Posted on by Hailey Matesic Posted in Menu
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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.

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Posted on by Hailey Matesic Posted in Main, Recipes
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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


Posted on by Hailey Matesic Posted in Recipes, Side Dish
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Crispy Smashed Potatoes with Tarragon & Roasted Broccolini with Garlic and Lemon

Every great dinner party main needs sides that feel intentional — but not complicated.

For my Green, But Make It Chic menu, I paired lemon shallot chicken with two simple, texture-driven vegetables: crispy smashed potatoes with tarragon and roasted broccolini with garlic and lemon.

They’re straightforward. They can be prepped ahead. And together, they create contrast — crisp against tender, bright against rich.

When I’m hosting, I want sides that work hard without asking much from me.

Screenshot

Hosting Tip

Roast the potatoes first. Add the broccolini during the last 12–15 minutes so everything finishes around the same time.

If needed, the potatoes hold heat well — but always add lemon zest and herbs at the very end to keep them vibrant.

Pair It With

These sides were designed to support:

• Whipped Herbed Yogurt with Chili Crisp
• Butter Lettuce Salad with Avocado & Snap Peas
• Lemon Shallot Chicken Thighs
• Pistachio Ice Cream with Chocolate Pistachio Bark

See the full Green Chic menu here.


Crispy Smashed Potatoes with Tarragon & Lemon Zest

Golden, crispy edges. Creamy centers. Brightened at the end with fresh parsley and lemon zest.
Print Recipe
Cook Time 1 hour
Course Side Dish

Ingredients
  

  • 1.5 lbs baby yellow or potatoes
  • Olive oil
  • Salt
  • 2 tsp dried tarragon
  • Parsley & lemon zest for garnish

Instructions
 

  • Boil potatoes until fork tender.
  • Preheat oven to 425°F.
  • Drain and place on sheet pan and gently smash.
  • Drizzle with olive oil, salt, and tarragon.
  • Roast until crispy (25–30 minutes).
  • Finish with parsley and lemon zest.

Roasted Broccolini with Garlic and Lemon

Simple. Bright. Slightly nutty. This is the kind of vegetable that balances the plate without stealing attention.
Print Recipe
Cook Time 20 minutes
Course Side Dish
Servings 8

Ingredients
  

  • 2 bunches broccolini trimmed
  • Olive oil
  • 6-8 garlic cloves peeled
  • Kosher salt
  • Freshly cracked black pepper
  • ¼ cup sliced almonds toasted

Instructions
 

  • Preheat oven to 425°F (can roast alongside potatoes).
  • Toss broccolini with olive oil, salt, and pepper.
  • Spread in a single layer on a sheet pan and layer in whole peeled garlic cloves.
  • Roast until tender with slight char, about 12–15 minutes.
  • Finish with lemon zest.
Posted on by Hailey Matesic Posted in Recipes, Side Dish
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Whipped Herbed Yogurt with Chili Crisp

There is something quietly luxurious about a bowl of whipped yogurt on a dinner party table.

It’s simple. It’s unfussy. And yet, when layered with fresh herbs, a drizzle of olive oil, and chili crisp, it feels intentional.

This is the kind of starter I love most — something guests can gather around while you finish the last details in the kitchen.

dip with crackers

It sets the tone without overwhelming the table.

Why This Works for Hosting

When I’m building a menu, I always look for one dish that:

• Can be made entirely ahead
• Requires no reheating
• Feels fresh and layered
• Pairs easily with wine

This whipped herbed yogurt checks every box.

appetizers on counter

It balances richer dishes, adds brightness to the table, and gives guests something to snack on the moment they arrive.

That matters more than people think.

herbed green dip on counter with crackers

Hosting Tip

Spread the yogurt into a shallow bowl rather than leaving it mounded high. The wider surface allows the olive oil and chili crisp to pool slightly — which makes it both beautiful and better balanced in every bite.

Sometimes the smallest details make a dish feel composed.

Pair It With

This starter anchors my Green, But Make It Chic dinner party menu.

