Categories
Main Recipes

Roasted Pork Butt with Spring Herb Sauce

This was originally meant to be a pork tenderloin.

Something quick, classic, and easy to serve for a spring dinner party.

But when I got to the store, that’s not what was available — so I adjusted.

And honestly, I’m glad I did.

This roasted pork butt turned into something a little more relaxed, a little more generous, and exactly the kind of main dish that works for a gathering. Slow roasted until tender, finished with a bright, herb-forward sauce — it’s the kind of dish that feels special without being complicated.

sliced pork on platter plated over citrus

Why This Works for Hosting

When I’m choosing a main for a dinner party, I want something that:

• Feels substantial
• Can be prepped ahead
• Doesn’t require constant attention
• Feeds a table easily

Pork butt does all of that.

It roasts slowly, giving you time to prepare everything else. It slices easily and serves beautifully family-style. And paired with a fresh herb sauce, it feels balanced — not heavy.

This dish is a reminder that hosting doesn’t always go exactly as planned.

Sometimes the store is out of what you intended. Sometimes you pivot.

And often, those adjustments lead to something better.

A little more relaxed. A little more generous. A little more you.

two plates of food for easter dinner on white table cloth with flower centerpiece

Pair It With

This is the centerpiece of my Spring Easter Dinner Party Menu.

Serve it with:

• Spring Farro with Lemon & Herbs
• Shaved Asparagus & Fennel Salad
• Shaved Zucchini Ribbon Salad
• Whipped Goat Cheese with Hot Honey

Print Recipe
Prep Time 10 minutes
Cook Time 2 hours
Servings 6 people

Ingredients
  

  • 3 –4 lb pork butt roast
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 tablespoon chopped rosemary
  • 1 tablespoon chopped thyme
  • Zest of 1 lemon
  • Salt and freshly cracked black pepper
  • Spring Herb Sauce
  • ½ cup parsley
  • ¼ cup dill
  • 2 tablespoons chives
  • 2 tablespoons capers
  • ⅓ cup olive oil
  • 2 tablespoons lemon juice
  • 1 garlic clove

Instructions
 

  • Instructions
  • Preheat oven to 350°F.
  • Pat pork dry and rub with olive oil, garlic, rosemary, thyme, lemon zest, salt, and pepper.
  • Heat an oven-safe pot over medium heat and sear the pork on all sides until well caramelized.
  • Remove pork briefly and place a rack or foil in the pot if needed, then return pork to the pot.
  • Transfer to oven and roast for 1–3 hours, depending on size, until the internal temperature reaches about 140°F and the meat is tender.
  • Let rest for at least 10 minutes before slicing.
  • Make the Herb Sauce
  • Combine parsley, dill, chives, capers, olive oil, lemon juice, and garlic in a blender or food processor.
  • Blend until smooth but still slightly textured.
  • Season to taste.
  • To Serve
  • Slice pork and spoon herb sauce over the top.
  • Serve warm.
Categories
Appetizer Recipes

Whipped Goat Cheese with Hot Honey

There’s something about a whipped cheese on a table that immediately sets the tone.

It’s simple, but it feels thoughtful. Something to gather around while glasses are poured and the rest of the meal comes together.

This version — goat cheese with hot honey and pistachios — hits that balance perfectly. Creamy, slightly tangy, a little sweet, a little heat.

It’s the kind of starter I come back to again and again.

Why This Works for Hosting

Every menu benefits from a first bite.

Something guests can snack on as they arrive. Something that gives the table a sense of ease before the meal really begins.

This works because:

• It can be made entirely ahead
• It requires no reheating
• It feels elevated with very little effort
• It pairs beautifully with bread and fresh vegetables

It’s low lift, high impact.

Pair It With

This is the starter for my Spring Easter Dinner Party Menu.

