Art_Of_Entertaining_2016

www.CindysTable.com 

1

A Note From Cindy 

Thank you for downloading this eBook. I wanted to share my love for cooking and 

entertaining with you. For most of my adult years I have been known to have enough 

food to feed the neighborhood for a weekend dinner. Or having the cheerleading team 

over after practice for light snack. I remember packing up healthy lunch and snacks for 

both of my kids while they played sports and enjoyed every minute. 

Hosting holiday’s and gatherings at our house is our joy during the weekends. My 

husband Glenn and I love to plan our dinner parties and pair the dessert and wine. 

This eBook offers guidance, tips and recipes for most occasions. I have put together 

delicious grain free healthy recipes, tips and planning suggestions to make sure your 

dinner party is successful. 

I have never been to culinary school but have been successful on planning and executing 

a simple dinner for four to an elaborate dinner for forty. It’s all in the Planning! 

With Love Cindy Barbieri 

Please enjoy my recipes, decorating tips, setting up your space and welcoming your guests to feel comfortable and most importantly.. 

Enjoy 

Entertaining is an art! With my help you can be at ease knowing that you are feeding your family and friends great, healthy meals. 

Use this as your guide for your next event and help build your menu. My preparation techniques and recipes are both gourmet 

and easy-which leaves more time for you to shine. New and exciting recipes are also available on my web site by category. Feel 

free to use them for your next occasion! 

Parties should be fun including for the host! I am going to give you my advice from all of the dinner parties, special occasions, 

holidays or just for the sake of having company! I am going to also include on entertaining for out of town (or out of the county) 

guests that will be staying overnight. We want them to feel welcome and everyone to be comfortable. 

I hope to guide you on hosting all memorable events. Check out the tips throughout each section. 

Feel free to view additional recipes on my website at www.CindysTable.com or email me directly at Cindy@CindysTable.com. 

Cindy 

2 www.CindysTable.com © Cindy’s Table

Table of Contents 

Please click on the link to go to that particular recipe page. 

Spice it up...................................................................................6 

Hosting an event~ Where to start?................................................. 7 

Entertaining Key..........................................................................8 

Entertaining – Planning your event................................................9 

Some questions when planning your event!................................... 10 

Must do planning tips!................................................................. 11 

Details... Details... Details........................................................... 11 

Some things to think about!..........................................................12 

Cleaning....................................................................................12 

Powder room extra touch!............................................................12 

Tips for the novice hosts!.............................................................13 

Setting the Theme.......................................................................13 

Setting the Mood.........................................................................13 

Color Schemes............................................................................14 

Invitations..................................................................................14 

Entertaining Equipment...............................................................14 

Place settings..............................................................................15 

Glassware...................................................................................15 

Linens........................................................................................15 

Serveware...................................................................................15 

Glasses for the Wine....................................................................15 

Cocktail-bar Set up..................................................................... 16 

Let’s plan a Party!....................................................................... 16 

You’re having a dinner party!.......................................................17 

Classic cocktail party...................................................................17 

Small House or Apartment...........................................................17 

Place Cards.................................................................................18 

Menu Cards................................................................................18 

The Savvy Hosts..........................................................................18 

Hors d’oeurves....................................................................... 18-19 

Bacon Wrapped Dates................................................................ 19 

Garlic and Cayenne Shrimp.........................................................20 

Chicken Satay.............................................................................21 

Meatball Sliders.......................................................................... 22 

Marinara Sauce.......................................................................... 23 

Sausage Stuffed Mushrooms........................................................ 24 

Spring Onion Pancakes............................................................... 25 

Mid-Eastern Chicken..................................................................26 

Beef Tenderloin with a Wine Reduction........................................ 27 

Seafood Casserole...................................................................... 28 

Entertaining Ratatouille..............................................................29 

Making your Guests feel Welcomed and Comfortable.....................30 

Introductions..............................................................................31 

General party tips!...................................................................... 32 

Dinner party perfect for the Spring............................................... 33 

Fresh Salmon Tartare................................................................. 34 

Brussels Sprout Salad................................................................. 35 

Braised Lamb Chops with Artichokes........................................... 36 

Baked Honey Sweet Potatoes....................................................... 37 

All things Italian......................................................................... 38 

Frozia....................................................................................... 39 

Egg White Frittata with Lox and Spinach......................................40 

Zucchini Scrambled Eggs.............................................................41 

Italian Mixed Salad..................................................................... 42 

Grilled Shrimp with Arugula and Orange Vinaigrette..................... 43 

Veal Milanese with Arugula and Cherry Tomatoes.......................... 44 

Chicken with Artichokes............................................................. 45 

Grilled Italian Vegetables............................................................46 

Cherry-Almond-Pear Crostata..................................................... 47 

Lunch with the Girls................................................................... 48 

Cream of Celery Root Soup.........................................................49 

Roasted Asparagus Salad with Arugula..........................................50 

Ginger Glazed Pork Loin..............................................................51 

Planning a Brunch or Breakfast for a Crowd................................... 52 

Double Chocolate-Raspberry Muffins........................................... 53 

Zucchini Bread........................................................................... 54 

Mushroom, Tomato and Onion Frittata......................................... 55 

Sweet Potato Hash with Poached Eggs.......................................... 56 

Tuscan Dinner........................................................................... 58 

Zuppa Toscana.......................................................................... 59 

Pepper Arrotolati - Rolled Bell Peppers.........................................60 

Calamari Salad........................................................................... 61 

Herb Stuffed Tomatoes...............................................................62 

Arista alla Fiorentina - Florentine Roast Pork................................ 63 

Grilled Eggplant Tuscan Style......................................................64 

Tuscan Sea Bass......................................................................... 65 

Entertaining for the Holidays!.....................................................66 

Easter....................................................................................... 67 

Bacon Deviled Eggs....................................................................68 

Smoked Salmon Platter...............................................................69 

Simple Tossed Salad...................................................................69 

Stuffed Flounder with Spinach and Herbs.....................................70 

Roasted Lamb Dinner..................................................................71 

Chocolate Pudding..................................................................... 72 

Thanksgiving............................................................................. 73 

Spinach Dip............................................................................... 74 

Crispy Potato Sticks with Roasted Tomato Salsa Recipe.................. 75 

Roasted Tomato Salsa................................................................. 75 

© Cindy’s Table 


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Bacon Wrapped Asparagus.......................................................... 76 

Scallops Wrapped in Bacon......................................................... 76 

Baked Kale Chips....................................................................... 77 

Butternut Squash Soup With Pear................................................ 77 

Mix Green Salad with Cranberries and Pistachios........................... 78 

Turkey................................................................................. 78-79 

Making Turkey Gravy................................................................. 79 

Stuffing Recipes for the Turkey....................................................80 

Pork Butt Stuffing......................................................................80 

Sausage and Apple Stuffing..........................................................81 

Maple Sweet Potato Mash............................................................ 82 

Lemon Brussels Sprouts.............................................................. 83 

Cranberry Sauce........................................................................ 84 

Perfect Pumpkin Pie................................................................... 85 

Christmas Eve............................................................................86 

Italian Fried Shrimp.................................................................... 87 

Antipasto Platter........................................................................ 88 

Zuppa di Pesce...........................................................................89 

Salad with Tuna and Greens.........................................................90 

Baccala...................................................................................... 91 

Spaghetti and Meatballs......................................................... 92-93 

Herbed Cauliflower and Broccoli with Parmesan............................ 94 

Individual Baked Apples.............................................................. 95 

Christmas Day Dinner................................................................96 

Marinated Olives........................................................................ 97 

Lemon and Garlic Chicken Drumsticks........................................98 

Holiday Beef Tenderloin.............................................................99 

Lamb Chops with Artichokes..................................................... 100 

Zucchini Lasagna...................................................................... 101 

Christmas Coconut Chocolate Nut Balls..................................... 102 

New Years Eve Dinner.............................................................. 103 

Little Appetizer Meatballs......................................................... 104 

Portabella Mushrooms stuffed with Avocado and Walnuts............. 105 

Asparagus and Prosciutto Salad.................................................. 106 

Italian Herb Crusted Roast Pork.................................................107 

Chioppino............................................................................... 108 

Apple Crisp............................................................................. 109 

Breakfast.................................................................................. 110 

Stuffed Crepes.......................................................................... 110 

Blueberry Clafouti..................................................................... 110 

Hearty Italian Frittata................................................................ 110 

Italian Style Baked Eggs............................................................. 110 

Breakfast Sandwich.................................................................... 110 

Pumpkin Ricotta Pancakes with Pecan Maple Topping................... 110 

Week Day Egg Cupcakes........................................................... 110 

Sweet Potato Waffles................................................................. 110 

Pear and Apple Coffee Cake with Walnut Topping........................ 110 

Sweet Potato Waffles................................................................. 110 

Pear and Apple Coffee Cake with Walnut Topping........................ 110 

Appetizers.................................................................................111 

Eggplant Bruschetta...................................................................111 

Eggplant Roll ups.......................................................................111 

Chunky Eggplant with Endive Leaves........................................... 111 

Roasted Eggplant Hummus.........................................................111 

Stuffed zucchini Rolls.................................................................111 

Shrimp Ceviche...........................................................................21 

Tequila Shrimp Cocktail.............................................................111 

Bolognese Stuffed Tomatoes.......................................................111 

Soup and Salad.......................................................................... 112 

Italian Chicken Soup................................................................. 112 

Butternut Squash Soup.............................................................. 112 

Thai Spicy Coconut Soup........................................................... 112 

Thai Shrimp Soup..................................................................... 112 

Chicken Laksa Soup.................................................................. 112 

Italian Style Beef Stew................................................................ 112 

Gathering Chopped Salad.......................................................... 112 

Grilled Chicken Cobb Salad....................................................... 112 

Shrimp and Avocado Salad with Cilantro Vinaigrette..................... 112 

Beef, Pork, Veal and Lamb......................................................... 113 

Filet Mignon with Bacon Cream Sauce......................................... 113 

Veal Stew with Artichokes.......................................................... 113 

Braised Lamb Shanks with Red Wine........................................... 113 

Slow Braised Pork Ragu............................................................. 113 

Spiced Lamb Meatballs.............................................................. 113 

Grilled Italian Burger................................................................. 113 

Italian Style Beef Olives Bragioli................................................. 113 

Poultry..................................................................................... 114 

Chicken and Scallions................................................................ 114 

Artichoke and Sun-Dried Tomato Stuffed Chicken Breast............. 114 

Chicken Piccata........................................................................ 114 

Chicken Pot Pie topped with Sweet Potato Soufflé........................ 114 

Fresh Basil and Garlic Chicken................................................... 114 

Grilled Chicken, Tomato and Avocado Stack................................ 114 

Slow Roasted Chicken in a Cream Sauce...................................... 114 

Paleo Coq Au Vin...................................................................... 114 

Rosemary Chicken with Brussels Sprouts..................................... 114 

Chicken Milanese with Pancetta 

and Vegetables with Herb-Lemon Sauce...................................... 114 

Lemon Herb Chicken Legs........................................................ 114 

Seafood.................................................................................... 115 

Caramelized Scallops................................................................. 115 

Salmon Steaks and Roasted Vegetables........................................ 115 

Lemon Salmon with Pea Puree.................................................... 115 

Grilled Tuna with Olive Tapenade............................................... 115 



Sole Calabrese.......................................................................... 115 

Salmon burger and spicy aioli..................................................... 115 

Pan Saute Talapie with a Side Salad............................................. 115 

Italian Stuffed Squid.................................................................. 115 

Sicilian Style Swordfish.............................................................. 115 

Figs with Nuts and Honey........................................................... 116 

Chocolate Crepes with Chocolate Sauce...................................... 116 

NutButter Brownies................................................................... 116 

Individual Baked Apples............................................................. 116 

Tips for Successful Gatherings.....................................................117 

Setting the Table........................................................................117 

Estimating Food.........................................................................117 

Shopping List........................................................................... 118 

Organizing Your To-Do List...................................................... 119 

Gift for the Host....................................................................... 120 

Party Do’s and Don’ts................................................................ 121 



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Spice It Up 

SPICE IT UP 

Before you start entertaining or even cooking for your family we 

need to have our pantry stocked and most important our spices 

and herbs. 

Herbs provide seasoning to enhance natural flavors 

when cooking or baking. Keep your herbs in a cool 

place away from light for a long shelf life. They do get 

old so when the fresh smell fades away or the color 

changes then toss and replace. If you do not use a 

specific herb often then buy the smaller container. 

There is nothing like fresh herbs especially in season 

or when you can go to a farmers market. You can also 

grow herbs yourself at home! 

When cooking with fresh herbs you will need to 

use twice as much in a recipe when calling for dried 

seasoning. 

Click to print out the list of herbs 


Hosting An Event 

Hosting an event~ Where to start? 

Parties should be fun! For the host there so many details need to be considered from setting a beautiful table to creating a fabulous 

menu! We want our guests to feel welcome and have a wonderful time at your event. The secret to being successful and gracious is to be 

Organized and Prepared! Let’s have fun! 

Whether it’s an intimate dinner party, a family brunch, a baby shower, formal cocktail party or even simply a holiday dinner, making any 

event successful takes proper planning from start to finish. Picking a menu that will delight your guest is only part of hosting a fabulous 

time. As the host you want everyone to enjoy your event and still have time to enjoy the time with your guests. Proper and precise planning 

is easy, quick, and will result in not only an affair your guest are sure to rave about, but you yourself actually had time to enjoy. 

Although simple for many, serving quick and unhealthy choices like chips with dip, this is not truly the avenue you need to take. Let us 

show you a way to plan and execute the ultimate happening making you the host you always wanted to be, with the time to spend enjoying 

the fruits of your labor. We will guide you through menu planning, proper invitations, fun and exciting table settings, right through to 

what’s stylish and comfortable to wear on for the event. Even the smallest meals can be easy with the right planning! Entertaining can be 

challenging, but with a great selection of menus and some quick tips and guidance, any party can be a complete success! 

To be clear on a few facts about this book – I will guide you through guidelines, invitations, place setting and setting the menu. I will 

not teach you how to be a proper host! If you stress out over entertaining – Just have a glass of wine or cocktail before the guests arrive. 

