Spinach, almonds, goat cheese, apples, sweet potatoes, crispy rice (optional, but see my tutorial below on how to make a sweetgreen crispy rice dupe) and a balsamic vinaigrette. For protein, you can meal prep the crispy tofu that I show you how to make here OR you can make a bunch of hard boiled eggs. If you decide to do eggs, I would boil 1 egg per salad (so a total of 6 eggs.)For some reason, I was so averse to animal proteins until I hit mid second trimester in my pregnancy so I got really into tofu! Huge fan of this version here.

The post September Harvest Salad: Spinach, Apples, Sweet Potatoes, Crispy Rice, Tofu and Balsamic Vinaigrette appeared first on Dining with Skyler.

That being said, I used to hate throwing dinner parties. Not because I didn’t like the cooking, but because I was SO OVERWHELMED by timing things out appropriately. When I started hosting people, I spent many dinner parties hovered over the stove and not even enjoying myself. And that’s why I wanted to launch this series. There’s plenty of recipes online, but there are few guides that outline how to put together an entire menu and prepare elements ahead of time so you can have a seamless, stress-free party. Of course, this doesn’t mean your dinner party will be completely free of cooking or being in the kitchen, but it does mean you’ll have a plan outlined and as much preparation done so that you actually know what to expect and how to time things out so you can enjoy yourself.

I hope you’re as excited about this as I am! Each month I will post 3 recipes using seasonal ingredients and compile them in a PDF booklet. You will also get a printable menu for your party if you so wish to have a menu copy for everyone! In addition to that, I will outline what you can make ahead and the best timeline to prepare certain elements ahead of time. I am a very visual learner. I overthink written instructions all the time because I need to see how things are done. So, that’s why with every monthly booklet, you’ll also get a free YouTube episode where I show you how to make all recipes and show you how to time them out! Gosh, I am so pumped about this lol. AND if you don’t feel like making the entire menu and would rather dabble and try one recipe at a time, do not fret! You can still use individual recipes from the booklet and click the appropriate time stamp in the video for the recipe tutorial.

Some logistical notes: when I host dinner parties, it’s usually for anywhere from 4-8 people, so I’ve designed each recipe in this series to serve 6-8 people. You can adjust accordingly if you are serving more people. I always like to have 1-2 extra portions just incase people want leftovers. Each dinner party booklet has an appetizer/side recipe (depends on the menu if its an appetizer or side,) an entrée and a dessert. Another thing I didn’t include in this series is the snack stations that I always have at my dinner parties to kick things off. I usually go with cheese plates and put some notes in my PDF guide so you can make the best one for your party!

YAY!! Ok, now that all being said, I hope you know how much this series and new menu guide project means to me. This does take lots of time and effort on my part and I’m giving all of this for free, so that being said, I’d really really appreciate it if you could subscribe to my YouTube Channel and also share this fun new series with your friends if you find it useful. I hope you find a need for it as much as I have and that it helps you feel less intimidated when hosting parties.

Now here is the booklet that I worked my little tushy off on! It’s most helpful when paired with the video tutorial. I am SO CONFIDENT in you with all these resources that you’ll slaaaaaayyy the day with your dinner party! HAPPY COOKING

The post The September Dinner Party Menu appeared first on Dining with Skyler.

Another reason this is a hit is because this recipe gives restaurant quality flare. I’ve been to several restaurants where they have a burrata appetizer with an assortment of veggies or fruits. This one is different and something guests probably aren’t expecting at a home cookout! The fennel and onion because sweet, charred and tender on the grill and it’s truly the most delicious combination with the creamy, tangy burrata. Pair it with sweet cherry tomatoes, balsamic glaze and salty capers and you have a flavorful masterpiece.

The post Easy Grilled Vegetable Burrata Salad appeared first on Dining with Skyler.

In recent years, chefs and home cooks alike have been putting their own spin on the classic ratatouille recipe. My twist is this Ratatouille-Inspired Orzo Salad. This recipe combines roasted vegetables with orzo pasta, basil and red pepper hummus instead of a red pepper sauce, creating a light and fresh dish that is perfect for a summer meal or meal prep.

To make this salad, start by roasting a mix of diced eggplant, summer squash, zucchini, red and yellow bell peppers, and cherry tomatoes with olive oil, salt, and pepper. While the vegetables are roasting, cook the orzo according to the package instructions. Once both the vegetables and orzo are cooked, combine them in a large bowl with minced shallots, sliced basil, and a red pepper hummus dressing made with tahini, lemon juice, garlic, and paprika.

This Ratatouille-Inspired Orzo Salad is great for meal prep because it can be made ahead of time and stored in the refrigerator for up to five days. You can also customize the recipe to your liking by swapping out the vegetables for any seasonal favorites, such as butternut squash, Brussels sprouts, or sweet potatoes. If you need to make the dish gluten-free, simply substitute the orzo with a gluten-free pasta or rice. I also love how this is a vegan recipe!! Of course, you can add the dairy (goat cheese or feta would be delicious here.)

The post Ratatouille Orzo Salad appeared first on Dining with Skyler.

Just like croutons and French fries, these potatoes can get soggy if they sit in a liquid for a long time. So my recommendation is to keep the potatoes and salad separate until it’s time to eat.

Also, can we have a moment to just celebrate that this is gluten-free friendly?!?!

The post Caesar Salad with Parmesan Potato Croutons appeared first on Dining with Skyler.

Not a fan of turkey? You can cube chicken and toss it in the balsamic to make a glaze. Also, a vegan option here would b seitan!

The post Balsamic Turkey Meatballs with Kale & Radicchio Salad appeared first on Dining with Skyler.

This is a great meal to make ahead. Make the quinoa ahead of time, steam the veggies ahead of time and make the dressing ahead of time. All you have to do at lunch is assemble and enjoy. Huge fan of that! I also love the veggies with the dressing (sans quinoa) for a fun family style salad at a dinner party. However you want to serve this, I hope you love it.

The post Tarragon Caesar Veggie Bowl appeared first on Dining with Skyler.

I love this recipe because you can take what you want from it (ie: serve the chicken salad by itself or just use the dressing on roasted potatoes) OR you can make this bombbbbb salad, which I think you will love.

The post Buttermilk Buffalo Chicken Wedge Salad appeared first on Dining with Skyler.

Now, this salad isn’t necessary a “fall” salad, but instead, it represents the “late September-early October” season before it starts to really cool down. I mean, you could also eat this year-round as well.

For my dressing, I am using my herby honey lemon vinaigrette. You can make this up to a week ahead (I always like to keep some in the fridge for snacking)  to make your life as easy as possible.  OR, you can use another salad dressing of your choice. Simple oil and white wine vinegar or lemon juice is totally fine.

The post Tuscan Kale Salad with Lemony White Beans and Halloumi “Croutons” appeared first on Dining with Skyler.

Sooo what is this salad? It’s grilled romaine and broccoli paired with grilled sourdough toast and a delicious lime and tahini caesar dressing. I do want to note this is a vegetarian recipe, however it can be made vegan if you substitute the Worcestershire with a vegan alternative. Also make sure to use a dijon mustard that is vegan certified.

If you don’t have a grill: NO WORRIES! Rub the broccoli down with some oil, salt and pepper and roast it at 450 degrees until caramelized and charred. You can also serve the romaine fresh OR broiled for a few minutes to get that same char effect that you’d get from a grill.

You know I love to put these recipes together visually to help you understand, so here’s a little video of the grilling process! The dressing itself is pretty self explanatory

The post Grilled Romaine and Broccoli Tahini Caesar Salad appeared first on Dining with Skyler.