Serve it alongside:

• Shaved Asparagus & Fennel Salad
• Roasted Pork with Spring Herb Sauce
• Spring Farro with Lemon & Herbs

Whipped Goat Cheese with Hot Honey

Print Recipe
Prep Time 10 minutes
Servings 6 people

Equipment

  • food processor

Ingredients
  

  • 10 oz goat cheese
  • 4 oz cream cheese softened
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • Zest of 1 lemon
  • To finish:
  • 2 tablespoons hot honey
  • ⅓ cup chopped pistachios
  • Flaky salt
  • Olive oil for drizzling
  • Serve with:
  • grilled or toasted sourdough
  • radishes
  • snap peas

Instructions
 

  • In a food processor, blend goat cheese, cream cheese, olive oil, honey, and lemon zest until smooth and creamy.
  • Spread into a shallow serving bowl.
  • Drizzle with hot honey.
  • Top with chopped pistachios and flaky salt.
  • Finish with a drizzle of olive oil.
  • Serve at room temperature.
Categories
Recipes Salad Side Dish

Shaved Zucchini Ribbon Salad with Parmesan and Basil

This is one of those salads that feels almost too simple to write down — but ends up being one of the first things to disappear from the table.

Thin ribbons of zucchini, a little lemon, good olive oil, parmesan, and fresh basil.

That’s it.

It’s light, fresh, and exactly the kind of dish that balances a fuller dinner party menu.

zucchini salad in bowl topped with parmesan

Why This Works for Hosting

When I’m building a menu, I like to include at least one dish that feels effortless.

Something that doesn’t require cooking.
Something that comes together in minutes.
Something that keeps the table from feeling too heavy.

This salad does all of that.

It’s especially helpful when you already have multiple warm dishes — it gives the table contrast without adding complexity.

Pair It With

This salad is part of my Spring Easter Dinner Party Menu.

It works beautifully alongside:

• Roasted Pork with Spring Herb Sauce
• Spring Farro with Lemon & Herbs
• Shaved Asparagus & Fennel Salad

See the full Easter menu here.

zucchini salad on platter topped with parmesan

Shaved Zucchini Ribbon Salad with Parmesan & Basil

A fresh and simple zucchini ribbon salad with lemon, parmesan, and basil.
Print Recipe
Prep Time 15 minutes
Course Salad, Side Dish
Servings 6 people

Ingredients
  

  • 3 zucchini
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • ¼ cup shaved parmesan
  • 2 tablespoons pine nuts
  • Fresh basil leaves
  • Flaky salt

Instructions
 

  • Use a vegetable peeler to shave zucchini into long, thin ribbons.
  • Place in a large bowl and gently toss with olive oil and lemon juice.
  • Transfer to a serving platter.
  • Top with shaved parmesan, pine nuts, and fresh basil.
  • Finish with flaky salt just before serving.
  • Serve immediately.
Categories
Recipes Salad Side Dish

Spring Farro with Lemon, Herbs and Pistachios

Farro is one of those ingredients I reach for often when I’m hosting.

It’s hearty enough to anchor a table, but when paired with lemon, fresh herbs, and a few thoughtful additions, it feels light and seasonal — not heavy.

This version leans into spring: bright citrus, soft herbs, shaved parmesan, and pistachios for texture.

It’s the kind of side that quietly holds everything together.

farro salad with herbs and pistachios in bowl

Why This Works for Hosting

Every dinner party needs a dish that gives the table structure.

Something that can sit out.
Something that holds well.
Something guests can go back to for seconds.

This farro does all of that.

It can be made ahead, served warm or at room temperature, and pairs easily with both lighter and richer mains.

It’s steady. And that’s exactly what a good side should be.

Pair It With

This farro is part of my Spring Easter Dinner Party Menu.

