menu.

I must admit, cooking for fourteen was a bit daunting - all those proportions had me dizzy so I ended up using some creative improvisation with my ingredient amounts! (Lucky me, it worked out.) I decided on two kinds of crostini for passed appetizers - pesto, tomato, mozzarella and basil and hummus with cucumber. Thanks to Lucy's stellar photography you can see the preparation in action!As a vegetarian, pasta is a staple in my diet and fortunately one of my favorite foods. After a failed attempt at a new recipe the night before, I decided to make my all time favorite dish - bowties with roasted garlic-covered cherry tomatoes, arugula, parmesan and lemon zest. I wish I knew who to attribute the recipe too, but Helen has been making the dish for years and is missing the origins and I can't seem to locate it on google. The main course was accompanied by a green salad, consisting of baby mixed greens, cucumber and avocado, lightly dressed with a homemade balsamic vinaigrette.
Yum yum. I'll let you head into the weekend with my favorite photo of my prettier guests!