I’m not normally one for resolutions at New Years. I’m more of the mindset that I’m a constant work in progress. But in the spirit of the season I have made a commitment to cooking more at home. My family of four, has a super busy schedule which is a challenge in and of itself. This combined with living in a city where any type of food is just a phone call away, ordering in is a crowd pleasing, and easy option. I’m constantly saving recipes online and tearing them out of magazine but I don’t often get around to actually making them. This could be the year! If how you spent your New Year’s Eve sets your intention for the year I could be off to a good start because I hosted a dinner part for 20. How do you think I did?
I think every dinner party needs a green, and this one is super simple, with a little twist. AND there was plenty for everyone.
At first this recipe intimidated me, but once I learned that vadouvan was just an exotic spice blend, I decided to accept the challenge. And it turned out to be a hit!
I put a little spin on this one. I decided to use Cod instead of Sea Bass, and left out the Asparagus. That’s the fun of cooking anyway, substituting what you think will work.
Here are some bonus pictures that always seem to be my go-to when deciding to have a dinner party. These ones were all in my head.
My masterpiece of a Charcuterie Plate
Teriyaki Pork Loin on the Big Green Egg (shh it’s pineapple)