Serve it alongside:

• Lemon Shallot Chicken Thighs
• Crispy Smashed Potatoes and Roasted Broccolini
• Butter Lettuce & Snap Pea Salad

See the full menu here.

Whipped Herbed Yogurt with Herbs & Chili Crisp

Print Recipe
Prep Time 10 minutes
Course Appetizer

Equipment

  • Food processor or blender

Ingredients
  

  • 2 cups full-fat Greek yogurt
  • 1/2 cup fresh parsley
  • 1/4 cup fresh basil
  • Zest of 1 lemon
  • 1 small garlic clove
  • 2 tbsp olive oil
  • Salt to taste
  • Chili crisp for topping

Instructions
 

  • Blend yogurt, herbs, lemon zest, garlic, olive oil, and salt until smooth and green.
  • Spread onto a shallow serving bowl.
  • Top with chili crisp, pistachios, and a drizzle of olive oil.
  • Serve with grilled flatbread and fresh vegetables.

Notes

You can prepare the yogurt base up to 24 hours in advance.
Store covered in the refrigerator.
Before serving:
• Let it sit at room temperature for 20–30 minutes
• Give it a quick stir
• Add toppings just before bringing it to the table
This ensures the texture stays light and the herbs stay vibrant.
Posted on by Hailey Matesic Posted in Recipes, Salad, Side Dish
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Butter Lettuce Salad with Avocado & Snap Peas

A good dinner party salad shouldn’t compete with the main course.

It should lighten the plate.

This butter lettuce salad is exactly that — tender greens, thinly sliced snap peas, creamy avocado, and a bright white balsamic vinaigrette.

It’s simple on purpose.

green salad in bowl

When the main course is rich and the sides are crisp, the salad’s role is balance.

Why This Works for Hosting

When I build a menu, I always ask:

What brings freshness to the table?

Butter lettuce is delicate and soft — it doesn’t fight for attention. Snap peas add crunch. Avocado brings creaminess. The vinaigrette adds acid.

That contrast is what keeps a meal feeling composed instead of heavy.

And the best part? It takes minutes to assemble.

Hosting Tip

Dress the greens lightly.

You can always add more vinaigrette — but overdressed greens wilt quickly and lose their elegance.

A salad should look fresh, not glossy.

Pair It With

This salad was designed for my Green, But Make It Chic dinner party menu.

It pairs beautifully with:

• Lemon Shallot Chicken Thighs
• Crispy Smashed Potatoes & Roasted Broccolini
• Herbed yogurt dip

See the full menu here.

Butter Lettuce Salad with Avocado & Snap Peas

A light and elegant butter lettuce salad with snap peas and avocado, finished with a bright white balsamic vinaigrette.
Print Recipe
Cook Time 10 minutes

Ingredients
  

Dressing

  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp white balsamic vinegar
  • Flaky salt

Salad Components

  • 2 heads butter lettuce torn
  • 1 avocado sliced
  • 1 cup snap peas thinly sliced
  • 2 tbsp fresh dill
  • 1/2 cup toasted sourdough breadcrumbs

Instructions
 

  • Whisk olive oil, lemon juice, vinegar, and salt to make vinaigrette.
  • Gently toss lettuce, snap peas, and dill.
  • Top with avocado slices and breadcrumbs.
  • Drizzle with vinaigrette just before serving.
Posted on by Hailey Matesic Posted in Dessert, Recipes
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Pistachio Chocolate Bark with Flaky Salt

There was a time when I believed hosting meant making everything from scratch.

The bread.
The sauce.
The dessert.
Even the ice cream.

pistachio ice cream in bowls with chocolate bark topper

And while I still love cooking deeply, I’ve learned something more important over the years:

The best hosts aren’t the ones who do the most.
They’re the ones who know where to simplify.

pistachio ice cream in bowls with chocolate bark topper

This pistachio chocolate bark is exactly that kind of dessert.

It’s quick. It’s elegant. It pairs beautifully with high-quality store-bought pistachio ice cream. And it gives you the layered, thoughtful finish of a composed dessert — without spending hours in the kitchen.

