We had friends over tonight, so we put together a dinner party. The appetizer was a bruschetta with Hilah Cooking tapenade, grilled halloumi, and basil.Our next course was a chilled cucumber soup, using an Ina Garten ("The Barefoot Contessa") recipe.
Here's the tablescape for the soup course.
Our starch was a Hilah Cooking recipe of rice pilaf.
Our vegetable dish was roasted asparagus dressed with raspberry vinegar.
The entrée was roast salmon, using a Marc Bittman recipe.
Our friends brought wines to drink and an excellent fruit tart from Wegmans for dessert.
What an excellent evening!