Remember you don’t need to have the perfect table or menu. Have your home welcoming; be gracious and relaxed host 



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Entertaining Key 

Entertaining Key 

This book is divided into several chapters of menus, and you are 

sure to find exactly what you are looking for! We will focus on 

cocktail and casual parties as well as a formal dinner from 2 to 12 

to luncheons with friends. There is also a chapter on how to have 

your outdoor events and casual family gatherings enjoying healthy 

and delicious food options. Then of course, no entertaining book 

would be complete without a complete guide for holidays and any 

special occasions, both casual and formal settings. 

The back of the book will include additional gluten free recipes 

that can be enjoyed every day with your family and friends for 

any occasion. Preparation is extremely important as is cooking 

times, so when possible we will always indicate when dishes can be 

made in advanced, frozen then taken out the day of the event with 

warming time just prior to serving. Our goal will be throughout the 

book, to make entertaining the way it should be -simple, healthy, 

and enjoyed! We are going to change the way you entertain! 


Planning Your Event 

Entertaining – Planning your event 

You are hosting a party! That is why you are reading this book! Since many of us want to live a healthier lifestyle serving a gluten free 

menu to our guests can be creative and entertaining. I will share some delicious and healthy choices of appetizers and meals with your 

guest, so let’s be sure make it amazing for them! 

Of course with any event the type and date is always the first to be decided on. As you start this process organization is the key. Create a 

guest list and gather all address information for the proper invitations. Preparing your guest list is a key to a successful party. It sets the 

basis for food volume, arrangement of space and often time of the event as well. For example, gatherings with small children may do well 

planned earlier in the day. 

When to invite is always a bit of a debate in this age of internet, still proper invitations are always a great way to show the theme of your 

event and assure all the details are clear and precise in writing. For formal events most will agree that 8 weeks prior to the event is proper. 

With less formal affairs 2-4 weeks is always helpful to your invited guest. The sooner the better is always best, but don’t find yourself 

stressed with a short noticed event, you can still extend a proper invitation, but avoid emails or text messages and do it the old fashioned 

way with a personal phone call. Save the Date announcements are simply fabulous when a formal event is being held during the busy 

holiday season, the event will require travel by several out of town guest, or weddings. For these occasions it is best to inform guest 

6 months in advance, 8 months for destination weddings. Be sure your invitations include time and place, as well as attire. Is the event 

casual? business casual? Or formal? Be sure to include a date for the RSVP. This will help again with deciphering exact amounts of food 

and drink to be served. It is in fact OK to simply have Regrets only on your invitation. 

When choosing you invitations go with your theme! It is a celebration so let’s do it right! Be sure to indicate what the reason for the 

gathering is, even if it’s “Girls Night”, make the invite reflect the theme of the affair that is awaiting your guest! Be creative and have fun! 

When viewing your venue for the gathering, whether your home or somewhere else, you must always think of the flow. Don’t be afraid to 

move or change around existing furniture and tables. You may even want to remove a few pieces from rooms you feel guest will gravitate 

towards. Kitchens are always a big gathering spot in home parties. Utilize the space in your kitchen from tables to island and counters. 

With other rooms, anything can become a service spot with a simple covering of unique fabrics or detailed table dressing. Just cover a 

coffee table or end table and you have an instant buffet area for hors d’ oeuvres . Presenting some items in one room and others elsewhere 

will help keep the guest moving and mingling at cocktail parties and gatherings. For formal dinners, you may want to serve the appetizers 

in one room and then announce for dinner service in the dining area. 

Make sure you plan enough seats for all of your guests. If you are serving a formal dinner you want to set your table 2 days in advance so 

you know if there are enough chairs for everyone and if you need to make any adjustments. If you are serving small plates and people will 

be moving from room to room then plan a station for your food. This will allow everyone to go to one area for the food then they will know 

where to go to enjoy their dishes. 



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Questions Planning Your Event 

Some questions when planning your event 

• How many people are you planning on inviting? 

• What time do you want your guests to arrive? 

• Are any of your guests coming from out of town and will they stay with you or are you suggesting a hotel for them? 

• Depending on the season where will they put their coats and the ladies place their purses? If you have a hall closet do you need to 

rearrange a few items or place more hangers in the closet. 

• Will there be a guest beverage upon arrival and who will serve that beverage? I always have a “ladies” drink ready upon arrival. 

• Do you want your event to have a theme? 

• Do you have enough seats for everyone? 

• Do you need help for your party? Someone to help serve appetizers or the main dish. This person can also make sure that drinks are 

made and pick up any small plates. This is a great idea for a big party and to help the host enjoy your company! 

• What time do you think your guests will be leaving? 


10 www.CindysTable.com © 2012-2013 Cindy’s Table

Planning Tips 

must do Planning tips 

1. Pick a Theme! This allows everything else to flow from style of event, menu selections, time, and decorations. 

2. Make a guest list! The size of the party should be decided early, leaving time for changes to the venue or arrangements for anything extra 

such as table & chair rentals, or even additional china and glassware. 

3. Don’t Wait to the Last Minute! Start early with shopping for things you need, especially invitations. Last minute stress is not a guest 

you want at your party. 

4. Plan the Menu! Keep with the theme and the style of the event whether formal or informal, your food selections should reflect 

the theme. 

5. Invite Early! Although there will be times that you will be unable to follow proper etiquette, always try to allow your guest enough time 

to make arrangements to make your event. 

6. The Little Things Matter! Be sure the week of the party to do final checks on all the details, especially any rentals or deliveries such as floral 

arrangements or centerpieces. Avoid “surprises”! If hiring staff be sure that all details and expectations are agreed upon and finalized. 

7. Ready to Enjoy! Be sure the day of your party or event is stress free. Try to be prepared well in advance to the point that you can find time 

to prep yourself! After reading this book, you may be so well prepared and organized that you will find yourself enjoying some pamper 

time so when your guest arrive you will be looking as amazing as the event itself! 

DETAILS...DETAILS...DETAILS 

Use your imagination! Look through the different menu ideas in this book as well as recipes at the end of the book. Also, take out your 

other Gluten Free/Grain Free books and combine your favorite recipes. I like to stick to a theme so there is a nice flow from all of my 

dishes. Also, decide on a menu that you are comfortable with cooking and then being able to manage while also entertaining your guests. 

Don’t decide to test recipes for a party.. 

Now that you have the number of guests, arrival time and menu let’s start filling in the details. What is going to make your guests feel 

at home. Do they all know each other or is this a mixture of friends and family. If this is a formal or casual party let your guests know in 

advance on the invitation. 



11

Planning Tips 

SOME THINGS TO THINK ABOUT 

1. If you are serving shrimp – where will the guests dispose of the tail? Or if you are serving something with a toothpick. 

2. Keep napkins in several areas for your guests to grab one if needed. Especially is someone drops something they will automatically 

panic so have napkins or small towels throughout the gathering areas. 

3. If you don’t want your guest to bring a dish then tell all of your guests the same. You don’t want someone with hurt feelings because you 

asked one friend but told someone else no thanks! 

4. If you are planning your party outside and there is a risk of cool weather have a few small blankets or sweat shirts handy. Someone 

will forget! 

5. Is your coffee pot clean and ready to go? Have it ready in case someone wants a cup of Joe and all you need to do it hit the button. 

6. I always have a basket of small water bottles at my front door for my guests when they leave. I also take the extra time and make a label 

and wrap with string and thank them for coming to our party. It does put a smile on their face. 

CLEANING 

I know – I know the cleaning! You don’t need to do your spring cleaning but you do want the rooms cleaned that you will be using for the 

party. I am not saying that you need to have a professional come to your house but if you can to help you with some of the tasks then do 

it – if not, do the best you can but the main room you do want spotless is your powder bath-room. Make sure there are plenty of tissues, 

toilet paper and use the disposable napkins for hand washing. The rest of the house will smell amazing from all of the delicious food and 

candles so that won’t be as noticed. The powder room will be noticed! 

Powder room extra touch! 

1 Extra clean 

2. Plenty of tissues, toilet paper and hand disposable napkins 

3. Small scented candle 

4. Soap for hand cleaning – take out your fancy soap pump 

5. A small bouquet of fresh flowers. 


Planning Tips 

Tips for the novice hosts! 

1. Be organized!!! No matter if this is a back yard barbeque, family dinner, holiday or special event the more organized you are the less 

stress you will feel and you will enjoy your party. 

2. Make a list! Make a list of your tasks, your food, your grocery list, chores and when it all need to be done. Also, decide who is doing 

what task. If you and your spouse are planning this event then put a name next to the task. 

3. Make sure you have all of the cooking equipment for the meals you have planned. Also, make sure you have enough serving platters, 

plates, serving utensils and tablecloths. If not then think about renting. 

4. You may be a super chef but don’t decide to create or test a new recipe for the party. Stick to food you are familiar with and are 

comfortable preparing. 

5. A great night to hold a party is a Saturday night. This will give you another full day to prepare any last minute items or do any last minute 

errands. Also, rest during the day so you are fresh for you party. 

6. Enjoy your guests! 

Setting the Theme 

When I plan a small gathering or a large party setting the theme is very important. Is this a festive party or an elaborate dinner party? Do 

you want a casual setting or a more elegant and intimate table. 

Setting the MOOD 

Flowers are the perfect way to create a pleasant atmosphere for your party. Flowers set in tall vases or fancy bottles. Small bouquets placed 

in ceramic pitchers around the area where your hors d’oeuvres are set or even on the dining room table. 

Fruits and vegetables dramatically represent the seasons and the colors make an attractive arrangement. 

Think about lighting to set the mood. I try to avoid harsh and bright lights but to dim the lights and use candlelight’s throughout the 

house. I love floating candles filled in crystal bowls. 



13

Planning Tips 

COLOR THEMES 

I normally use the season as my guide when deciding 

on my color scheme. Or if the house is decorated 

for a specific holiday then follow the colors of your 

decorations throughout the house for party. Matching 

napkins, table coverings, flowers, serving platters, etc. 

If this is a holiday party then use white dishes not your 

summer floral plates. 

INVITATIONS 

If this is a casual event then emails or phone calls are 

appropriate. If you are planning a more elegant or 

holiday party then please send out a paper invitation. 

Invitation Tips 

Paper invitations do not need to be elaborate. I love receiving a hand written invitation. Then I know that this is a special event and I am 

a special guest. 

Mail your invitation 2 weeks in advance or more if you have the time. Give your guests enough time to plan maybe get a sitter and plan on 

the night out. 

Place cards – If this is a formal dinner and you know there are a few lefties – you may want to set out place cards 

ENTERTAINING EQUIPMENT 

Once you create your menu list the next step is to make sure you have all of the equipment for preparing, cooking and serving. You don’t 

want to be running around your kitchen and pantry when you are taking a roast out of the oven and you don’t have a platter to serve! 

• Board and knives for appetizers 

• Pre made frozen ice molds to help keep dishes cool 

• Platters for display and serving dishes if passing 


Planning Tips 

PLACE SETTINGS & GLASSWARE 

Entertaining is the celebration of something fun or special. With that said, if all possible please refrain from using paper products such as 

plates for entertaining. Make you guest feel special! China is as always elegant and should be used for formal dinner and cocktail parties. 

Glass and ceramic plates are great for less formal events, and making the selection eclectic is a great way to bring color to your table. 

Try mixing an array of colored or printed plates for luncheons or buffets. Be sure to have plenty of serving trays. These again can be of 

different sizes and materials from ceramic, glass, and silver. 

LINENS 

Again the linen selection can be determined by the theme of the event or party. It is always best to cover your dining table and buffet table 

with linens. More formal affairs will require linen napkins as well, but for cocktail parties festive or themed paper cocktail napkins are 

suitable. Don’t be afraid to introduce color to your table as well. A fabulous bold colored table linen will make those plain white plates 

look amazing and stylish too! 

SERVEWARE 

Depending on how much you entertain there are several types 

of serveware that you may want to collect. It also makes you 

look like a queen when you know which wine goes into which 

glass. Here are some tips for you! 

GLASSWARE 

Chardonnay Glasses: Use these for white wines including 

Chardonnay, Chablis, Chenin Blanc, Pinot Grigio and Vlongier 

Cabernet Glasses: Uses these for Cabernet, bordeaux, 

Cabernet Franc, Merlot 

Pino Glasses: use these for Pinot Noir, Burgundy, Barbera, Barolo 

Champagne glasses: Use for your ladies welcome drink, champagne and Prosecco 

Tips: Have a decorative bowl for the wine charms. It makes it fun for everyone to pick out their own. Also, if you are serving several wines 

create a sheet of paper with the name of the wine and tasting notes. Guests will love to take it home and talk about what you served that 

night. You can pull them right from the vineyard website (along with a picture of the bottle). 



15

Planning Tips 

cocktail bar set-up 

Plan a separate area if you do not have a built-in or stand alone bar in your house. Plan the space carefully as like the kitchen guests will 

congregate around the bar . We have a built in bar but also set up an area on the kitchen table especially if we are creating specialty cocktails. 

I know that stocking the bar can be expensive so plan your drinks and only take out the alcohol you don’t mind your guests consuming. If 

there is that special bottle of vodka your best friends brought back from Russia then leave that bottle put away. Keep plenty of soda and 

sparking water and if you are planning on taking request keep a cocktail book handy 

let’s plan a party! 

You don’t need a reason to have a party! What you need is the menu. Sometimes my husband and I love to plan a theme party just for the fun 

of it. Have some fun.. 

I will call these all-purpose parties! You can make them casual or dress them up. It is really up to you.. We can create our Grain free food to 

fit a comfort food style or we can stylish it up and create a formal flair. 

If you are hosting a football party then let’s create a casual menu with finger foods and maybe a couple of pizzas made from almond meal and 

another with cauliflower. Let’s add all of the fun toppings! 

For a more formal party you may want to create a masterpiece with short ribs or salmon. Let’s bring in the brussels sprouts and other fun 

vegetables for goodness. 