As Ina would say: store-bought is fine.

Especially when you use it well.

pistachio ice cream in bowls with chocolate bark topper

Why This Works for Hosting

Every dinner party menu benefits from one element that feels effortless.

This bark:

• Takes minutes to make
• Can be prepared days ahead
• Adds texture and visual interest
• Elevates simple ice cream into something intentional

It’s the kind of dessert that feels thoughtful without feeling heavy.

And when you’re hosting, that balance matters.

pistachio chocolate bark cracked on pan

A Note on Choosing What to Make

I used to feel like making everything from scratch was the only way to host well.

Now, I’m more intentional.

I choose the dishes that matter most to make from scratch — and simplify where I can.

It makes hosting more enjoyable. It keeps the pressure off. It leaves more room to actually be present at the table.

That shift has changed everything.

(And yes — eventually I’ll write more about that.)

Pair It With

This dessert finishes my Green, But Make It Chic dinner party menu.

Serve it after:

• Lemon Shallot Chicken Thighs
• Crispy Smashed Potatoes & Roasted Broccolini
• Butter Lettuce Salad
• Whipped Herbed Yogurt

See the full menu here.

Pistachio Chocolate Bark with Flaky Salt

Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Course Dessert

Ingredients
  

  • 2 –3 high-quality dark chocolate bars about 8–10 ounces total
  • ¼ cup shelled pistachios roughly chopped
  • Flaky sea salt Maldon works beautifully
  • Optional: drizzle of olive oil
  • Serve with: Good pistachio ice cream store-bought and proud of it

Instructions
 

  • Line a baking sheet with parchment paper.
  • Melt chocolate gently over a double boiler or in short microwave bursts, stirring until smooth.
  • Pour melted chocolate onto parchment and spread into a thin, even layer.
  • Sprinkle generously with chopped pistachios and flaky salt.
  • Let set at room temperature or refrigerate until firm.
  • Break into irregular pieces before serving.
  • Optional: Drizzle lightly with olive oil before adding salt for a subtle richness.
  • Serve alongside scoops of pistachio ice cream.

Notes

The bark can be made up to 5 days in advance.
Store in an airtight container at room temperature (if cool) or in the refrigerator.
This is one of those components that makes hosting feel easier — because it’s already done.
Posted on by Hailey Matesic Posted in Dessert, Recipes
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Cornmeal & Honey Cake with Blueberry Compote & Candied Cornflakes

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I love having a few go-to desserts, you know the ones that your friends always ask you to make, the ones that you know like the back of your hand and can whip up to have people over or bring to a bbq. This cornmeal and honey cake with blueberry compote has that kind of potential.

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Posted on by Hailey Matesic Posted in Uncategorized
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Homemade Churro Ice Cream

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Get ready to WOW your guests! This churro ice cream was such a HIT this past weekend. It starts with a traditional custard infused with cinnamon and ends with store bought churros served warm right on top. It is chef’s kiss!

Churro Ice Cream

Topped with freshly baked churros for a delicious ice cream dessert.
Print Recipe
Prep Time 8 hours
Cook Time 30 minutes
Course Dessert
Servings 2 pints

Equipment

  • Ice cream maker or ice cream maker attachment

Ingredients
  

  • 2 c heavy cream, divided
  • 1 c whole milk
  • 3/4 c granulated sugar
  • pinch of salt
  • 6 large egg yolks
  • 1 tsp pure vanilla extract
  • 1 tbsp ground cinnamon
  • caramel sauce
  • 1 box of frozen churros see notes