Serve it alongside:

• Roasted Pork with Spring Herb Sauce
• Shaved Asparagus & Fennel Salad
• Shaved Zucchini Ribbon Salad

Spring Farro with Lemon, Herbs & Pistachios

A bright, herb-filled farro with lemon, parmesan, and pistachios — perfect for spring gatherings.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Salad, Side Dish
Servings 6 people

Ingredients
  

  • 1 cup farro
  • 3 cups water
  • 2 tablespoons olive oil
  • Zest of 1 lemon
  • ¼ cup chopped parsley
  • 2 tablespoons chopped dill
  • 2 tablespoons chopped chives
  • ¼ cup shaved parmesan
  • ⅓ cup toasted pistachios
  • Salt and freshly cracked black pepper
  • Optional:
  • peas
  • asparagus tips

Instructions
 

  • Instructions
  • Bring farro and water to a boil. Reduce to a simmer and cook until tender, about 20–25 minutes.
  • Drain well and transfer to a large bowl.
  • While still warm, toss with olive oil and lemon zest.
  • Add herbs, parmesan, and pistachios. Toss gently to combine.
  • Season with salt and pepper to taste.
  • Serve warm or at room temperature.
Categories
Appetizer Recipes Salad Side Dish

Shaved Asparagus and Fennel Salad with Parmesan and Almonds

This is the kind of salad I come back to every spring.

Light, crisp, and just a little bit unexpected — shaved asparagus and fennel create a texture that feels more composed than a traditional salad, but just as easy to put together.

It’s fresh without being fussy.

And when you’re hosting, that’s exactly what you want.

asparagus and fennel salad in plate on table

Why This Works for Hosting

When I’m building a menu, I always want one dish that brings brightness to the table.

This salad does that effortlessly.

The asparagus and fennel are shaved thin, so they feel delicate rather than heavy. The parmesan adds a salty richness, and the almonds bring just enough crunch to keep things interesting.

It balances richer dishes beautifully — especially something like roasted pork or chicken.

thinly slicing fennel

Make-Ahead Notes

You can:

• shave the asparagus and fennel a few hours in advance and store in ice water
• prepare the vinaigrette ahead of time

Wait to dress and assemble the salad until just before serving so everything stays crisp.

Hosting Tip

Shaving the vegetables instead of chopping them changes the entire feel of the dish.

It makes the salad lighter, more delicate, and more aligned with a spring table.

Small decisions like that are what make a menu feel intentional.

asparagus and fennel salad in plate on table

Pair It With

This salad is part of my Spring Easter Dinner Party Menu.

It pairs especially well with:

• Roasted Pork with Spring Herb Sauce
• Spring Farro with Lemon & Herbs
• Whipped Goat Cheese with Hot Honey

Shaved Asparagus & Fennel Salad

A light and elegant spring salad with shaved asparagus, fennel, parmesan, and toasted almonds.
Print Recipe
Prep Time 15 minutes
Course Appetizer, Salad
Servings 6 people

Ingredients
  

  • 1 bunch asparagus
  • 1 fennel bulb
  • 1/4 cup shaved parmesan
  • 1/4 cup toasted sliced almonds
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp orange juice

Instructions
 

  • Use a vegetable peeler to shave asparagus into thin ribbons.
  • Thinly slice fennel.
  • In a bowl, whisk olive oil, lemon juice, orange juice, salt, and pepper.
  • Toss vegetables in dressing.
  • Top with parmesan and almonds before serving.
Categories
Holiday Menu

A Spring Easter Dinner Party Menu

Easter has always felt like a quieter kind of gathering.

Not as structured as the holidays at the end of the year, not as casual as summer — something in between. Early spring, when everything is just starting to come back to life.

This is the kind of menu I’m drawn to for Easter: fresh, layered, and a little more relaxed. A table that feels abundant without being heavy. Dishes that can mostly be prepared ahead, so you’re not tied to the kitchen when people arrive.

This is how I’m hosting Easter this year.

two plates of food for easter dinner on white table cloth with flower centerpiece

The Menu

• Whipped Goat Cheese with Hot Honey & Pistachios
• Roasted Garlic Hummus
• Shaved Asparagus & Fennel Salad with Parmesan & Almonds
• Roasted Pork with Spring Herb Sauce
• Spring Farro with Lemon, Herbs & Pistachios
• Shaved Zucchini Ribbon Salad
• Lemon Cake Raspberry Trifle

Bright. Herb-forward. Seasonal without trying too hard.

sliced pork on platter plated over citrus

How I Built This Menu

When I think about an Easter table, I want balance.

Something creamy to start.
Something crisp and fresh.
A main that feels special but not complicated.
And sides that bring texture and color without competing.