• Cocktail party 

• Weekend dinner party for 8 

• Summertime outdoor party 

• Theme party 

• Holiday party with passing heavy hors d’oeuvres 

• Birthday, Shower, Anniversary or Graduation party 

• Grain free party for all of our friends 


Planning Tips 

YOU’RE HAVING A DINNER PARTY 

You call of your guests and tell them you are having a dinner party. All of your guests are planning to sit down and be served a meal. A 

dinner party does NOT mean this is a buffet style meal. If you are having more people than your dining room table can sit and you need 

to create another seating area then hire someone to help you serve. Think about where everyone will sit and maybe create seating cards. 

classic cocktail party 

The Cocktail Party has been a staple of many a host/ hostess for years. Most often the party has no real theme except to be a gathering 

of friends or colleagues for socializing. When planning a cocktail party, it is important to indicate attire. Often, when the party falls on a 

traditional work night, guest may come directly from work; therefore business casual is the proper attire. 

If your party is being held on the weekend, you may want to indicate to guest the attire you would prefer to go along with the feel of your 

affair whether it be casual or , semi casual, or cocktail attire. Don’t forget to have a start/end time. Most cocktail parties last for 2-3 hours 

if you are serving hors d’oeurves then you may want to start your party between 5:00 PM to 6:00 PM. If you are planning on serving a 

buffet or lights meals then you can start your party as late at 7:00 PM and last for 3 or more hours. 

For a party as such as this, your menu should include an assortment of light to heavy hors d’oeurves. These can be both buffet or butler 

style (passed) selections. If the party is a traditional somewhat formal gathering, you may want to use china plates rather than disposable, 

and glassware for your bar service. The service table or buffet table can be kept simple yet elegant. A table dressing with a seasonal 

floral centerpiece is enough to embellish the center of your food service. Be sure to have some type of music playing for ambiance, but 

be sure to keep volume low enough as to not have your guest competing to be heard. A great suggestion is to limit musical selections to 

instrumentals only. 

Cocktail Party Tip: Why not put your signature on your party? Try serving a signature cocktail or martini to your guest. Pick your favorite 

or invent one uniquely your own and present it to guest as they arrive. Give it a name that your guest will remember, and most likely ask 

for next time you entertain! 

small house or apartment 

If you think your house is too small or you live in an apartment and you can’t host a dinner event. Think again! Just a little planning and 

you can pull this off comfortably and successful. 

• Keep your menu simple 

• Consider a buffet style dinner. This will give you more sitting options and you won’t have to worry about seats at the dinner table. 

• Clear all clutter (including the counters) 

• Open your space by moving furniture or chairs around to allow standing room. 

• Depending on the weather – allow guess to go outside. Set up chairs and tables with candles or other attractive lighting. 

• If you have many guests then consider hiring help to either tend bar or manage the food. 

• If you apartment is very small turn your bedroom into a siting room. 


www.CindysTable.com 17

Planning Tips 

place cards 

If you are planning a sit down dinner and will have 8 or more guests. Set up place cards. You know your guests well and sit them to ensure 

easy conversation and it also helps everyone remember names of the other guests! There is always that couple that may not get along so well 

but tolerate each other to be in your company! Don’t sit them directly next to one another! 

Menu cards 

Something my husband and I love to do is add that extra touch! We type up or hand write and menu card and display on the counter. This way 

your not being asked what is this You can also make this a memorable event and title it with the event name Anschutz Holiday Party 2012 and 

make enough copies for everyone to take home! We even include the wines (with a little information about wine) and a picture of the bottle. 

the savy hosts 

If you entertain as much as we do here is a great tip! 

Keep a journal that includes your past menu, lessons learned, what was liked and what didn’t go over very well. Was there someone that didn’t 

eat much because their dietary restrictions were not considered. Any notes on new ideas or thoughts for the next dinner party. Also, any 

comments on alcohol or wine that was served. 

Hors d’oeurves 

In general hors d’oeurves are served as passing for a smaller cocktail event or buffet style. This is not indented to be a dinner. But that is your 

choice! These little bites are a fill-in, helping the really hungry and the drinker. Try to select complementary foods. Choose items you can 

prepare ahead and serve easily. You do not have to serve a big variety or large amounts; 6-8 “bites” or taste portions per person per hour is a 

good base line for you. 

If you are planning on preparing Hors d’oeuves style as a main course or mealtime then you do need to adjust the amount you are serving per 

person. A good rule of thumb is to allow 3 times as much per person if this is not the main meal or add 6 times as much if this is for an event 

after work or an all day super bowl party! 

When appetizers are the entire meal, offering some protein entree type servings is a must. Specialty items like baked salmon, shrimp or 

seafood in a casserole, meatballs stuffed mushrooms and thin slices of tenderloin or roast beef. 


Bacon Wrapped Dates 

Hors d’oeuvres 

Bacon wrapped dates 

Garlic prawns 

Chicken Satay 

Meatball Sliders 

Sausage Stuffed Mushrooms 

Spring Onion Pancakes 

Buffet Style Hors d’oeurves 

Mid-Eastern Chicken 

Beef Tenderloin with a Wine Reduction 

Seafood Casserole 

Sweet Endings 

Apricot and Walnut balls 

Individual chocolate custard 

bacon wrapped dates 

This is a great appetizer for the guests who like to congregate around the kitchen island. 

Ingredients 

• 1 package Medjool dates, pitted 

• 7-8 slices of bacon, cut in half 

• Honey 

• Toothpicks 

• Baking sheet, I lined with non-stick aluminum foil 

Directions 

Preheat oven to 400 degrees 

1. Take each pitted date and wrap with bacon, I secured each one with a toothpick to make sure the bacon stayed secured. 

2. Bake for 15 minutes, flip over and bake for another 15 minutes or until the bacon is getting crispy. 

3. When you take out of oven brush a little honey on each date and remove the toothpick. Add a large toothpick for serving or if a casual 

dinner – fingers are fine 



19

Garlic & Cayenne Shrimp 

garlic & cayenne shrimp 

This is a great passing appetizer. It will take you about 20 minutes to prepare and less than 10 minutes to cook. You can serve 8 guests. 

Ingredients 

• A package of small bamboo skewers (30) 

• 3 pounds large shrimp 

• Olive oil or coconut oil for grilling 

• 2 tablespoons gee or organic butter 

• 4-5 cloves garlic, crushed 

• 1/2 teaspoon sea salt 

• 1/4 teaspoon freshly ground pepper 

• 1/2 teaspoon ground cayenne pepper 

Directions 

1. Take the bamboo skewers and soak in cold water for 30 

minutes. This will prevent the skewers from burning. Put on a 

kitchen town for use. 

2. Peel and deveined the shrimp leaving the tail in tack. 

3. Threading 2 shrimp per skewers by curling and inserting both 

sides of each shrimp. 

a. This can be prepared 2 hours ahead and refrigerated until ready to grill 

4. In a small pot over medium heat combine the butter, garlic, salt, pepper and cayenne pepper. Stir until the butter is melted then remove 

from heat. 

5. Preheat a stove top grill (or your outdoor grill but use a pan on the grill) and coat lightly with cooking spray. Grill for 2 minutes turn over and 

with a pastry brush and lightly coat each shrimp. When you the other side is done use the remainder of the mixture and brush the other side. 

6. Transfer to a serving platter 


Chicken Satay 

chicken satay 

This is a great hit for not just the adults! You will find the kids coming by the table and grabbing one or two of these! Just watch out for 

double dipping. 

Ingredients 

• 1 cup coconut milk 

• 3 cloves garlic, minced 

• 2 teaspoons curry powder 

• 1 1/2 teaspoons maple syrup 


• 1 teaspoon ground black pepper 

• 2-3 pounds skinless, boneless chicken breast halves 

- cut into 1 inch strips 

• 1/2 cup coconut milk 

• 5 tablespoon of all natural almond butter 

• 6 tablespoons fresh lime juice 

• 3 garlic clove, crushed 

• 2 teaspoon chili-garlic sauce 

• 3 teaspoons coconut amino or all natural (gluten free) soy sauce 

• 2 teaspoon fresh grated ginger 

• water (if needed) 

• Sea salt to taste 

• 10 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes 

Directions 

1. Stir together the first 6 ingredients together. Toss marinade with the chicken, cover, and marinate for at least 2 hours. 

2. Combine the 1/2-cup coconut milk, almond butter, lime juice, garlic, chili-garlic sauce, coconut amino and ginger. If it is a little thick 

add water. Add salt and pepper to taste. Put in a bowl for dipping the chicken. 

3. Preheat a grill for medium-high heat. 

4. Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce. 



21


meatball sliders 

As an Italian that loves meatballs you will see this recipe in one form or another (always a round form). The beauty of meatball sliders for an 

appetizer is that you can use any ground meat. If you don’t want to use beef then substitute with ground chicken or turkey! Check out my 

Eggplant meatballs in the recipe section of this book! 

Ingredients 

• 2 pounds of ground beef 

• 1 pound ground pork 

• 3 large eggs 

• 3-4 garlic cloves, minced 

• 1 yellow onion, finely chopped 

• 1 cup fresh parsley, chopped 

• 1 cup fresh basil, chopped 

• 1 1/2 teaspoon sea salt 

• 1 teaspoon freshly ground pepper 

• 1 cup almond flour 

• 6 cups marinara sauce (recipe to follow) 

• Appetizer size toothpicks or short skewers 

Directions 

Preheat oven to 350 degrees F 

1. In a medium sauté pan heat to medium and add a little olive oil. Add onions to the pan and add 1/2 teaspoon of salt, Sauté for 3 minutes until 

they start becoming soft. Take off heat and put in a bowl to cool. 

2. Combine beef, eggs, garlic, onion, parsley, basil, almond flour, salt and pepper in a large bowl. I like to use my hand and mix well. *do not 

over mix! 

3. Line a baking sheet with foil or parchment paper. If using foil you may want to brush a little oil over the foil to prevent any sticking 

4. Take the meat mixture and form 2 inch balls. Place on baking sheet. When done rolling put in the oven for 20 minutes. 

5. Take a large pot and add your marinara sauce. When meatballs are done put them in the sauce pot on simmer until ready to serve. 

6. When ready to serve place meatballs on a platter with toothpicks and in the middle place a bowl of marinara sauce for dipping. 

NOTE: You can adjust this recipe for the amount of guests you will be serving. In my past experience the meatballs go first and fast! So make 

extra If do have any left you can freeze for later! 


Marinara Sauce 

marinara sauce 

If you have the time then make this is a double or triple batch and divide into small servings in either freezer safe bags or containers. You 

will have marinara sauce available for a quick weeknight meal or snack. (goes great on pizza too) 

Ingredients 

• 1/4 cup extra-virgin olive oil 

• 1/4 medium onion, diced (about 3 tablespoons) 

• 4-5 cloves garlic, chopped 

• 3 (28-ounce) cans whole, peeled, tomatoes, roughly chopped (san marzano) 

• 1 small bunch fresh basil, leaves chopped 

• 2 teaspoons sea salt 

• 1 teaspoon freshly ground black pepper 

• 1/2 teaspoon red pepper flakes, optional 

Directions 

1. Heat the oil in a medium saucepan over medium-high heat. Sauté the onion and garlic, stirring, until lightly browned, about 5 minutes. 

Add the tomatoes with their juice, basil, red pepper flakes (optional) and bring to a boil. Reduce heat and simmer, uncovered for about 25 

to 30 minutes or until thickened. 

2. Stir in the salt and season with pepper, to taste. 

NOTE: Serve or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months 

. 



23


sausage stuffed mushrooms 

Stuffed mushrooms are always a hit when entertaining a back yard BBQ or a formal dinner. These also freeze well for another use in the next 

few weeks! 

Ingredients 

• 1 tablespoon olive oil or coconut oil 

• 1 pound turkey or chicken sausage, casing removed (hot or mild) 

• 1/2 yellow onion, chopped 

• 1/2 cup almond meal 

• 4 garlic cloves, peeled and minced 

• 3 tablespoons fresh Italian parsley leaves, chopped 

• 2 tablespoon fresh mint leaves, chopped 

• 1 teaspoon salt 

• 1/2 teaspoon freshly ground black pepper 


• 30 large (2 1/2-inch-diameter) mini portabella mushrooms, 

stemmed 

Directions 

Preheat the oven to 400 degrees F. 

1. In a large sauté pan add olive oil and heat to a medium temperature. Add sausage and break a part with a wooden into smaller pieces. Cook 

for about 5 minutes then add in chopped onion for another 2 minute. Take out of pan and cool in a bowl. 

2. Using your food processor add sausage and onions and pulse a few times until the meat is ground up to a fine texture. 

3. Add sausage mixture, almond meal, garlic, parsley, mint, salt, pepper and 2 tablespoons olive oil. Combine mixture well. 

4. Take a large (or 2 smaller) baking sheets and line with foil or parchment paper. **If using foil brush with a tablespoon of oil (to 

prevent sticking). 

5. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. 

6. Drizzle remaining oil over the filling in each mushroom. 

7. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve on a platter 


Spring Onion Pancakes 

spring onion pancakes 

Every good cocktail party menu must include something is an Asian flair. These pancakes are small and I like to arrange them overlapping 

each other on a platter and tell you guests to flip them over in half and dip in the sauce! Make extras. 

Ingredients for dipping sauce 

• 4 ounces low sodium soy sauce 

• 3 ounces apple cider vinegar 

• 3 1/2 tablespoons fish sauce 

Ingredients for spring onion pancakes 

• 10 bunches spring onions (roots and ends cut off), finely chopped 

• 4 large eggs, whisked 

• 2 tablespoons water 

• 3 tablespoons low sodium soy sauce 

• 1/2 cup coconut flour 

• 1 tablespoon plus 1 teaspoon sea salt 


• Olive oil or coconut oil for sauté 

Directions 

1. First make the dipping sauce and keep in the refrigerator until ready to use. 

2. In a medium bowl whisk together the soy sauce, cider vinegar and fish sauce. 

3. Now to make the pancakes. Bring a medium pot with water to a boil. Add 1 tablespoon of salt into the boiling water and add the spring 

onions (green and white). Cook for 5 minutes, drain and transfer to a food processor or blender and blend until you have a smooth puree. 

