I used to avoid having people over for dinner. I was convinced whatever I served would be burned, undercooked, or just plain disappointing. Starting the blog changed that: regular cooking practice—and having a collection of favorite recipes to rely on—made me more confident in the kitchen.
When my sister announced she and her boyfriend were coming for an impromptu dinner, I felt ready. If anything went wrong, at least the dogs would keep everyone entertained.
The menu
I focused on dishes I could assemble in the morning, refrigerate, and finish shortly before guests arrived. That strategy let me relax and enjoy the afternoon instead of rushing around at the last minute. In total I spent about an hour prepping in the morning and roughly 30 minutes popping things in the oven and running the ice cream maker before everyone arrived.
- Herby chicken rub
- Slow-baked omega yams
- Vegan coleslaw (I need to remake and write this one down)
- In a Jiffy bean salad
- Maple balsamic Dijon greens salad
- Vegan dark chocolate ice cream
It was bright and sunny, so I wanted the table to feel lively. I grabbed assorted colorful bowls and placemats and set the table for the season. A simple, cheerful table can elevate even the most casual meal.
We currently had more yams than sense after a few grocery trips—four bags staring at me from the pantry. I love mashed yams, but for a change I wanted something with texture and a savory-herby kick. Then I remembered the omega crouton idea I’d used before and thought: omega yams. The combination worked perfectly.
- 3 medium organic yams, peeled and cubed (about 4 cups)
- 3 tablespoons flax seed
- 3 tablespoons shelled hemp seed
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 6 garlic cloves, minced
- 1 tablespoon raw honey
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried basil
- 1/2 teaspoon herb salt or sea salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon marjoram
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine the flax seed, hemp seed, olive oil, lemon juice, garlic, honey, and all dried herbs and salt. Mix well.
- Add the cubed yams and toss until fully coated. Spread the yams in a single layer on the prepared baking sheet.
- Bake for about 95 minutes, or until the yams are tender inside and slightly crisp on the outside.
I wanted to minimize active time in the kitchen, so I slow-roasted the chicken alongside the yams. I put the chicken in about ten minutes after the yams went into the oven so both would finish around the same time. To avoid constant checking, I used a digital meat thermometer set to alert at 180°F.
- 2 boneless organic chicken breasts (serves 4 when sliced)
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon yeast-free vegetable bouillon powder (optional)
- 1/2 teaspoon herb salt or sea salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried sage
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon marjoram
- Preheat the oven to 350°F (175°C). Line a casserole dish with parchment paper if desired.
- In a small bowl, mix the olive oil with all the spices and herbs.
- Rub the mixture all over the chicken breasts and place them in the casserole dish, uncovered.
- Bake until the internal temperature reaches 180°F (about 30 minutes, depending on thickness). Let rest a few minutes before slicing.
Dessert was deliberately low-stress. Ice cream is terrific make-ahead fare: I blended the chocolate base that morning and chilled it in the fridge. A few hours before guests arrived, I churned it in the ice cream maker and then transferred it to the freezer to firm up.
- 3 1/2 cups lite unsweetened coconut milk
- 1/2 cup cacao powder
- 1/2 cup raw cashews (soaked if desired)
- 6 Medjool dates, pitted
- 1 teaspoon soy lecithin (optional; makes the texture creamier)
- Combine all ingredients in a blender and process until very smooth.
- Ice cream maker method: Pour the mixture into your ice cream maker and churn until it reaches the required consistency. Transfer to a freezer-safe container and freeze for 2–3 hours to firm up.
- Freezer method: Pour into shallow freezer-safe bowls and freeze. Every 30 minutes for the first 1.5–2 hours, remove and whisk to break up ice crystals until the mixture reaches a soft-serve texture.
We ended up with just the right amount of food, plenty of conversation, and more than a few ridiculous jokes. The dogs provided comic relief when needed, and the ice cream turned out to be a hit. A relaxed plan, a few reliable recipes, and a colorful table made the evening effortless and enjoyable.