This menu works because:

• The goat cheese can be made ahead
• The farro holds beautifully at room temperature
• The herb sauce can be prepared the day before
• The trifle is fully assembled ahead of time

Which means the only real focus on the day of is the pork and assembling the salads.

That’s intentional.

Hosting well is about giving yourself space to be present.

table set with white linens

Why This Menu Feels Like Spring

Spring menus are about restraint.

Instead of heavy sauces or rich sides, everything here leans fresh:

Herbs in the sauce and farro
Citrus in the vinaigrette
Crisp vegetables shaved thin
Light, layered dessert instead of something dense

It’s the kind of table that feels like a shift in season.

A Note on the Main

I originally planned this menu with pork tenderloin — something quick and classic.

But sometimes hosting looks like adapting in real time.

When my store was out, I used a pork butt instead and adjusted the cooking approach. It turned into something a little more relaxed and generous, which honestly felt more aligned with the table.

That’s part of hosting too.

pork butt in pot

Dessert, Simplified

There was a time I would have made every component of this dessert from scratch — including the cake.

Now, I choose differently.

For this trifle, I used a good store-bought lemon cake and focused my time on the raspberry layers and mascarpone cream.

It’s still thoughtful. Still layered. Still beautiful on the table.

Just without the extra pressure.

raspberry lemon cake trifle in trifle dish

Hosting Notes

If you’re hosting Easter, you don’t need to do everything.

Pick a few elements to make from scratch. Let other things be simple.

Set the table early. Open a bottle of wine before guests arrive. Keep the menu moving but not rushed.

The goal isn’t perfection.

It’s a table people want to linger at.

table set with white linens
Categories
Recipes Tuesday to Table

Tuesday to Table: Roasted Garlic, Shallot & White Wine Chicken

Most nights, dinner at our house looks a lot like this: one good main dish, a vegetable, and whatever bread I have going in the kitchen.

It’s simple, seasonal, and satisfying.

But over the years I’ve realized something — the meals I cook on a weeknight are often only a few small additions away from becoming a dinner party menu.

That’s the idea behind a new series I’m calling Tuesday to Table.

chicken quarters roasted in skillet

A look at what I’m cooking for my family during the week, and how I would expand it if friends were coming over.

Because hosting doesn’t have to start from scratch.

Sometimes the menu is already halfway there.

chicken quarter served on plate with focaccia and broccolini

This Week’s Tuesday Dinner

This roasted garlic, shallot, and white wine chicken is exactly the kind of meal I come back to again and again.

Chicken quarters roast slowly with garlic and shallots until everything becomes deeply golden and savory. The pan fills with white wine, which cooks down into a light sauce that’s perfect for soaking up with bread.

chicken quarters roasted in skillet

For a weeknight dinner, I served it with:

Simple. Cozy. Exactly what we needed on a Tuesday.

If Friends Were Coming Over

This is where my brain naturally goes.

The main dish stays the same — but the table expands a little.

For a dinner party, I would add a few more elements so the meal feels layered and shared.

chicken quarters in skillet

Start with a small appetizer

Nothing complicated — just something to gather around while people arrive.

Ideas that work beautifully with this menu:

  • whipped herbed ricotta with olive oil and lemon
  • marinated olives and warm almonds
  • shaved fennel and parmesan crostini
chicken quarters in skillet

Add a fresh salad

A salad brings brightness and balance to the meal.

Something simple works best:

Add one more hearty side

Since the focaccia is already on the table, I’d add something warm and comforting like:

Now the table feels full without feeling heavy.

The Tuesday to Table Idea

The more I host, the more I realize that dinner parties don’t have to start from zero.

Often the best menus begin with something you were already planning to cook.

Then you add a few thoughtful pieces around it.

A salad.
A simple appetizer.
Maybe another side.

And suddenly, a Tuesday dinner becomes a table worth gathering around.