NOTE: You may want to save a few onions for garnish! 

4. In a large bowl add the onion puree, eggs, water, soy sauce. Gently start to whisk the coconut flour until smooth. Add the remainder 1 

teaspoon salt and pepper. 

5. Lightly brush a large sauté pan or griddle with oil. Set heat to a medium-high temperature. You want the pan to be hot! 

6. Ladle about 2 ounces of batter for each pancake and spread the mixture to have an even 4 inch circle. Turn once using a heatproof 

silicone spatula. Once you brown both sides (3 minutes for each side) continue with the remainder of the batter. 

7. If you are enjoying these pancakes once you are finished then put your oven on at 200 degrees and place a oven proof plate to set the 

pancakes until they are serve. 

Serve pancakes on a platter with a bowl of the dipping sauce, garnish with cut up spring onions. 

NOTE: You can also make the dipping sauce and pancakes one day in advance. Just warm the pancakes for 10 minutes in the oven at 350 

degrees F 



25

Mideastern Chicken 

Mideastern chicken 

This recipe started out as an experiment and snuck it onto the buffet table and it was the first dish to be empty! I guess it was a hit. 

Ingredients 

• 2 teaspoons olive oil 

• 1 medium yellow onion sliced 

• 3- 3 1/2 pounds skinless, boneless chicken thighs 

• 1 tablespoon cumin seeds 

• 1 tablespoon coriander seeds 

• 2 teaspoons black peppercorns 

• 12 cardamom pods 

• 8 whole cloves 

• 1 2-inch cinnamon stick, broken into pieces 

• 1/2 teaspoon ground nutmeg 1/2 teaspoon curry powder 

• 1/2 cup red wine 

• 2 tablespoons red wine vinegar 

• 1 cup fat-free, reduced-sodium chicken broth 

Directions 

1. Heat the olive oil in a large sauté pan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned lightly 

brown, about 7 minutes. Remove onion from skillet, and set aside. 

2. Place cumin, coriander, peppercorns, cardamom, cloves and cinnamon in a skillet over medium-high heat. Cook until spices start to smoke 

and become aromatic. Constantly shake skillet for about 5 minutes then stir in nutmeg. Remove from heat and let cool completely. Place 

toasted spices in a spice or cleaned out coffee grinder and grind until finely ground. 

3. Using the same sauté pan set heat to a medium-high temperature. 

4. Season one side of the chicken thighs with half of the seasoning. Place the chicken seasoned-side down into the skillet, and season the other 

side with the remaining seasoning. Continue cooking chicken until browned on both sides, about 4 minutes on each side. Pour in the red 

wine and red wine vinegar. Simmer for about 30 seconds, scraping up and browned bits from the pan. Stir in the prepared onion and chicken 

broth. Bring to a boil. Cover and reduce heat to medium-low. Simmer the chicken thighs until no longer pink in the center, about 20 minutes. 

5. Add on a large platter to serve 


Beef Tenderloin with a Wine Reduction 

beef tenderloin with a wine reduction 

This recipe or a variation of beef tenderloin is always on my buffet menu. For some reason there are always smiles around the beef! 

Ingredients for beef 

• 1 (3-pound) beef tenderloin, trimmed 


• 2 tablespoons cracked mixed peppercorns 

• Olive oil or Coconut oil 

Reduction 

• 2 1/2 cups red wine 

• 2 cups fat-free, less-sodium beef broth 

• 1 shallot, finely shopped 

• 1 teaspoon sea salt 

• 3 sprigs fresh parsley 

• 2 sprigs fresh thyme 

• 1 1/2 tablespoons arrowroot flour 

• 3 1/2 tablespoons water 

• 2 tablespoons butter 

• 1 teaspoon balsamic vinegar 

Directions 

Preheat oven to 450∞. 

1. To prepare beef, sprinkle beef evenly with sea salt and peppercorns, pressing firmly to adhere. Place beef in a shallow roasting pan 

coated with oil for 36 minutes or until a thermometer registers 135∞ or until desired degree of doneness. Let stand 10 minutes before 

slicing. 

2. To prepare reduction, combine wine and next 5 ingredients (through thyme) in a medium saucepan; bring to a boil. Cook until 

reduced to 1 1/4 cups (about 15 minutes). Strain wine mixture through a sieve over a bowl; discard solids. Combine arrowroot flour and 3 

tablespoons water. 

3. Return wine mixture to pan; add flour mixture to pan, stirring with a whisk. Bring to a boil; cook 1 minute or until thickened, stirring 

constantly with a whisk. Remove from heat; stir in butter and vinegar 

. 



27

Seafood Casserole 

seafood casserole 

When trying to mix it up for a dinner buffet this recipe always works. I have received so many emails after serving this dish. Enjoy 

Ingredients 

• 1 1/2 pounds fillet (sole, other white fish) 

• 1 pound medium shrimp (peeled and deveined) 

• 3 tablespoons almond meal 

• 1/2 teaspoon pepper 

• 3 tablespoons fresh lemon juice 

• 8 ounces white mushrooms (thinly sliced) 

• 2 tablespoons mayonnaise 

• 4 green onions (thinly sliced green onions including tops) 

• Olive oil or Coconut oil for coating pan 

Directions 

Preheat oven 350 degrees F 

1. Brush a 9x13 baking dish or shallow 4 quart casserole with olive or coconut oil; 

2. Place half of the fish in an even layer in pan; sprinkle on half the shrimp, almond meal, pepper, lemon juice and mushrooms; repeat layers. 

3. Combine mayonnaise, green onion, garlic and butter; dot over top of casserole; drizzle evenly with white wine. 

4. Bake, covered, for 30 minutes or until fish flakes when tested 

5. Add on a large platter to serve 


Entertaining Ratatouille 

Entertaining Ratatouille 

This is a larger recipe for entertaining but you can scale for a great weeknight side dish. You can also freeze what you don’t use! Check 

out the tip below! 

Ingredients 

• 1 large yellow onion, finely chopped 

• 4 garlic cloves, very thinly sliced 

• 2 cups tomato puree 

• 3 tablespoons olive oil, divided 

• 3 small eggplants (my store sells these Italian Eggplant that are less than half the size of regular ones; it worked perfectly) 

• 2 small zucchinis 

• 2 small yellow squash 

• 2 red bell pepper, cut into long strips 

• 4-5 sprigs fresh thyme 



• Soft goat cheese, for serving (optional 

Directions 

Preheat oven to 375 degrees F. 

1. Pour tomato puree into bottom of a large oval baking dish, Drop the sliced garlic cloves and chopped onion into the sauce, stir in 1 1/2 

tablespoons of the olive oil and season the sauce then add salt and pepper. 

2. Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the 

core, leaving the edges intact, like a tube. 

3. On a mandolin, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin 

slices, approximately 1/16-inch thick. 

4. Over the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, 

overlapping so just a little of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit. 

5. Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves 

from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish. 

6. Cover dish with a piece of parchment paper cut to fit inside. (Tricky, I know, but the hardest thing about this.) 

7. Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left 

so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them. 

TIP: Take a small container and dice up some of the leftover vegetables. Make a delicious frittata for breakfast.. Just sprinkle some fresh 

parmesan cheese before serving. YUMMY 



29

Showtime! 

Making your Guests feel Welcomed and Comfortable 

Showtime! 

You have been working on this event or dinner party and all dressed up for a great evening! Let’s make sure your guests have the perfect 

entrance. That really does set the tone for the evening. 

Also, be sure to be ready at least 30 minutes before your expected guests arrive. There is always that one super excited guests that show up 

early. You don’t want to answer the door in your robe and leave them alone while your finish getting ready. 

Try to greet each guest at the door. Depending on the closeness of your friends you can hug or extend a handshake to each guest. (I am a 

hugger no matter if they are personal friends or a business associate – It is the Italian in me)! 

If you have hired any help then make sure they are greeting as well. I always have a ladies cocktail ready upon arrival. Mostly I serve them in a 

champagne glass. Take their jacket first – them with a smile hand them a cocktail. If they do not consume alcohol (you will know which guest 

this applies to) have a non-alcoholic drink available in the same type glass. 

Walk them into the room/space where the socializing will take place. 

You and your spouse/partner should always be available to answer the door. As my husband always says divide and conquer. We like to be 

beside each other but during the greeting hour it is necessary for us to be multi-tasking 


Introductions 

introductions 

Your guests are in the house; their coat is away they have a cocktail in hand. Do not abandon them now! If you need to answer the 

door, check on the oven, or finish one more detail don’t just walk away. Make an introduction or walk them to another couple. Start the 

conversation then excuse yourself. 

The proper way to introduce! 

This is always tricky so this is the rule I follow when making introductions! 

• A man should be introduced to a woman – for example! 

- Sarah I would like you to meet Mike 

• A younger person should be introduced to an older person - for example! 

- Mr. Jones I would like you to meet my nephew Samuel 

• Introduce family members to friends – for example! 

- Joe this is my brother Bobby 

• When a child is introduced to an adult – for example! 

- Use either first and last name or Mr. Mrs. Dr., etc to the child. 

OMG I forgot their name! 

This happens all the time. My husband and I are the worse when it comes to names! We now write it down and say is over and over again! 

Here are some tips we learned along the way... 

• If you are introduced to someone for the first time and didn’t hear him or her – do not be afraid to ask again (especially if you are in a 

loud room). Then repeat their name and let them know it is very nice to meet them. 

• It is OK to ask for the pronunciation then say – Wow that is an interesting name (with a big smile). 

• Repeat – Repeat – Repeat the name at least three times in the same conversation. Maybe introduce them to others as well to really 

embrace their name. 

• Think of someone famous they may remind you of then you will not forget!! 

. 



31

General Party Tips 

general party tips 

Now that you know your menu let’s get organized 

Planning the week before your party 

• Decide what platter or serving pieces you want to use for what dish. 

• Serving bowls 

• If you are making dips find matching little bowls to match your larger bowls 

• Toothpicks for appetizers or small forks 

• Appetizer plates and napkins 

• Glasses for cocktails, wine, etc. 

• Decide what your ladies cocktail will be upon arrival 

• Plan your decorations – including fresh flowers and candles 

• And of course – CLEAN YOUR HOUSE 

The day of the party! In the morning 

• Start your day by decorating the house. That will set the mood for the rest of the day! 

• Set up your bar 

• Set up your food area and all of the platter, plates, bowls, etc 

• Finish preparing any last minute food or recipes that have to be made the day of the party. 

• Decide on the music 

When your guests arrive 

• Have ladies cocktail ready 

• All of the food is either out or ready for serving in a warm oven. 


Spring Dinner Party 

dinner party perfect for the spring 

Let’s plan an elegant dinner party that will make our house smell like spring and enjoy a great evening with our friends. This is great for 

a dinner party with 4 couples! Again, how many will be attending? If you are serving dinner yourself I would recommend for a sit down 

dinner the most I recommend would be 8. For more than 8 consider hiring a server or caterer or host your dinner at a restaurant. You 

may also want to consider a buffet style and have plenty of seating in your entertaining area. 

I would also recommend bowls of nuts and olives for pre-dinner while you are serving cocktails or other beverages. 

Check list! Prepare your menu, make sure you have enough for the amount of people you are inviting. In advance set out your place 

settings, glassware, table linens and flowers. Start and End time. A great time to start a dinner party is for a 7:00 PM arrival. Dinner 

parties usually last three hours or more. 

Hors’ d’oeurves 

Fresh Salmon Tartare 

Salad 

Brussels Sprout salad 

Dinner 

Braised lamb chops with Artichokes 

Baked honey sweet Potatoes 

Dessert 

Chocolate and Raspberry Tart 

. 

FLOWERS 

Take out your vases and add flowers to make your dinner party more festive. 



33


fresh salmon tartarE 

The freshness of this dish is a great way to start any meal. 

Ingredients 

• 1 pound skinless fresh salmon fillet 

• 1/2 pound smoked salmon, thickly sliced 

• 1/3 cup freshly squeezed lime juice (3 limes) 

• 1/3 cup minced shallots (2 shallots) 

• 2 tablespoons good olive oil 

• 1/4 cup minced fresh dill 

• 3 tablespoons drained capers 

• 2 tablespoons Dijon mustard 

• 1 tablespoon whole-grain mustard 

• 2 teaspoons kosher salt 

• 1 teaspoon coarsely ground black pepper 

Directions 

1. Cut the fresh salmon and the smoked salmon in 1/4-inch dice. Place the salmon in a mixing bowl and add the lime juice, shallots, olive oil, 

dill, capers, two mustards, salt, and pepper. 

2. Mix well, cover with plastic wrap, and refrigerate for a few hours for the salmon to marinate. 

3. You can serve in a bowl or set in a mold. Have small plates for individual serving 

CINDY’S TIP 

You can prepare this in a bowl and let everyone scoop from it onto their little plates. If you are serving a 

more formal dinner party then make a few molds and have in different ends of the display. Garnish with 

edible flowers and fresh herbs! This appetizer will go fast! 



Brussels SPROUT SALAD 

I have so many ways to prepare brussels sprouts. This salad is delicious! 

Ingredients 

• 3 cups brussels sprouts, washed, patted dry and thinly sliced 

• 1 red onion, thinly sliced 

• 1 cup radicchio, thinly sliced 

• 2 cups romaine lettuce, chopped 

• 2 mandarin oranges, cut into wedges 

• 1/8 cup fresh lemon juice 

• 3 tablespoons balsamic vinegar 

• 1/4 cup olive oil 

• 1 garlic clove, minced 

• 1/2 teaspoon dried rosemary 

• Sprinkle of fresh cracked black pepper 

Directions 

1. In a large pot steam the brussels sprouts for 3-4 minutes. Place them 

in a colander and rinse with cold water immediately (to stop the cooking 

process). Cut into quarters 

2. In a large serving bowl toss together the brussels sprouts, onion, 

radicchio, romaine lettuce, and oranges. Toss together 



35


BRAISED LAMB CHOPS WITH ARTICHOKES 

This is one of my favorite lamb chop recipes. Sometimes I make this at Easter or on Sundays. If you are not a fan of lamb then check out the 

other main course meals in the book! 

