This fun and easy dinner party menu features a bounty of spring favorites that everyone in your family will enjoy, picky eaters included!
I’ve had a few reasons to celebrate lately. First, it’s the start of spring (yay!) which means our farmers’ market is brimming over with vegetables that have been patiently waiting in the wings for warmer days. Asparagus and radishes, to name a few. I promise, East Coast friends, spring is on its way.
Then, there are a few book related milestones that I took time to celebrate with friends. There was an IACP cookbook award nomination for The 52 New Foods Challenge. Just to be named on the list of top family cookbooks by The International Association of Culinary Professionals is an honor.
And the launch of the exclusive edition of The 52 New Foods Challenge at Williams-Sonoma, along with our national series of family cooking classes and a special launch party at the San Francisco flagship store. It has been such a pleasure working with the amazing team of cooks at Williams-Sonoma to bring our fresh new way of cooking to life for even more people across the country. I am grateful for their support and dedication.
Friends and family paired with great conversation and good food were are the heart of these get togethers. At each celebration, I featured a few of my favorite recipes from my book. What I love is that these simple dishes can just as easily be made for a fancy dinner party as they can be enjoyed on a busy weeknight after soccer practice. Below is the 52 New Foods-inspired dinner party menu I’ve been featuring this spring, along with recipes to get you started. Have fun mixing it up, and be sure to share your pics of what you make on Instagram with hashtag #52NewFoods. I always love to see what you’re cooking with your kids.
52 New Foods Dinner Party Menu
Pint-size versions of our favorite spring recipes start the party.
Mini Quinoa Burgers garnished with sour cream and green onions.
Get the recipe: Mini Quinoa Burgers
Tomato Basil Mozzarella Pops always top the charts. So easy. And so yummy.
Get the recipe: Tomato Basil Mozzarella Pops
Garlic Mushroom Toasts. Get the recipe in my book.
I always serve up these dishes family-style, which makes it easy for everyone to enjoy a taste of what they like.
Clay Pot Chicken made with bok choy. For vegetarians, you can substitute tofu for the chicken.
Get the recipe: Clay Pot Chicken
Roasted Asparagus. This one is so easy. Toss the spears with olive oil and kosher salt and roast at 400 for about 10 minutes. Perfection. To take it up a notch, try the recipe for Roasted Asparagus with Ginger-Soy Glaze in my book.
They may not qualify as a spring veggie, but our dinner party menu wouldn’t be complete without our signature recipe: Roasted Brussels Sprouts Chips. This is a rare shot of them plated. I usually serve them straight from the pan.
Get the recipe: Roasted Brussels Sprouts Chips
Dessert can be healthy too!
The Chocolate Rocket always makes an appearance at our family dinner parties. I love it because you can make it ahead, and top it with whatever seasonal berries you find at the farmers’ market. So yummy!
Get the recipe: Chocolate Avocado Pudding
A Special Giveaway
Our friends at Williams-Sonoma put together a beautiful tote bag filled with treats to make your spring celebrations even more special. Enter to win this special gift that includes the exclusive Williams-Sonoma edition of The 52 New Foods Challenge and a Williams-Sonoma canvas tote. Contest closes Saturday April 4th, 2015 at 12:00am. Entries limited to US residents only.