Lemon Shallot Chicken Thighs with White Wine Pan Sauce

An effortless dinner party main: crisp chicken thighs with a bright lemon shallot pan sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dinner
Servings 8 people

Ingredients
  

Chicken Thighs

  • 8 bone-in, skin-on chicken thighs I assume one thigh per person, plus 2 additional
  • 1 tbsp butter divided, see notes
  • salt & pepper to taste
  • 1 lemon, zested

Pan Sauce

  • 4 shallots, sliced
  • 1/2 c white wine
  • 1/2 c chicken broth
  • 1/2 lemon, juiced
  • 1 tbsp butter
  • 1 tbsp chopped parsley plus more for garnish if desired
  • 1 tbsp chopped dill plus more for garnish if desired

Instructions
 

Chicken Thighs

  • Preheat oven to 400°F
  • Pat chicken dry.
  • Season chicken with salt, pepper, and lemon zest.
  • Melt butter in oven-safe skillet over medium heat.
  • Sear skin-side down over medium-high heat until deeply golden (appx 6-8 minutes). Flip and sear until lightly golden (appx 3-6 additional minutes).
  • Finish in oven for 15–20 minutes.

Pan Sauce

  • Remove chicken. In same pan, begin the sauce by sautéing the shallot until soft.
  • Add wine and reduce.
  • Add broth and bring to simmer.
  • Whisk in butter and fresh herbs until sauce thickens and butter is fully incorporated.
  • Spoon sauce over chicken before serving.
  • Garnish with fresh parsley and dill.
Keyword chicken, dinner party
Categories
Side Dish Tuesday to Table

Cherry Pepper and Olive Focaccia

There’s almost always bread on the table when I host.

Sometimes it’s a warm baguette from a good bakery. Sometimes it’s something simple I pick up on the way home. And sometimes, when the timing works, it’s focaccia from my own sourdough starter.

cherry pepper olive focaccia in pan over oven door

I’ve been baking sourdough for a few years now, and my starter — allegedly dating back to 1700s France — is named Papillon. It means butterfly in French, which has always been one of my favorite words.

Around here we call her Pappie.

And when she’s especially bubbly and active, my girls will peek into the jar and say, “Pappie is so happy!”

cherry pepper olive focaccia in pan over oven door

Sourdough has quietly become part of the rhythm of our kitchen. Most weeks I make a few different recipes — a loaf, pizza dough, or focaccia — depending on what we’re cooking.

This cherry pepper and olive focaccia was the bread I served alongside roasted garlic and white wine chicken for dinner recently. It’s salty, bright, and the kind of bread that disappears quickly once it hits the table.

About the Recipe

The focaccia itself isn’t my recipe.

I used the excellent sourdough focaccia recipe from Moments of Sugar, which has become one of my go-to formulas.

cherry pepper olive focaccia on cooling rack on kitchen counter

But this topping combination — cherry peppers and olives — is something I come back to often. The slight heat from the peppers and the briny olives work beautifully with olive oil-rich focaccia.

If you have a favorite focaccia recipe — sourdough or yeasted — use that.

This post is really about the topping idea, not the dough.

Hosting Note

Bread like this does something important on a dinner table.

It gives guests something to tear into. Something to dip into sauces. Something to pass around.

And sometimes those simple details — warm bread, good olive oil, a sprinkle of salt — are what people remember most.

cherry pepper olive focaccia in pan

Serving Ideas

This focaccia pairs especially well with:

  • roasted chicken dishes
  • simple salads with vinaigrette
  • whipped ricotta or herbed yogurt
  • roasted vegetables

For the dinner where I served it, the table looked like this:

  • roasted garlic and white wine chicken
  • roasted broccolini
  • cherry pepper and olive focaccia

Simple, cozy, and exactly what we needed that night.

Cherry Pepper & Olive Focaccia

Use your favorite focaccia recipe and top with cherry peppers, olives and flaky salt for a delicious side dish.
Print Recipe
Prep Time 1 day
Cook Time 35 minutes
Course Side Dish

Ingredients
  

  • 1 prepared focaccia dough, see notes!
  • 1/2 c cherry peppers (about 9 peppers)
  • 1/2 c olives (about 20 olives) I used kalamata and castlevetrano olives
  • 1 tbsp flaky sea salt, such as maldon

Instructions
 

  • Using your favorite focaccia recipe, before placing in the oven and after dimpling the dough, top with cherry peppers and flaky salt.
  • Bake according to recipe.

