I've been known (in my younger days) to try to incorporate too many ideas into one dinner party and in end have felt completely frazzled and struggling to enjoy the party! Maybe with age comes wisdom--or maybe I'm taking my own advice.....SIMPLIFY!!! When I say SIMPLIFY...It doesn't mean that the party can't be festive and the food delicious. To me SIMPLIFY means: Preparing fewer dishes, and serving tried and true recipes that can be made ahead. For this celebration, I prepared heart healthy White Bean and Kale soup and Arugula Salad with Roasted Beets, Orange Slices, warm breaded Goat Cheese balls with a orange and lemon vinaigrette. For dessert I prepared Short Bread Cookies dipped in Chocolate (with dough left over from School Bake Sale) And I purchased several gorgeous cookies from (Artist Mom) at Bake Sale. And Kerry prepared lovely hearts with pale pink icing. (perfect size for little hands!) I'll post the simple recipes soon!
Photo by Adam Grimshaw Styling by Kitmodern
White Bean and Kale Soup
Ingredients
2 large Onions
5 carrots
Garlic Cloves (I used 4)
3 Sweet Potatoes or 2 large
Kale
White Beans (I prefer cannellini) (2) 14.5 oz cans
2 Tablespoons Good Quality Olive Oil
Good Quality Chicken Chicken Broth (32 oz)
Instructions
Slice carrots into thin slices, peel and grate carrots, peel and chop sweet potatoes into cubes, chop kale, and smash and chop several cloves of garlic.
In a large saucepan heat olive oil over medium heat, add and saute onions for 3 minutes, add garlic and saute for 2 minutes, add carrots and sweet potatoes and saute for a couple minutes. Add Salt and Pepper (to taste) Add Broth and let simmer with lid on. Add Beans and Kale until warmed through. (Add a little water if extra liquid is needed) Serve hot with some grated Parmesan Reggiano cheese. Serve with a warm, crusty bread and Salad.
I've always had delicious warm goat cheese balls in salads at restaurants......had I known they are so simple to make --I would have added them to salads years ago.
Goat Cheese Balls
Roll Goat cheese into balls
Roll in season Italian bread crumbs
Refrigerate for 30 minutes.
Heat olive oil in a skillet and saute until golden.
Serve with favorite salad. Adds a creamy warm goodness!!
Ingredients
2 large Onions
5 carrots
Garlic Cloves (I used 4)
3 Sweet Potatoes or 2 large
Kale
White Beans (I prefer cannellini) (2) 14.5 oz cans
2 Tablespoons Good Quality Olive Oil
Good Quality Chicken Chicken Broth (32 oz)
Instructions
Slice carrots into thin slices, peel and grate carrots, peel and chop sweet potatoes into cubes, chop kale, and smash and chop several cloves of garlic.
In a large saucepan heat olive oil over medium heat, add and saute onions for 3 minutes, add garlic and saute for 2 minutes, add carrots and sweet potatoes and saute for a couple minutes. Add Salt and Pepper (to taste) Add Broth and let simmer with lid on. Add Beans and Kale until warmed through. (Add a little water if extra liquid is needed) Serve hot with some grated Parmesan Reggiano cheese. Serve with a warm, crusty bread and Salad.
I've always had delicious warm goat cheese balls in salads at restaurants......had I known they are so simple to make --I would have added them to salads years ago.
Goat Cheese Balls
Roll Goat cheese into balls
Roll in season Italian bread crumbs
Refrigerate for 30 minutes.
Heat olive oil in a skillet and saute until golden.
Serve with favorite salad. Adds a creamy warm goodness!!
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