Skip to main content

A Pretty Simple Dinner Party and Meat was Not Missed #FoodieReads #PrettySimpleCooking #PrettySimpleDinnerParty

The Pretty Simple Dinner Party was a virtual dinner party to celebrate good food and good people. In a time where we need unity and community, we wanted to celebrate coming together around the table! The scoop: here.

It's all based around the brand new cookbook A Couple Cooks - Pretty Simple Cooking: 100 Delicious Vegetarian Recipes to Make You Fall in Love with Real Food by Sonja and Alex Overhiser.* You noticed the 'vegetarian' in that title, right? Bear that in mind and keep reading.

To be a host, I just needed to cook dinner in my home for at least one other person on that night, using one recipe from the cookbook! I ended up making half a dozen recipes and having five people over for my four. It was a full table and we all had full bellies after. I was happy to be one of the 350 dinner parties; there were parties in every state plus twenty-five other countries. Wow! I had some of our best friends over an unforgettable feast.

And one of the best things I can say: none of my omnivores missed the meat. Really. No one even realized it was a vegetarian menu until I mentioned it at the end of the evening. I will be sharing a few recipes from the cookbook soon, but here's a sneak peak of what I served...I also served dishes that I didn't photograph. All of them were easy to make and delicious. This cookbook definitely earned its place on my easy-to-reach cookbook shelf.

Lemon & Pepper Green Beans

Artisan Pizza with Butternut Squash and Garlic

Artisan Pizza with Heirloom Tomatoes and Fresh Mozzarella

Layered Mediterranean Hummus Platter with Artichoke Hummus

Artichoke Lentil Stew with Salsa Verde

Raw Brownie Truffles with Pistachio Dust

*This blog currently has a partnership with in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to and search for the item of your choice.

Here's what everyone else read in February 2018: here.


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an