Menu
Appetizer
Basil Pesto and Cream Cheese Dip with Crudites (carrot and celery sticks) and Crackers
Dinner
Roasted Chicken Breasts with Romesco: Almond and Red Bell Pepper Sauce
Epicurious: Lemon Barley Pilaf
Arugula and Green Bean Salad
Dessert
Day Before
- Make pesto and mix with goat cheese, place in serving bowl, cover and refrigerate
- Prep crudités (carrot and celery sticks, bell pepper and/or cucumber etc)
- Make Romesco sauce
- Steam green beans
- Make salad dressing
- Poach pears
- Make Lemon Barley Pilaf
- Prep chicken breasts, place in baking dish, cover and refrigerate
- Make chocolate sauce for poached pears
Day Of
- Bring Romesco to room temperature
- Bring Lemon Barley Pilaf to room temperature
- Bring poached pears and chocolate sauce to room temperature
- Warm up chocolate sauce and if it is too thick, add a couple of tablespoons milk until it is creamy but not runny
- Place pesto/goat cheese dip on platter surrounded by crackers and crudites
- Prep salad — but do not toss with salad dressing until the last minute
- Half hour before serving, broil chicken breasts.
- While they are broiling, warm up Lemon Barley Pilaf in the oven and place on serving platter
- Toss salad with salad dressing
- Remove chicken breasts from oven and cover each piece with Romesco
- After entre is finished, serve poached pears in a “puddle” of chocolate sauce
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Produce
Avocados
Sweet potato
Potato
Kale
Arugula
Green onions
Blueberries
Refrigerated
Bacon
Goat Cheese
Chicken
Vanilla Greek yogurt
Pantry
Tortilla chips
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