meatless dinner party 2019Tag:

Posted on by Hailey Matesic Posted in Dessert, Recipes
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Mixed Berry Cobbler Dessert Recipe

Get ready for this one, friends! You will not believe how easy this dessert is and how simple it is to pull together. If you are in a pinch, need a quick idea, or just want to shake it up a little, try these mixed berry cobblers for dessert! Don’t let a crumbly topping scare you away from this one – it’s easy, promise! And the filling is literally just berries and sugar. C’est tout!

I served these hot, out of the oven and topped with fresh whipped cream. The whipped cream melted into the cobblers and it was simply lovely.

The cobbler topping baked into the sweet berries and gave a little saltiness and a little crunch that mixed so well with the baked berries.

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Posted on by Hailey Matesic Posted in Recipes, Side Dish
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Balsamic Roasted Vegetables Recipe

What would a meatless dinner party be without some roasted veggies?! There’s something about roasted veggies that can get very boring very quickly, but I am totally loving these balsamic roasted veggies – they are so easy!

These literally require 2 ingredients. Okay four, because you’ll want to salt and pepper to taste. Can you even believe that these veggies only require a few ingredients and they are so, so good!

I opted to garnish this dish with parmesan and balsamic glaze, but you can totally forgo a garnish and just get straight to it. Honestly, if you use a good mixture of vegetables it will be so colorful you won’t even really need a garnish. But, this year I put finishing dishes off with fresh herbs and citrus on my bucket list – I’ve been so good about it! I chop up a little parsley and squeeze lemon or lime on almost all our dinners. It really does up the ante – but, I digress.

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Posted on by Hailey Matesic Posted in Main, Recipes
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25 Minute Mushroom Risotto Recipe

I can’t pinpoint the exact date or even year I had risotto for the first time, but I remember the restaurant – Janice’s Bistro. I think it had scallops. It was a revelation.

It was creamy, soft, hot, cheesy and a flavor I can remember so distinctly every time I think of that first time I had risotto. Continuing on this week’s theme of a meatless party, I felt like a risotto really needed to be the star of the show. Plus – you all know how much I love a you-do-you-boo recipe – and this is 100% that.

If you’ve had risotto before, this is so easy, it’s just very hands on. In fact, everything else needs to be done while this risotto is cooking and all of your ingredients need to be ready to go and just an arm’s length away. But with the right prep, and some solid gut instinct, risotto can be on your table in 25 minutes. It’s so fast, in fact, that you could make it for a weeknight dinner for family! Who doesn’t want to come home after a long day at work to a special treat?!

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Posted on by Hailey Matesic Posted in Appetizer, Recipes, Side Dish
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How to Roast Shishito Peppers with 3 Ingredients

I’ll be honest with you – I’ve never noticed shishito peppers in the grocery store before. Then, hubby and I went out with friends to a ramen place and we had blistered shishito peppers for an appetizer – I’ve been hooked ever since! And I’ve been actually noticing the peppers at the farmer’s market and Trader Joe’s.

 

Did you know: 1 in 10 shishito peppers are very spicy? The rest are just warm. And when they’re blistered, they make the most excellent vehicle for salt. Yep, these little guys are just an excuse for me to eat some salt. Because if you follow me on the ‘gram, you know I’m 100% obsessed with salt. In fact, I’ve got about 10 or 11 types of salt in my cabinet. #psycho

These cook up super fast – they puff, blister, and deflate. You can eat it in one bite and really do you here! You can season it up with anything! I used a Mexican spiced salt that I bought when I was in Mexico last year, and unfortunately it doesn’t have the ingredients in it. I’ve grabbed a few options for different salts I would try on these below.

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Posted on by Hailey Matesic Posted in Appetizer, Recipes
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Mushroom Bruschetta Toasts Recipe

When we were traveling to Paris for New Years, we had a layover at Heathrow airport in London. It was one of those layovers that’s so long and you aren’t really sure what you’re going to do with yourself for so many hours, but not long enough that you could actually leave the airport and have a visit in London. Next time, eh?

While we were in London, I had the most incredible mushroom toast. It was the kind of breakfast-lunch-brunch dish that has had me jonesing for round two ever since! The meatyness of the mushrooms with the creaminess of the butter and the crunch of the bread…don’t mind me while I day dream about it for the next few minutes.

This month, we’ve been trying to eat a little bit lighter, so if you’ve joined us for a dinner party this month you’ll likely 1. have had this and 2. have had some meatless dishes. All week this week I’m sharing some of my fav meatless dishes for entertaining, so stay tuned! I love this as a nice little starter, especially when the bread is toasted in butter. I mean. It’s just sheer perfection for absolutely any topping.

I throw a pat of butter in a pan over medium heat and let these little guys soak up all that creamy, buttery goodness until they’re golden brown. I love when you can actually take a bite of bruschetta, and when you toast up the bread this way, the butter soaks into the center and makes it softer to take a bite.

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