Instructions
 

  • Ensure your ice cream maker or ice cream maker attachment is prepared ahead of time before beginning this recipe.
  • In a sauce pan, combine 1 cup of heavy cream, whole milk, sugar and salt over medium heat.
  • Stir until sugar is dissolved and mixture is heated through.
  • Add cinnamon and vanilla, set aside.
  • In a medium bowl, whisk the egg yolks.
  • Add the milk, sugar and cinnamon mixture to the whisked eggs, continuing to whisk as you add the warm milk mixture. Pour all of this back into the sauce pan.
  • Stir constantly over medium heat, scraping the bottom as you go, careful not to scramble the eggs. Cook until the mixture thickens up and can coat the back of a spoon. Remove from the heat.
  • In a clean bowl, add remaining 1 cup of heavy cream. Through a fine mesh strainer, pour the milk and egg mixture into the bowl and stir into the cream.
  • Cover with plastic and chill thoroughly, at least 2 hours.
  • Prepare your ice cream maker or ice cream maker attachment. Churn according to your manufacturer's instructions.
  • Once ready, put in a freezer safe container (I use disposable pints from Amazon), layering with the caramel sauce; freeze at least 6 hours.

Notes

Please allow ample time to prepare your ice cream maker or ice cream maker attachment according to the manufacturer’s instructions. 
If you can make this a day or two ahead, it will give you plenty of time to thoroughly freeze your ice cream. I made and served mine in the same day, so it was a bit soft, but still delicious! 
You can definitely make fresh churros, however, I bought mine from the freezer aisle! They come in a box of 8. Noting that this recipe gave me 2 pints of ice cream. I used one scoop of ice cream in each bowl, which used one full pint + 1 scoop. 
Posted on by Hailey Matesic Posted in Uncategorized
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Our Cinco de Mayo Menu & Tablescape Details

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This past weekend, we hosted a small cinco de mayo-inspired dinner party. The meal came together so beautifully and I really loved the details in the tablescape! It was simple, but felt elevated and not cheesy.

One of my favorite details were the tomatillos on each setting! I found these Hearth & Hand plates (dinner size, salad size) from Target and paired with some napkins from the H&H collection last year. I loved the way the blue combined with the terracotta hue dishes. Here is a similar option from this season’s collection and another, as well as sets from Williams Sonoma and Anthropologie I love.

And for the menu!

Appetizer: Blue chips with pineapple salsa, restaurant-style salsa, and a dressed up store bought guacamole

Mains:

Marinated seared flank steak and lime cilantro shrimp tacos with various toppings

Black bean salad and a salad with sliced tomatoes, avocado, pickled onions, salt and olive oil

Pan con Tomate

Arroz con verde

Dessert: homemade churro ice cream topped with freshly baked churros

Posted on by Hailey Matesic Posted in Side Dish
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Simple Black Bean Salad for an Easy Side Dish

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Whenever we’re hosting friends or family, I am always super focused on the side dishes. I think it’s what makes the meal really interesting, both visually and flavor-wise, and to be honest, surround me with 5 different salads and I’m a happy camper.

So I’m sharing this with you, but it’s definitely a non-recipe recipe. Measure with your heart, flavor it to your liking! It’s a really lovely salad and makes the table so colorful!

I grilled the corn inside over medium heat and then just sliced the charred kernels off. Added two cans of black beans, a bunch of quartered grape tomatoes, red onion, pickled red onion, cojita, cilantro, lime juice, elote seasoning and scallions, with a dash of red wine vinegar and olive oil and lots of salt. Avocado would be another great addition!

Non-Recipe Recipe for Black Bean Salad

We're measuring with our hearts and flavoring with taste buds on this one!
Print Recipe

Equipment

  • grill or grill pan

Ingredients
  

  • 2 ears of corn, charred
  • 2 cans black beans, drained and rinsed
  • 1-2 cups grape or cherry tomatoes, halved or quartered
  • 2 scallions, thinly sliced
  • 1/4 c cojita, crumbled
  • 1/8 c sliced pickled onions
  • 1/8 c diced red onion
  • 1/8 c cilantro (leave it out if you don't like it!)
  • 2 limes, juiced
  • 1-2 tsp apple cider vinegar
  • 1-2 tbsp extra virgin olive oil
  • 1 tbsp elote seasoning
  • salt, pepper to taste

Instructions
 

  • Combine all ingredients and taste for seasoning and lime juice; adjust accordingly.
  • Garnish with more charred corn, cojita, pickled onions and cilantro (if using).