottle of Cabernet from RAVENSWOOD

Along with a fresh baguette and a Boston Bibb Salad with Advocado from PARK AVENUE POTLUCK COOKBOOK. You can find the recipe HERE.

Mangia! 

What's for Dinner: Chicken Piccata

With a bunch of my favorite gal pals coming for dinner, I wanted to make something new. Chicken Piccata with its lemon flavor made me think of spring. 

Hors D'oeurves 

Assorted nuts, olives and Artichoke Crostini. RECIPE

Main Course

Chicken Piccatta RECIPE

Roasted Rosemary Potatoes RECIPE

Arugula Salad with Parmesan in Lemon Dressing RECIPE

Dessert

Champagne

Chocolate Pudding Tart RECIPE

What's for Dinner: Cioppino

I am often asked what I serve when I entertain. A friend recently made Cioppino and it was out of this world and so easy! So I decided to serve it at a dinner party last weekend.

The main course was Cioppino RECIPE

Paired with lots of crusty french bread and one of my staples, Caesar Salad. Along with red and white wine. Followed by dessert, which I always serve with champagne.

Caesar Salad

Ingredients
Small tin of anchovies
3 large garlic cloves
3 generous tablespoons mayonnaise
2 teaspoons Dijon mustard
Freshly squeezed lemon juice (2 lemons)
Worcestershire Sauce to taste
Salt and pepper to taste
1 1/2 cups good mild olive oil
1/2 cup freshly grated Parmesan cheese, plus additional cheese to mix in to the salad
Croutons
Romaine hearts

For the dressing, place the garlic and anchovies (dump entire tin with the oil) in the food processor and blend until smooth. Then add mayo, mustard, lemon juice, Worcestershire, salt, and pepper and process until smooth. With the food processor running, slowly pour the olive oil through the feed tube and process until thick. Add 1/2 cup grated Parmesan cheese and pulse 3 times.

Toss the lettuce with enough dressing to moisten well. Add a generous amount of grated Parmesan and croutons. Toss.

Images: Cooking Light, Laura's Best Recipes, Food Network