Ingredients 

• 4 lamb chops, shoulder cut, 1 1/4 inches thick 

• Salt and freshly ground pepper 

• 2 tablespoons olive oil 


• 1 teaspoon dried marjoram 

• 1 cup white wine 

• 2 cups chicken stock or beef stock 

• 2 tablespoon organic paste 

• 1 bay leaf 

• 4 fresh thyme sprigs, plus chopped leaves for garnish 

• 2 boxes artichoke hearts, frozen and thawed 

• 2 tablespoons cold butter 

• Parsley, chopped for garnish 

Directions 


1. Season lamp chops with salt and pepper. 

2. Heat olive oil in a large Dutch oven and sear lamb chops until golden brown on both sides. Remove to a plate. Do in batches. 

3. Stir garlic and marjoram into the pan and cook for 1 minute. Add chops back in the pan. (You can stack them). Add stock, wine, tomato 

paste and bay leaf.. Using a wooden spoon scrape up the bits from the bottom of the pan. Cover reduce to simmer and let cook for 30 minutes. 

5. You may want to rearrange the chops a bit. Add artichokes and cook for another 15 minutes. 

6. To serve, transfer lamb and artichokes to a platter you can cover with foil for 15 minutes. When ready to serve add some of the braising 

liquid over the chops and garnish the platter with chopped parsley. 



BAKED HONEY SWEET POTATOES 

This is the perfect side dish to accompany the lamb chops recipe! 

Ingredients 

• 2 medium sweet potatoes 

• 4 teaspoons honey 

• 1 teaspoon ground cinnamon 

• 1 teaspoon ground ginger 

• 1/4 teaspoon nutmeg 

Directions 

Preheat oven to 350 degree F. 

1. Wrap sweet potato in foil. Bake for 45 minutes. Until fork tender 

2. Cut potato in half. Scoop out pulp, saving the shell. Add to pulp honey, cinnamon, ginger, and nutmeg. Beat potato mixture with 

electric mixer until smooth. 

3. Spoon mixture back into shells. Place on a baking sheet. 

4. Put back in the oven for 20 minutes. 



37

All Things Italian 

all things italian 

Since I am Italian my food mostly leans in that direction. I can do without the pasta and Italian bread but all the flavors of Italian cooking and 

fresh herbs and vegetables. Take out Nana’s cookbook and create amazing Italian dishes anytime. 

Here are some of my family favorites and I choose from when we are all gathered together for any occasion or when I have overnight guests or 

just a fun night with friends. Check out the back of this book for my gluten free Italian recipes! 

cuocere delizioso cibo (cook delicious food) 

Breakfast 

Frozia 

Lox and Spinach Omelet 

Zucchini and Scrambled Eggs 

Lunch 

Italian Mixed Salad 

Grilled Shrimp with Arugula and Orange Vinaigrette 

Dinner 

Veal Milanese with Arugula and Cherry Tomatoes 

Chicken and Artichokes 

Side of Italian Vegetables 

Dessert 

Cherry-Almond-Pear Crostata 

TEMPERATURE 

Do not overlook creating a comfortable area! The great room may be a perfect temperature for you as you 

are running around the house cleaning and cooking. Think about what it will be like when there are 15 

people in the same room. The more people, the more heat! Turn down the thermostat a few degrees lower 

than normal. NOTE: The more you drink the warmer you may feel! 



FROZIA 

I believe that every Italian family has their own recipe for Frozia. I actually change mine often depending on what vegetables or herbs I 

have in the kitchen. Frozia may look like an omelet but if you are ever in an Italian home do not say that word. My grandmother would 

make them for breakfast but sometimes we would prepare them as our dinner or it can also be a side dish with a main meal such as beef 

or chicken. 

It is common to see Frozia served with Easter dinner. I have frozen spinach on my recipe but if I do have fresh in my refrigerator then 

that is what I use that day. Safe you’re left over’s for the next day! Just as delicious. 

Ingredients 

• 10 whole fresh eggs 

• 1/4 cup water 

• 3 garlic cloves, cut in half 

• 3 pounds. frozen spinach (or fresh) 

• 1 tablespoon. lemon juice 



• 1 teaspoon crushed red pepper 

• 1 teaspoon Italian seasoning 

• 1 teaspoon cayenne 

• 2 tablespoon extra virgin olive oil 

• Coconut oil for coating muffin tins 

Special Equipment – Muffin tins 

Directions 


1. In a microwave safe bowl add the frozen spinach and lemon juice. Set the microwave for 3 minutes. Put in a colander to start draining 

the water. If you are using fresh do the same but you may want to add a few tablespoons of water as well. 

2. Take muffin cuts and brush with coconut oil (or real organic butter). 

3. Using your blender add eggs and water, blend for 1 minute. 

4. Meanwhile you need to drain all of the water from the spinach. Either use a cheese cloth or several paper towels and squeeze hard. 

5. Add the spinach to the egg white-water mixture in blender. Blend on medium for 1 minute to help mix. Add garlic, spices, salt, pepper 

and olive oil. Blend for another 2 minutes. 

6. Spoon mixture into muffin cups and bake for 15-17 minutes or until a toothpick comes out clean 



39


Egg White Frittata with Lox and Spinach 

You can use 4 whole eggs if you prefer. When I created this recipe I used egg whites and it was a perfect breakfast. I had friends from out of 

town stay over and this was enjoyed by all. 

Ingredients 

• 8 egg whites, at room temperature 


• 6 ounces lox, chopped into 1/2-inch pieces 

• 1 lemon, zested 

• 1/2 teaspoon kosher salt 



• 1 bag, baby spinach 

• 1 clove garlic, minced 

Directions 

1. Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. 

2. In a medium bowl, whisk the egg whites until fluffy, about 30 seconds. Add the water, lox, lemon zest, salt, and pepper. 

3. In a medium ovenproof, nonstick skillet, heat the oil over medium heat. Add the spinach and garlic. Cook, stirring frequently, until the 

spinach has wilted, about 1 minute. Pour the egg mixture into the pan and stir to combine the ingredients. Cook, without stirring for 4 

minutes. Transfer the skillet to the oven and bake until set, about 10 to 12 minutes. 

4. Slide the frittata onto a platter. Cut the frittata into wedges and serve warm or at room temperature. Can be reheated in the microwave for 

30-45 seconds 



Zucchini Scrambled Eggs 

Zucchinis are a very versatile, low caloric and delicious vegetable. I picked about 4 zucchini from my garden and sautéed them up with 

my salmon dinner. I quickly packed up the unused zucchini for my breakfast. I remember making zucchini scrambled egg sandwiches 

with fresh Italian bread with my grandmother and we enjoyed every bite together. This morning I made a big pot so I can snack on 

throughout the day. This recipe is using left over zucchini. If you want to sauté up the zucchini in a little olive oil, salt and pepper for 

about 8 minutes they will be ready for your breakfast. This is how I made this simple and delicious breakfast 

Ingredients 


• 1/4 cup low fat milk or coconut milk 



• 1 cup left over zucchini, cut and cooked 

• 3 tablespoons fresh parmesan cheese (optional) 

• 1 tablespoon organic unsalted butter 

Directions 

1. In a large bowl whisk eggs, milk, salt and pepper together very 

well. For about 2 minutes. 

2. Heat a large sauté pan over medium heat. Once pan is hot 

then add butter. Let it melt but not start to brown. Using the 

handle of the sauté pan give a swirl to distribute the melted 

butter. 

3. Add in eggs, zucchini and parmesan cheese. 

4. Using a wooden spoon carefully stir the egg mixture starting from the edge of the pan and move towards the center with your hand on 

the handle tilting the pan. 

5. Cook eggs until they are not runny and almost firm. They will continue to cook once you turn the stove top off and prepare to serve 

this delicious breakfast or anytime snack! 

Note: If you are going to make an Italian sandwich go and check your garden for ripe tomatoes. They go great with this breakfast! 

Don’t forget to sprinkle a little extra parmesan cheese!! YUMMY 



41


Italian Mixed Salad 

Any salad that begins with Italian is simply amazing 

Ingredients 

• 2 teaspoons olive oil 

• 1/2 head romaine lettuce, cut into bite-size pieces 

• 1/2 head butter lettuce, cut into bite-size pieces 

• 1/2 head radicchio, cut into bite-size pieces 

• 3 green onions, sliced 

• 3 anchovies, chopped (optional) 

• 1 can (6 ounces) pitted ripe olives, drained 

• 2 tomatoes, coarsely chopped 

• 1/4 cup grapeseed oil 

• 2 tablespoons chopped fresh basil 

• 1/4 cup balsamic vinegar 

• 2 tablespoons lemon juice 

• Salt and freshly ground black pepper 

Directions 

1. Chop and combine the lettuce, radicchio, green onions, anchovies, olives and tomatoes and add to a large serving bowls 

2. In a small bowl add grapeseed oil, basil, balsamic vinegar, lemon juice, salt and pepper. 

3. Whisk and pour over salad. 

4. Serve in a large platter. 

. 



Grilled Shrimp with Arugula and Orange Vinaigrette 

This salad is a perfect combination with this meal. Your guests will love it too. 

Ingredients 

• 1 medium orange 

• 1/4 cup plus 2 Tbs. extra-virgin olive oil 

• 2 teaspoon chopped fresh thyme 

• 2 teaspoon white-wine vinegar 



• 20 jumbo shrimp (21 to 25 per lb.), peeled, deveined, rinsed, and patted dry 

• 1 red bell pepper, quartered lengthwise and cored 

• 1 medium fennel bulb (about 1 lb.), trimmed, quartered, cored, and thinly sliced crosswise 

• 5 oz. baby arugula (about 5 cups 

Directions 

Prepare a stove top grill pan over medium heat. 

1. Finely grate 1 teaspoon of zest from the orange and then squeeze 1/3 cup juice. In a small bowl, whisk the juice and zest with 1/4 cup of 

the oil, 1 teaspoon of the thyme, the vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. 

2. In a large bowl add the shrimp, red pepper and the remaining 2 tablespoon oil, 1 teaspoon thyme, 1/2 teaspoon salt and 1/4 teaspoon 

pepper. Put them in a medium bowl with the shrimp and red pepper and toss with the remaining 2 Tbs. oil, 1 tsp. thyme, 1/2 tsp. salt, 

and 1/4 tsp. pepper. 

3. Grill the shrimp and peppers (skin side up), covered, until they have good grill marks, 2 to 3 minutes. Flip both and continue to grill 

until the shrimp are just firm and opaque, about 2 minutes more. Move the shrimp to a clean plate and let the peppers continue to cook 

until they’re soft and the skin is charred, about 5 minutes more. 

4. In a large bowl, toss the fennel and arugula with half of the vinaigrette. Season to taste with salt and pepper. Distribute the greens on 4 

plates and top with the shrimp, and red peppers. Drizzle with some of the remaining vinaigrette and serve. 



43


Veal Milanese with Arugula and Cherry Tomatoes 

If you are not a fan of veal you can make this same dish using chicken breasts. Just slice the breast in 1/2, cover with clear wrap and hit with 

the mallet a few times to thin the chicken. 

Ingredients 

• 3 pounds veal scaloppini cutlets 

• 4 eggs, whisk 

• 1- 1 1/2 cup almond meal 

• 2 tablespoons garlic powder 

• 2 tablespoons parsley 

• 1 tablespoon basil 

• 2 tablespoons organic butter 

• 2 tablespoons olive or coconut oil 

• 1 lemon, juiced 

• 2 cups baby arugula 

• 1 cup cherry tomatoes cut in half 


• 2 tablespoons balsamic vinegar de Modena 



Directions 

1. Mix together almond meal, garlic powder, parsley, basil, salt and pepper in a shallow dish 

2. In another shallow dish add eggs 

3. In a large sauté pan over medium heat add olive or coconut oil and butter. 

4. Dip veal into eggs, then dip into almond meal mixture and pat. Slip the veal into the hot oil/butter; don’t over crowd. Cook until a nice 

dark crust forms, flipping once, about 5 minutes. 

5. Place veal on a platter and season with a little lemon juice. 

6. In a bowl, toss together the arugula, tomatoes, olive oil, balsamic, salt & pepper. 

7. To serve add veal to the plate then top with arugula salad 



Chicken with Artichokes 

As an Italian one of my favorite foods are Artichokes! If I don’t have eggplant in my recipe then I will most likely have artichokes in it. In 

this recipe frozen artichokes work well. I always keep them on hand as fresh ones are not always in season and can be expensive. This is 

a great afternoon or dinner meal and a snack in between. 

Ingredients 

• 1 1/2 pounds small artichokes (frozen) 

• 1 whole chicken about 4 pounds (you can cut it up or have your butcher do it for you) 



• 3 tablespoons extra-virgin olive oil 

• 5 garlic cloves, minced 

• 1/4 – 1/2 teaspoon crushed red pepper flakes 

• 1 cup dry white wine 

• 2 (28 oz) cans San Marzano, Italian plum tomatoes 

• 1 can of water 

• 2 tablespoons fresh Italian parsley, chopped 

Directions 

1. If using frozen artichokes, thaw just enough to handle and if they are not already then cut into wedges. 

2. Rinse the chicken and pat dry with a paper towel. Cut it up into 10 or 12 pieces (including the backbone) and season with 1 teaspoon 

salt and 1/4 teaspoon pepper. 

3. In a large saucepan add olive oil and heat to a medium temperature. In a single layer add the chicken to the pan. Do not over crowd 

the pan. Do batches if needed. Cook each side for about 3 minutes (until brown) then flip and cook the other side. Remove from the 

pan and put on a platter. 

4. Using the same pan add a little more olive oil if needed and add garlic for 30 seconds. Add artichokes. Stir well and season them with 

1/2 teaspoon salt and the crushed red pepper. 

5. Cook the artichokes for 4 or 5 minutes, tossing them often and deglazing the browned bits on the pan bottom by using a wooden 

spoon. After 3 minutes add the wine and increase the heat to medium/high and reduce the liquid. About 3 minutes. 