Notes

Lately, I’ve been using Moments of Sugar’s sourdough recipe found here. 
Categories
Menu

Green, But Make It Chic: A Spring Dinner Party Menu

Green in early spring can easily feel predictable. But when we look at the different layers thoughtfully, from the herbs, citrus, to pistachios, it becomes something else entirely. Fresh without being loud. Seasonal without being thematic. Intentional but not fussy.

Here’s how I’m hosting in March, when I’m ready for spring to start peaking through.

chicken on platter served on table

This menu that leans into green, but in an elevated way that’s not putting shamrocks into your face.

table setting with green and white plates, floral centerpiece on green and white patterned tablecloth
various plates of food from spring dinner party menu

The Menu

• Whipped Herbed Yogurt with Chili Crisp
• Butter Lettuce Salad with Avocado & Snap Peas
• Lemon Shallot Chicken Thighs
• Crispy Smashed Potatoes & Roasted Broccolini
• Pistachio Ice Cream with Chocolate Pistachio Bark
• Crisp White Wine

Screenshot

In every element, we’re thinking about overlapping flavors and ingredients to bring it all together in a menu that feels cohesive.

Shop my table

Categories
Main Recipes

Lemon Shallot Chicken Thighs with White Wine Pan Sauce

Bone-in, skin-on chicken thighs are one of the ingredients I return to again and again when I’m hosting.

They’re forgiving, flavorful and can feel elevated without much effort. And when paired with lemon, shallots, and a simple white wine pan sauce, they become the kind of main course that anchors an entire dinner party menu.

chicken on platter served on table

When I build a dinner party menu, I’m thinking about rhythm as much as flavor.

This dish works because it always feels like you did more than you did:
• It cooks mostly unattended
• The pan sauce feels impressive but comes together quickly
• It pairs effortlessly with seasonal vegetables and potatoes

Bone-in chicken gives you deeper flavor. The skin crisps beautifully. And the lemon keeps everything bright and balanced.

Pair It With

For the full dinner party menu, serve alongside:

• Herby yogurt dip to start
• Crispy smashed potatoes and roasted broccolini
• A butter lettuce and snap pea salad
• Pistachio ice cream (storebought!) with a quick pistachio & salt chocolate bark

chicken thighs in skillet

You can see the full Green Chic dinner party blueprint here.

Lemon Shallot Chicken Thighs with White Wine Pan Sauce

An effortless dinner party main: crisp chicken thighs with a bright lemon shallot pan sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dinner
Servings 8 people

Ingredients
  

Chicken Thighs

  • 8 bone-in, skin-on chicken thighs I assume one thigh per person, plus 2 additional
  • 1 tbsp butter divided, see notes
  • salt & pepper to taste
  • 1 lemon, zested

Pan Sauce

  • 4 shallots, sliced
  • 1/2 c white wine
  • 1/2 c chicken broth
  • 1/2 lemon, juiced
  • 1 tbsp butter
  • 1 tbsp chopped parsley plus more for garnish if desired
  • 1 tbsp chopped dill plus more for garnish if desired

Instructions
 

Chicken Thighs

  • Preheat oven to 400°F
  • Pat chicken dry.
  • Season chicken with salt, pepper, and lemon zest.
  • Melt butter in oven-safe skillet over medium heat.
  • Sear skin-side down over medium-high heat until deeply golden (appx 6-8 minutes). Flip and sear until lightly golden (appx 3-6 additional minutes).
  • Finish in oven for 15–20 minutes.

Pan Sauce

  • Remove chicken. In same pan, begin the sauce by sautéing the shallot until soft.
  • Add wine and reduce.
  • Add broth and bring to simmer.
  • Whisk in butter and fresh herbs until sauce thickens and butter is fully incorporated.
  • Spoon sauce over chicken before serving.
  • Garnish with fresh parsley and dill.
Keyword chicken, dinner party