Pre-Easter Dinner

Last night, we celebrated a pre-Easter meal with my in-laws, who will be out of town over the holiday. It’s so delightful to have a reason to cook up a special dinner during the week when leftovers and take-out are usually staple meals during the work week 😉
The key to success when hosting a dinner at your home, when you are really limited for time, is to be organized by planning your meal in advance, buying all your ingredients ahead of time and making simple dishes that don’t take too long to make & that you’ve made before many times so there is no room for error or last minute panic.
♥ Pre-Easter Menu
♥ Cheese Plate
Typically, when serving a cheese platter it’s nice to have at least 3 different types of cheese, aiming for a variety of flavour & texture.  I went to Whole Foods over the weekend & I sampled different varieties at the cheese counter before making my selection.  Whole Foods is obsessed with great cheese & they have the best selection of cheeses from around the world so after indulging in some of the best, I ended up with the 3 heavenly varieties below!
  • Paillot de Chevre {Goat Cheese from Quebec}
  • 4-Year Vintage Cheddar
  • French Brie {France}
Served with Fig & Olive Raincoast Crisps (My favorite!) & Mixed Olives displayed on a marble slab!Remember, love is in the details 🙂
♥ Main Course
I thought this combination was perfect for a spring type of meal. I make roasted salmon all the time so that was easy & the lemon dill sauce was put together so quickly & it added just the right amount of herb/citrus goodness to the salmon – they complimented each other beautifully!  The risotto is a bit tricky to make because it’s time consuming but I’ve made it so many times before & knew it was worth making for this special meal.  Since our living space is small, I was able to make the risotto in between bites of cheese and sips of wine all while still entertaining our guests.  The key is to serve the risotto right away or it will lose the creamy consistency that makes this dish so luscious! I ♥ risotto & between the 4 of us we ate the whole pot 😉  Yum!
RECIPE
For the Salmon: 4 Salmon Fillets dressed with S&P, EVOO & a splash of lemon juice
{Bake at 375F for 25 mins}
For the Lemon Dill Sauce: 6 ounces Greek Plain Yogourt, 1/8 Cup Fresh Dill (Chopped), 1 Garlic Clove (Minced) & 2 Teaspoons Lemon Juice
{Whisk the ingredients together & dollop  on top of the fish before serving!}
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One Response to Pre-Easter Dinner

  1. Hubby says:

    My parents won’t stop talking about how good the food was, and I thought it was amazing, my tummy thanks my beautiful wife!

    XOXO

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