6. Pour in the tomatoes and 3 fill one of the can with water, give a swirl and add to the pan. Cover the pan and bring the liquid to a boil. 

Adjust the heat to maintain a steady bubbling and cook the artichokes and sauce for about 15 minutes. 

7. Return all the chicken pieces to the saucepan, submerging them in the sauce. Cover the pan, reduce to a medium heat and bring the 

sauce to an hot temperature (not boiling) Cook chicken and artichokes together for about 40 minutes. The chicken should be nearly 

done, the artichokes tender and the sauce somewhat reduced. Take the cover off and continue cooking 15 minutes or more until the 

sauce has thickened and coats the chicken and artichoke pieces. Taste and adjust the seasoning. 

8. Serve right away or-for the best flavor-let the chicken cool in the pot and reheat later. If the sauce has thickened, stir in a bit of water. 


45


Grilled Italian Vegetables 

This is also a great recipe to use up any left over or 1/2 cup of vegetables. Use everything you have to create this delicious side dish. I like to 

sprinkle fresh parmesan cheese over once I serve on my plate! 

Ingredients 

• 2 small Italian eggplants 

• 1/4 cup red wine vinegar 

• 2 red bell peppers 


• 2 yellow bell peppers 

• 1 teaspoon dried oregano, crumbled 


• 1 teaspoon ground cumin 

• 2 medium red onions 

• 1 teaspoon crushed red pepper flakes 

• 6 green onions 


• 12 asparagus spears 

• 1 orange, grated zest and juice 


• A bunch basil leaves, cut into chiffonade (thin slivers) 

• 2 red bell peppers 

• 2 yellow bell peppers 

Directions 


Preheat a gas grill or prepare a fire in a charcoal grill. 

1. In a small bowl, whisk together the vinegar, garlic, 

oregano, cumin, pepper flakes, olive oil, and orange juice (reserve the zest for garnish). Set aside. 

2. Cut the eggplant into 1/2-inch-thick slices. Cut the peppers into quarters and remove the cores and seeds. If using baby zucchini, remove 

the blossoms and set aside; cut the zucchini lengthwise in half. If using small zucchini, cut lengthwise into 1/4-inch-thick slices (discard 

the first and last slice from each). Cut the onions into 1/4-inch-thick rounds. Trim the scallions. Snap off the tough bottom parts of the 

asparagus stalks. 

3. Place the vegetables on two large baking sheets. Brush lightly with some of the marinade and season lightly with salt. Place on the grill 

over medium-high to high heat (you will probably have to cook the vegetables in batches) and cook, turning once or twice, until tender and 

slightly charred on both sides: the eggplant will take about 8 to 10 minutes, the peppers 10 minutes, the zucchini 8 minutes, the onions and 

scallions 6 minutes ,and the asparagus 5 to 7 minutes. Remove each vegetable from the grill as it is done and return to the baking sheets. 

4. Cut the peppers into ½-inch-wide strips. Arrange the vegetables decoratively on a large serving platter and drizzle with the remaining 

marinade. Sprinkle with the orange zest, the zucchini blossoms if you have them, and the basil. Serve warm or at room temperature 



Cherry-Almond-Pear Crostata 

This is the perfect rustic ending to any Italian meal. Refrigerate any remaining and I like to microwave for 30 seconds before enjoying 

the second time around. 

Crust 

• 1 cup blanched almond flour 

• 2 tablespoons agava 


• 1/2 cup cold unsalted organic butter 


• 2 to 3 tablespoons cold water 

Filling 

• 1/4 cup agave 

• 3 tablespoons cold unsalted organic butter, cut into small 

pieces 

• 1 can (8 oz) almond paste 

• 3 tablespoons blanched almond flour 

• 1/4 teaspoon ground cardamom 

• 5 cups sliced peeled ripe pears (about 5 medium) 

• 1/2 cup dried cherries 

• 1 tablespoon lemon juice 

• 1 tablespoon agave 

Directions 

Preheat oven to 425∞F. 

1. In medium bowl, mix 1 1/2 cups blanched almond flour, 2 tablespoons agave and the salt. Cut in 1/2 cup butter, using pastry blender, 

until particles are size of small peas. In small bowl, mix egg and 2 tablespoons of the water; sprinkle over almond flour mixture, 1 

tablespoon at a time, tossing with fork until all flour is moistened and dough almost leaves side of bowl (up to 1 tablespoon more water 

can be added). Gather dough into a ball; shape into flattened 5-inch disk. Wrap in plastic wrap; refrigerate 30 minutes. 

2. On floured surface, roll pastry into 13-inch round. Place on ungreased cookie sheet. 

3. In food processor, place 1/4 cup of the agave, 1/4 cup of the butter pieces and the almond paste. Cover; process with on-and-off 

pulses until crumbly. Between pieces of plastic wrap, form mixture into a disk; roll to 10-inch round. Place over center of crust. 

4. In large bowl, mix remaining 1/2 cup agave, 3 tablespoons almond flour and the cardamom. Stir in pears to coat. Mix in cherries and 

lemon juice. Spoon pear mixture over almond layer to within 3 inches of edge. Dot with 2 tablespoons remaining butter pieces. Fold 

2-inch edge of crust up over pear mixture, pleating crust. Brush crust edge with water 

5. Bake 35 to 40 minutes or until pears are tender and crust is brown. Cool 20 minutes. Cut into wedges; serve warm 



47

Lunch with the Girls 


This is a special lunch when you can get together with your friends. Now that you have your menu we can start preparing by assembling 

your serving pieces. Next select your music and start thinking about decorations with seasonal flowers and candles. And of course, clean 

the house. 

Two days before your party make your grocery list and get the shopping done! The day of your lunch arrange the flowers and candles, set 

the table and prepare your coffee or tea for post lunch. Prepare your food so it can be sitting warm when they arrive and you can enjoy the 

time with them! When your friends arrive have a few bowls of healthy snacks and have a pitcher of water and lemon on the counter. 

Soup 

Celery Root soup 

Salad 

Roasted Asparagus Salad 

Lunch 

Ginger Glaze Pork Loin 

Dessert 

Raspberry and Pistachio Semifreddo 



Cream of Celery Root Soup 

This is a great soup for a lunch with the girls. You can prepare this soup in advance and when you are getting ready for lunch heat the 

soup, add the cream and simmer until ready to serve! 

Ingredients 

• 3 tablespoons butter 

• 2 1 pound celery roots, peeled, cut into 1 inch pieces 

• 2 medium onions, chopped 

• 1 cup chopped celery 


• 1 teaspoon celery salt 

• 1/8 teaspoon cayenne pepper 

• 5 cups chicken or vegetable stock 

• 1 cup cream or coconut milk 

• Chopped fresh chives or celery leaves 

Directions 

1. Melt butter in heavy large saucepan over medium heat. 

2. Add celery roots, onions and celery. Sprinkle with salt and pepper. Cover and cook until tender, stirring occasionally, about 20 minutes. 

3. Add garlic, celery salt and cayenne pepper and stir 1 minute.. Add stock. Bring to boil. Reduce heat and simmer until vegetables are 

very tender, about 15 minutes. 

4. Puree soup in blender in batches until smooth. Return to saucepan. Add cream. Simmer until thickened to desired consistency, 

about 5 minutes. 

5. Ladle soup into bowls. Sprinkle with chives and serve. 



49


Roasted Asparagus Salad with Arugula 

The combination of the arugula and asparagus makes this salad perfect. 

Ingredients 

• 3 pounds fresh asparagus, trimmed 

• 1/4 cup olive (and more for coating pan) 


• 1 small red onion, sliced paper thin 

• Bag of Arugula cleaned 

Dressing 

• 1/4 cup olive 

• 1 tablespoon cider or red wine vinegar 

• 1 tablespoon Dijon mustard 

• 1 teaspoon lemon juice 

• 1/2 teaspoon salt 


Directions 


1. Take a 13x9 baking dish and brush olive oil to coat. In a small bowl combine olive lace asparagus in a 13-in. x 9-in. x 2-in. baking dish 

coated with olive oil. In a small bowl combine oil and garlic; pour over asparagus and turn to coat. Bake, uncovered, for 20 minutes or until 

tender, rotating asparagus in the pan after 10 minutes. Cool completely. 

2. Combine dressing ingredients in a small bowl 

3. To serve, place asparagus on platter, add red onion and arugula and pour dressing over the top. 

. 



Ginger Glazed Pork Loin 

Sometimes I am afraid to make pork when entertaining. As we all know you can over do it and there is no recovery except for a back up 

loin. I have made this dish several times and it has been a hit. If there are any leftovers add it to the asparagus and arugula salad for lunch 

the next day! 

Ingredients 

• 4 pounds boneless pork loin roast (center cut) 

• 6 ounces ginger preserves (jar) 

• 1 shallot, chopped 

• Juice from 2 lemons 


• 1/3 cup mustard Dijon Mustard 



• Fresh sage leaves, garnish 

Directions 


1. On a clean board take the pork roast and pat down with a white paper towel. Season with salt and paper. 

2. Take a roasting pan and line the bottom with foil (for easy clean up) and place the pork on the roasting rack. Let sit for a few minutes. 

3. To make the glaze, In a medium bowl combine ginger preserves, shallot, lemon juice, olive oil, and mustard. Take half of the mixture 

and put into a small sauce pan. 

4. Using the half remaining ginger mixture from the bowl take a brush and coat the pork loin roast. 

5. Put in oven for 25 minutes then reduce heat to 335 degrees F for about 1 hour. (Timing will depend on the size of the pork loin 

roast). The temperature of the pork loin should register at 145 degrees F. 

6. Remove from the oven and cover loosely with foil for at least 10 minutes. (This will allow the juices to redistribute evenly) 

7. While the roast is resting warm the remaining glaze over medium heat and bring to a simmer. Remove from head and put in a bowl, 

slice roast and garnish with sage leaves. 



51

Brunch or Breakfast for a Crowd 

Planning a Brunch or Breakfast for a Crowd 

We all love our breakfast. Do you ever hold brunch at your house for a holiday? Or you just want to invite a few friends over for a Saturday 

morning breakfast. Let’s combine eggs, waffles, pancakes, breads and a smoothie. 

Here is my suggestion for a delicious brunch and I am including more of my breakfast recipes for you. A good rule to follow is to have 

something for everyone. Check out the rest of my breakfast recipes to enjoy! 

Breakfast or Brunch 

Double Chocolate Raspberry Mini-Muffins 

Zucchini Bread 

Mushroom, Tomato and Onion Frittata 

Baked Apple German Pancake 

Sweet Potato Hash Browns 

Smoothie Parfait topped with a nut crunch. 



Double Chocolate-Raspberry Muffins 

I love the combination of chocolate and raspberry. This is a great muffin for serving a crowd. Also check out my morning glory muffin 

recipe in this book too! 

Ingredients 


• 1/4 cup gluten-free unsweetened cocoa 

• 1/2 teaspoon baking soda 



• 1/2 cup palm shortening 

• 1/4 cup maple syrup 

• 1 teaspoon vanilla 

• 1 cup frozen raspberries 

• 1/2 cup all natural chocolate chops 

Equipment: Mini muffin trays or Regular size muffin trays 

Directions 

1. Sift together coconut flour, cocoa powder, baking soda, salt in a large bowl. 

2. In another bowl whisk together shortening, syrup, eggs, and vanilla. Pour into dry ingredients and stir just until moistened. 

3. Fold in raspberries and chocolate chips. 

4. Pour batter into your lined mini-muffin or regular muffin trays 

5. Top with additional chocolate chips and raspberries if desired. 

6. Bake for about 20 minutes or until toothpick inserted in center comes out clean. Time will vary depending on the size of your muffins 



53


zuchinni bread 

Zucchini is one of my favorites. You can grill, fry, bake for any meal of the day. I remember the first time I made zucchini bread for my kids. 

They both ate it up saying it was the best banana bread. I didn’t have the nerve to tell them it was zucchini bread until years later! Now they 

ask for it when they come home to visit and ask for one to take a loaf with them! 

Ingredients 


• 1/2 cup coconut oil or ghee 

• 3/4 cup honey 

• 2 cups grated zucchini, about 2 zucchini’s 


• 1/2 teaspoon baking powder 

• 1 teaspoon baking soda 

• 1 teaspoon cinnamon 


Directions 


1. In a large bowl, beat eggs until they are light and frothy. Mix in 

coconut oil or ghee, and honey. Stir in zucchini and vanilla. 

2. In a separate smaller bowl, whisk all of the dry ingredients together. Stir the dry ingredients into the egg mixture. 

3. Pour into loaf pan and bake 60 minutes or until dry in the middle with a toothpick 



Mushroom, Tomato and Onion Frittata 

Ingredients 

• 2 tablespoon unsalted butter or coconut oil 

• 12 oz mushrooms, sliced 

• 2 vine-ripened tomatoes, sliced 

• 1/2 red onion, thinly sliced 

• 1 garlic clove, minced 


• Water 



• 3 green scallions, sliced, plus more for garnish 

• 1/2 cup flat-leaf parsley leaves 

Directions 

Preheat broiler 

1. In a large oven save sauté pan over medium heat. Add 1 

tablespoon butter or coconut oil. Add the sliced mushrooms, 

tomato slices and red onion. Cook for 3-4 minutes until 

tomato is just softened. Remove from pan and pup on a plate. Wipe pan down with a paper towel. 

2. In a bowl lightly beat eggs with 1 tablespoon water, salt and pepper. Stir parsley, scallions and the mushroom and tomato mixture. 

3. Add remaining tablespoon of butter or coconut oil to the sauté pan over medium-low heat. Add the egg mixture, stir briefly, then 

cook for 5-6 minutes until golden underneath and nearly set. 

4. Use a rubber spatula to rub around the edges of the frittata. 

5. Place pan under preheated broiler for 3-4 minutes or until just set and top is golden. Slide onto a board. Garnish the top with 

additional scallions 

6. Slice and Serve! 



55


Sweet Potato Hash with Poached Eggs 

Ingredients 

• 2 large sweet potatoes, peeled and cubed into 1-inch cubes 

• 4 tablespoons olive oil, divided 

• 1 small yellow onion, chopped 

• 1 red bell pepper, chopped 

• 1/4 cup green onions 

• 3 cloves garlic, chopped 

• Sea salt and freshly ground black pepper 

• 3 tablespoons chopped fresh parsley 

Directions 

1. Add the potatoes to a large saucepan of salted boiling water and simmer until tender. Drain and dry completely with paper towels. (Or 

microwave for 3-4 minutes). 

2. Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add the yellow onions, bell peppers, green onions, and garlic, 

and sauté until tender and lightly golden, 5 to 6 minutes. Season with salt and pepper and remove to a bowl. 

3. Add the remaining 2 tablespoons oil to the skillet, and then add the drained and dried sweet potatoes. Cook in a single layer, stirring 

occasionally, on medium heat until they are tender, about 6 minutes. Increase the heat to high and cook, without stirring, until the potatoes 

are golden and crisp, about 2 more minutes. 

Meanwhile – Take out as many eggs as you want to make 

Note: I use about 1 tablespoon of white wine vinegar to the pan. 

1. Pour enough water into a 10-inch nonstick skillet or any pan to fill with water. I add about 3 inches of water. Place over high heat, and 

bring to a boil. Add the vinegar. 

2. Gently crack each egg into a small ramekin then lower into the water and drop it in. I don’t like runny eggs so I cook for about 4 minutes. 

After you make these a few times you will know what works. 

3. Using a slotted spoon gently take out each egg and put on a paper towel. Plate the hash and gently place eggs on top. 



Blueberry Parfait 

For the protein smoothie - serves 2 

Ingredients 

• Ice 


• 3/4 cup blueberries, frozen 

• 1 banana 

• 1 scoop of protein 

Directions 

Mix well in a blender (for the parfait you want it thinker than normal) 

nut crunch 

Ingredients 

• 1/2 cup Raw Sunflower Seeds 

• 1 cups of Almonds either chopped or slivered 

• 1/2 cup Raw Pumpkin Seeds 

• 1/2 cup of grapeseed oil or any oil of your choice, 

• 1/2 cup of dried blueberries or cranberries 

(coconut oil works well) 

• 1 cup of Almond Meal 

• 1/2 cup of 100% Raw Organic Honey 

• 1 cup Shredded Unsweetened Coconut 

• 1 teaspoon of vanilla 

• 2 tablespoon unsweetened Cacao Powder 

Directions 

• 1-2 teaspoons cinnamon 

Preheat your oven to 325 degrees. 

1. In a large mixing bowl, combine all the DRY ingredients and mix them well 

In a separate bowl combine your entire wet ingredients microwave on high for 20-30 seconds to help mix it better. 

2. Once warm, pour the liquid over the dry ingredients and mix it well. make sure you coat everything. 

3. Place your coated mixture on a foil lined, baking sheet and spread it out evenly. 

Bake in the oven for 25 minutes. 

4. Remove it from the oven and stir it around to make sure nothing burns. I put it back in a mixing bowl and then re-spread it back on the 

. baking sheet, and back in the oven for 5 minutes. 

5. Remove and let it air cool. It will be somewhat soft, no worries! it tastes better cold, and as it cools it will develop its crunchiness. 

To make the Parfait 

Pour 1/2 of a glass with the smoothie, add a few handfuls of crunch mix, then add more smoothie and top with crunch on top! Grab a 

spoon and enjoy! 



57

Tuscan Dinner 

Tuscan Dinner 

Tuscany was one of my favorite places to visit in Italy. I left there planning my next visit and have recreated every dish I enjoyed. Not only is 

this region of Italy beautiful but the food was amazing and extremely cozy. 

Appetizer 

Pepper Arrotolati - Rolled Bell Peppers 

Soup 

Zuppa Toscana 

Salad 

Calarmai Salad 

Herb Stuffed Tomatoes 

. 

Main Course 

Arista alla Fiorentina - Florentine Roast Pork 

Grilled Eggplant Tuscan Style 

Tuscan Sea bass 


Tuscan Dinner 

Zuppa Toscana 

Every Italian means traditionally begins with a soup! This is the perfect Tuscan soup. 

Ingredients 

• 1 pound ground Italian sausage 

• 1 teaspoon crushed red peppers 

• 1 large diced white onion 

• 3 pieces bacon, chopped 


• 10 cups low-sodium chicken broth 

• 1 cup heavy cream 

• 1 of a bunch of kale 

Directions 

1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients. 

2. In the same pan, sauté bacon, onions and garlic over low-medium heat for about 15 minutes or until the onions are soft. 

3. Add chicken broth to the pot and heat until it starts to boil. 

4. Add the heavy cream and just cook until thoroughly heated. 

5. Stir in the sausage and the kale, let all heat through and serve. Delicious! 



59

Tuscan Dinner 

Pepper Arrotolati - Rolled Bell Peppers 

This is such a pretty appetizer and it looks fancy but nobody needs to know how easy this was to prepare! 

Ingredients 

• 6 red or yellow bell peppers (or a mix), cut into 1 inch wide strips (along the longest length, in order to have long strips) 

• 1 pound ground beef 

• 1/2 pound ground pork 

• 1/2 cup almond flour 

• 1 teaspoon basil 

• 1 teaspoon parsley 

• 1/2 teaspoon red pepper flakes 

• 1 large egg 


• 1/2 freshly ground pepper 

• Toothpicks 

• Coconut oil or Olive oil 

Directions 

Preheat oven to 375∞F 

1. To make cutting the bell peppers into strips easier, you can first soften them by placing 2-3 at a time inside a small plastic bag and 

heating them up in the microwave for 2-3 minutes. The vapor that forms makes them soft and easier to cut and clean. 

2. In a large bowl add meat, then add the almond meal and egg. Mix well. Add basil, parsley, red pepper flakes, salt and pepper. 

3. Take some meat and spread it on the bell pepper strips with the back of a spoon. Take one end of the strip and roll up onto itself until 

you have a small roll. Fasten closed with one or two toothpicks. 

4. Pour enough olive oil into a long tray to cover bottom. Place the rolled up bell peppers flat on one layer, close to each other (you 

should see the meat filling from the top and rolled up peppers). Bake for 20-25 minutes or until tops of rolls are slightly browned. 

5. Remove and let cool 10 minutes before serving. 


Tuscan Dinner 

Calamari Salad 

I thought it would be nice to include a seafood salad. When I was in Tuscany in 2009 this salad was on a few menus and delicious each 

time it was served to us! 

Ingredients 

• 2 pounds squid cleaned 

• 1/5 cup dry white wine 


• 1/2 – 3/4 teaspoon freshly ground pepper 

• 2 garlic cloves red hot red pepper flakes 


• 4 sprigs fresh parsley 

Vinaigrette Dressing Ingredients 

• 1 clove garlic, finely minced 

• 3 tablespoons finely-chopped fresh parsley 

• 1 lemon, juice 

• 1 tablespoon red wine vinegar 

• 1/2 cup finely-chopped red onion 


Directions 

1. Prepare squid by cutting the tube into strips about 1/2-inch wide and tentacles into bite-sized pieces. There should be about 3 1/2 cups. 

2. Put the squid into a saucepan or large sauté pan and add the wine, salt, pepper, garlic cloves, red pepper flakes, bay leaf and parsley 

sprigs and enough water to cover the squid. Bring to a boil and reduce heat, cover and let the squid cook about 1 minute or just until the 

squid gets firm. 

3. Mix vinaigrette ingredients in a bowl and toss the cooked squid with the vinaigrette. Serve warm or cold. 



61

Tuscan Dinner 

Herb Stuffed Tomatoes 

Stuffed tomatoes is a treat when someone else makes them! Let your guests enjoy these freshly made tomatoes with fresh herbs. I like to 

sprinkle fresh parmesan cheese after I place them on the platter as I am ready to serve! 

Ingredients 

• 8 ripe tomatoes (try to get all the same size) 

• 2 oz almond flour 

• 3 cloves garlic, chopped 

• 2 tablespoons chopped parsley 

• 2 tablespoons chopped basil (save a few leaves for garnish) 

• 1 tablespoon chopped rosemary 

• 1 tablespoon thyme 

• 1 teaspoon oregano 


• 1/2 teaspoon plus for tomatoes 


• Fresh parmesan cheese for garnish 

Directions 


1. Cut tomatoes in half, with a spoon carve out the pulp and seeds and collect pulp in a bowl. Lightly salt the inside of the tomatoes and 

place on a lined baking sheet. 

2. In a food processor or blender add almond flour, garlic, herbs, oregano, salt and pepper. Blend until it looks like a paste. If it is runny 

add more herbs. Taste for additional salt. 

3. Stuff tomatoes with herb filling. Pressing down so the filling into the tomato. 

4. Bake in the oven for 20 minutes. 

5. Garnish with a clipping of basil on each tomato and sprinkle with fresh parmesan cheese 


Tuscan Dinner 

Arista alla Fiorentina - Florentine Roast Pork 

Arista derives from the Greek word aristos, meaning “best”. According to tradition, some Greek clergymen which visited Florence in 

1430 for a Ecumenical Council were served the Tuscan-style roast pork and found it “aristos” or very good. 

Ingredients 

• 2 pounds boneless center-cut pork loin roast 

• 3 teaspoons chopped fresh rosemary 

• 4 cloves of garlic, minced 


• 1/2 teaspoon ground black pepper 

• Twine for the pork 


Directions 

1. In a small bowl mix together the rosemary, garlic, salt and pepper. 

2. Make deep cuts into the pork roast, stuff the incisions with the 

garlic mixture and spread any remaining mixture over the entire 

surface of the meat. 

3. Tie the roast with cooking twine to maintain its neat, 

compact shape and ensure even cooking; if it is a single-piece 

roast, then the tying is optional. 

4. Over medium heat add oil into a large enough saucepan or cast iron pan.. Add the pork roast brown all sides (about 8-10 minutes). Now 

place the roast on a baking dish or if you are using a cast iron pan. (the dish/pan should not be too big otherwise the juices will dry out before 

you can use them) and place it into the oven to cook for about an hour and a half. Check the roast periodically and baste with the pan juices, 

turning the roast around every once in a while. 

5. If you have a meat thermometer, the roast is done once the thickest part of the roast has reached 150-155 ∞F. 

6. Remove the roast to a cutting board, cover loosely with aluminum foil and let stand for 15 minutes. Slice the meat and serve with 

the pan juices. 



63

Tuscan Dinner 

Grilled Eggplant Tuscan Style 

This is another of my favorite dishes while in Tuscany! Remember You can bake up a bunch of eggplant and when ever you don’t use for 

this dish. Place in a freezer safe bag to use later for another dish. 

Ingredients 

• 1 large eggplant 

• 1/4 cup extra virgin olive oil 


• 1 teaspoon dried oregano 

• 1/2-1 crushed red pepper red pepper (optional) 

• 2 large fresh tomatoes, sliced 

• A bunch fresh basil leaves 



Directions 


1. Slice eggplant into 1/4-1/2 inch thick round slices. Put on a board and lay a paper towel on top and place a heavy plate on it for 10 

minutes. That will drain out some of the water. 

2. Drizzle olive oil over slices and brush lemon juice over eggplant and let sit for 5 minutes until absorbed. 

3. Sprinkle oregano, red pepper and salt and pepper to taste, over slices. 

4. Using a grill pan, add olive oil on the bottom and grill 5-8 minutes on each side until slightly charred. Put in an oven safe pan. Layer 

eggplant with tomato, a basil leaf. Bake in the oven for 20 minutes. 

5. When ready to serve chop additional basil leaves and sprinkle over top 


Tuscan Dinner 

Tuscan Sea Bass 

Sea Bass has become one of my top white fish choices. Your guests will feel extremely special if you serve them this dish! 

Ingredients 

• 1 medium onion, sliced 

• 2 pounds sea bass 

• 3 ripe tomatoes 

• 2 lemons, thinly sliced 

• 3/4 cup dry white wine 


• 1 teaspoon dried thyme or fresh 

• 2 teaspoon fresh parsley 

• 1 tablespoon olive oil, plus more for coating pan 



Directions 


1. In an oven safe dish lightly drizzle the bottom with olive oil. 

2. Gently rinse the sea bass and salt and pepper each side then place on top of the sliced onions. Slice the tomatoes removing the seeds and set 

them around the sea bass. 

3. Add the sliced lemons by covering up the sea bass. Add the wine and bay leaf. 

4. Bake for 20 minutes 

5. Before serving sprinkle the sea bass with minced parsley and thyme leaves. 



65

Entertaining for the Holidays! 

Entertaining for the Holidays! 

We all have our family traditions when it comes to the holidays! Sometimes you want to change the menu around or want to add something 

a little different. Here is my selection of great Entertaining recipes that are all healthy and gluten free. You can serve them to your family 

and friends without any of the bad stuff we just don’t need to eat! All of these recipes have been taste tested by my family and friends so I am 

sure you will enjoy making them for yours! 


Easter 

easter 

I love Eater. I remember being a little girl and my sister and I would be so excited getting all dressed up. Of course we loved the Easter 

egg hunt but now being a mother I enjoy all of us getting dressed up and now watching the little kids run around the yard. 

The fresh air of spring and tons of smiles in the house makes this holiday extra special. I like to have many appetizers then a lighter 

dinner. Of course delicious desserts for later if there is any room after we all snuck into the kids candy from the plastic eggs! 

Appetizer 

Bacon deviled eggs 

Smoked Salmon 

Salad 

Simple tossed salad 

Main Course 

Stuffed flounder with spinach and herbs 

Roasted lamb 

Dessert 

Chocolate Pudding 



67

Easter 

Bacon Deviled Eggs 

There is something about deviled eggs! If I made them for my family they would not eat them but if I serve them at a family gathering. They 

love them! 

Ingredients 

• 12 eggs 

• 4-5 slices bacon 

• 1/2 cup mayonnaise (gluten free) 

• 2 1/2 tablespoons finely shredded cheddar cheese 

• 1 tablespoon mustard 

• Fresh chives, chopped 

Directions 

1. Fill a large sauce pan 1/2 with cold water. Cover and bring to a boil. 

2. Remove from heat add in eggs, cover and set time for 12 minutes. 

3. Take eggs out of the water and let cool. (I put them into a colander and let cool water run on them just for a minute. 

4. Heat a large sauté pan over medium-high heat and cook 

bacon until crispy. Put on a plate covered with a paper towel. 

Crumble when cool. 

5. Lightly hit the counter with the egg and peel then slice in half. 

6. Remove yolks and add to a small bowl. Smash with a fork. 

7. Combine mayonnaise, bacon, cheese, mustard and chives. 

8. Fill each egg with the mixture. Put on your platter, cover and 

refrigerate until ready to serve 


Easter 

Smoked Salmon Platter 

Some of our friends are vegetarians and I always make a smoked salmon appetizer. The only problem is that everyone enjoys this one!! 

Ingredients 

• 1 pound sliced smoked salmon 

• 2 teaspoons chopped fresh dill 

• 2 tablespoons chopped shallots 

• 2-3 tablespoon capers, rinsed and drained 

Directions 

1. Arrange salmon slices on large platter. 

2 Sprinkle shallots and capers over salmon. Serve salmon platter 

Simple Tossed Salad 

Some of our friends are vegetarians and I always make a smoked salmon appetizer. The only problem is that everyone enjoys this one!! 

Ingredients 

• 8 ounces spring mix salad greens 

• 2 cans (11 ounces each) mandarin oranges, drained 

• 1/2 cup crumbled blue cheese 

• 1/4 cup chopped pecans, toasted 

• 1/2 cup cranberry-raspberry juice 

• 3 tablespoons white wine vinegar 

• 1 tablespoon olive oil 

Directions 

1. In a salad bowl, combine the greens, oranges, blue cheese and pecans. 

2. In a small bowl, whisk the cranberry-raspberry juice, vinegar and oil. Drizzle over salad and toss to coat. Serve immediately. 



69

Easter 

Stuffed Flounder with Spinach and Herbs 

There is something about deviled eggs! If I made them for my family they would not eat them but if I serve them at a family gathering. They 

love them! 

Ingredients 

• 1 pound fresh baby spinach 

• 2 cloves Garlic, minced 

• 1/4 cup fresh Parsley, chopped 

• 1 teaspoon dried thyme (or 1 tablespoon of fresh) 

• 1/4 – 1/2 teaspoon red pepper flakes, optional 



• 1 tablespoon unsalted organic butter, melted 

• 4 flounder fillets (about 5 to 6 ounces each) 

• 2 cups prepared marinara or tomato sauce 

• 1 lemon, thinly sliced 

• 1 tablespoon of Olive Oil for sauté and extra to drizzle 

Directions 

Preheat the oven to 400 degree F. 

1. In a sauté pan over medium heat add 1 tablespoon olive oil add the spinach and cook for about 4 minutes add in garlic, parsley, thyme and 

cook for another minute then add in red pepper flakes and stir well together. Remove from heat and cool. Coarsely chop the spinach and 

place it in a bowl. Season to with salt and pepper. 

2. Divide and spread the spinach on top of the fish. Starting at the short end, roll each fillet up like a jelly roll. 

3. Brush a casserole dish with 1 tablespoon of butter. Add the fillets, and pour the marinara sauce and add lemon slices. 

4. Bake the flounder for 20 to 25 minutes, or until the fish turns white and easily flaked with a fork. 

5. Drizzle a little olive oil over the fish and serve. Add a little extra fresh parsley for garnish! 


Easter 

Roasted Lamb Dinner 

Many Italian dishes include lamb and this roasted dinner is full of flavor. Your family or guests will love this dinner. 

Ingredients 

• 5-6 pounds whole let of lamb 

• 3 tablespoon dijon mustard 



• 4 twigs fresh rosemary, chopped 

• 1/2 teaspoon coarsely ground black pepper 


• 4 fresh sage leaves 

• 2 celery ribs, cut in 1-inch chunks (about 2 cups) 

• 2 medium carrots, cut in 1-inch chunks (about 2 cups) 

• 2 medium onions, cut in large chunks (about 3 cups) 

• 2 cups dry white wine 

• 1/3 cup red wine vinegar 

• 1 cup extra-virgin olive oil 

• 3 cups chicken stock 

• 2 teaspoons arrowroot powder 

Directions 

1. Take lamb and place in a large dish or bowl. 

2. Using a medium bowl combine dijon mustard, lemon zest, garlic, rosemary, salt and pepper. Take mixture and rub all over lamb, 

cover and refrigerate overnight. 

3. Preheat oven to 450 degrees. 

4. Take a large roasting pan. Add marinated lamb, and remaining ingredients. Cover with foil. 

5. Bake for 20 minutes, then reduce heat to 400 degrees F and roast for 55 to 60 more minutes for medium rare. The internal temperature 

should be at least 145 degrees F when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving. 

6. While lamb is resting. Take a sauce pan over medium heat and add in juice from roasting pan. Bring to a boil. Add in arrowroot 

powder and lower temperature. 

7. When serving add lamp and vegetables on platter. Pour gravy over or serve from a gravy boat. 



71

Easter 

Chocolate Pudding 

My kids love chocolate pudding! I never told them that avocados is a main ingredients. They said it was the BEST chocolate pudding ever!! 

I like to garnish with unsweetened coconut. 

Ingredients 

• 2 ripe avocados 

• 1/2 cup cocoa powder 

• 1/2 cup raw honey 

• 1/2 cup coconut milk (from a can) 

• 1 teaspoon vanilla extract 


• Finely chopped unsweetened coconut, garnish 

Directions 

1. Add all ingredients (except for coconut) in a blender or food 

processor. 

2. Divide into individual servings, cover with plastic until 

ready to serve. 

3. Garnish with coconut and Enjoy! 


Thanksgiving 

Thanksgiving 

What is your favorite holiday? My first favorite holiday is Thanksgiving. The main reason is you can create an amazing meal and easily 

combine family and friends to a thankful feast enjoyed by everyone! The leftovers are the best and you can be guilt free picking at them 

later in the evening or recreate for another meal. I love making a turkey pot pie and turkey soup with my leftovers! If you really want the 

mashed potatoes then go for smashed cauliflower (recipe in book). 

Here is a quick tip on deciding how big a turkey to get! 

• 10-12 people: 12-15 pound turkey 



Appetizer 

Spinach Dip 

Potato Sticks and Roasted Tomato Salsa 

Kale Chips 

Bacon wrapped asparagus and scallops 

Soup 

Butternut Squash Soup with Pear 

Salad 

Mix Greens with cranberries and pistachios 

Sides 

Maple Sweet Potato Mash 

Lemony Brussels Sprouts 

Cranberry Sauce 

Main Course 

Turkey and Gravy 

Chestnut Stuffing 

Dessert 

No crust pumpkin pie 



73

Thanksgiving 

Spinach Dip 

This is a family favorite at my house! If I forget to make 

this dip my kids wonder why. 

Ingredients 

• 1 10-ounce package frozen chopped spinach 

• 1/2 cup parsley, chopped 

• 1/2 cup green onions, chopped 

• 1/2 tsp. salt 

• 1/2 tsp. pepper 

• 2 cups gluten free mayonnaise 

Directions 

1. Thaw the spinach. Drain for several hours. 

2. Mix spinach with other ingredients. 

3. Chill to blend flavors. 

4. Serve with fresh carrots, cauliflower, cucumbers, and 

other favorite vegetables 


Thanksgiving 

Crispy Potato Sticks with Roasted Tomato Salsa Recipe 

Just because we have the family together we don’t need to have out chips and salsa. How about some delicious strips of sweet potatoes 

with a great salsa. If you want to combine potatoes and use both white and sweet. It will look nice and be sure to make everyone happy! 

If you don’t want to make the tomato salsa then in a decorative bowl add your homemade ketchup and drizzle apple cider vinegar! 

You can change the number of potatoes depending on amount of people you are serving. Basically I count a potato per person 

Ingredients 

• 4 large sweet potatoes 

• Safflower oil, or other high-heat stable oil including coconut oil 

• Sea salt 

• Freshly ground pepper 

Directions 

Preheat the oven to 425 degrees F. 

1. Line a two baking sheets with parchment paper 

2. Scrub and rinse the potatoes; dry them off and quarter them; halve again and slice into long thin matchsticks. 

3. Toss the potato sticks into a bowl. Drizzle with just enough oil to coat; season and toss well. 

4. Spread the potato sticks on the parchment lined baking sheet(s) in a single layer. Place in the upper third of the oven and bake for 

ten minutes. 

5. Using a thin flexible spatula, turn the sticks over and return them to the oven for another ten minutes or so until the potatoes are golden 

and sizzling on the outside, yet still tender in the center. 

6. Drain the potato sticks briefly on a paper towel; sprinkle with sea salt. Set out in a decorative platter with Roasted Tomato Salsa 

Roasted Tomato Salsa 

Ingredients 

• 1 12oz can organic fire-roasted whole tomatoes (recommend Muir Glen) • 1 tablespoon olive oil 

• 1/2 red onion, finely chopped 

• 1 tablespoon lime juice 

• 3-4 cloves garlic, minced 


• 1/4 to 1/2 teaspoon cayenne pepper, 

Directions 

• 1/4 teaspoon agave nectar 

1. In large bowl add the tomatoes and chop finely (or pulse in a food processor). 

2. Add remaining ingredients and combine well. Cover and chill for at least 1 hour before serving or refrigerate in a sealed container for up 

to 3 days 



75

Thanksgiving 

Bacon Wrapped Asparagus 

Ingredients 

• 30 asparagus stalks, hard base removed 

• 10 slices bacon 

• Sea salt and freshly ground black pepper to taste 

Directions 

Preheat your oven to 450 F. 

1. Wrap each bacon slice around a bundle made with 3 asparagus stalks 

and secure with toothpicks. 

2. Place on a baking sheet lined with foil and season to taste with sea salt 

and freshly ground black pepper. 

3. Place in the oven to cook for about 20 minutes. 

4. Remove the bacon wrapped asparagus from the oven and serve alone 

Scallops Wrapped in Bacon 

Ingredients 

• 2 pounds bacon (regular sliced, not thick) 

• 2 pounds sea scallops, medium size and remove the side-muscle 

• Toothpicks to secure bacon 

Directions 

1. Preheat your broiler 

2. Cut bacon strips in half. 

3. Wrap a piece of bacon around each scallop; secure with toothpick. 

4. Arrange the wrapped scallops on a baking sheet. 

5. Broil 5 inches from heat for 3 minutes per side, or until bacon is crisp. 

Remove and garnish plate, enjoy! 

. 


Thanksgiving 

Baked Kale Chips 

I found in some of the health food stores you can purchase a bag of chopped kale. Or buy a bundle and chop 

Ingredients 

• 1 bunch kale 

• 1 tablespoon olive oil 

• 1 teaspoon seasoned salt 

Directions 

Preheat an oven to 350 degrees F (175 degrees C). 

1. Line a non-insulated cookie sheet with parchment paper. 

2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry 

kale with a salad spinner. 

3. Drizzle kale with olive oil and sprinkle with seasoning salt. 

4. Bake until the edges brown but are not burnt, 10 to 15 minutes 

Butternut Squash Soup With Pear 

Ingredients 

• 2 tablespoons vegetable oil 

• 1 yellow onion, chopped 

• 1 large butternut squash, cubed 

• 2 (14-ounce) cans fat-free, less-sodium chicken (or vegetable) broth, or apple cider 

• 2 chopped peeled pears or apples 

• 1 cup low sodium chicken broth 

• 1/4 cup maple syrup 




• Chopped chives for garnish 

Directions 

1. Heat oil in a Dutch oven over medium heat. Add onion; cook, stirring, 5 minutes, or until softened. Stir in next 8 ingredients (through 

black pep-per), and bring to a boil over high heat. Reduce heat to low, cover, and simmer 20 minutes, until squash is very soft. 

2. Puree soup in batches in a blender. Serve hot, garnished with chives 



77

Thanksgiving 

Mixed Green Salad with Cranberries and Pistachios 

Ingredients 

• 3 tablespoons extra-virgin olive oil 

• 2 tablespoons Champagne vinegar 

• 1/2 teaspoon sugar 

• Sea salt and ground pepper 

• 1 head endive, trimmed and sliced crosswise into 1/2-inch pieces 

• 1 large container mix greens 

• 1/2 cup dried cranberries 

• 1/2 cup toasted pistachios, roughly chopped 

Directions 

1 In a medium bowl, whisk together oil, vinegar, and sugar. Season with salt and pepper. Add endive, mixed greens, cranberries, 

and pistachios. 

2 Toss to combine; season with salt and pepper. 

turkey 

Turkey talk: If the turkey has been refrigerated, bring it to room temperature before cooking. Keep it in its plastic wrapping until you are 

ready to cook it. While in the refrigerator, and or while you are bringing it to room temp, have the bird resting in a pan or large dish, so that 

if the plastic covering leaks for any reason, the juices will stay in the pan/dish and not make a mess. If you are using a frozen turkey, you will 

need to defrost it in the refrigerator and it can take 3 days. Allow approximately 5 hours of defrosting for every pound. 

Handle a raw turkey with the same amount of caution as when you handle raw chicken - use a separate cutting board and utensils to avoid 

contaminating other foods. Wash you hands with soap before touching anything else in the kitchen. Use paper towels to clean up. 

This recipe will not include stuffing the turkey! 

Ingredients 

• 1 turkey, approx. 15 lbs.* 

• Juice of a lemon 

• Salt and pepper 

• Olive oil and/or melted unsalted butter 

• 1 medium yellow onion, peeled and quartered 

• Tops and bottoms of a bunch of celery 

• 2 carrots 

• 1 lemon sliced 

• Sprigs of fresh rosemary, thyme 


Thanksgiving 

Directions 


1. Remove giblets (heart, liver and gizzard). You can use the giblets to make your gravy! 

2. Rinse the entire turkey (inside and out) well and if there any feather stubs – just pull them out. Pat dry with a clean white dish cloth or 

paper towel. 

3. Set turkey in large roasting pan. 

4. Pour juice of lemon inside the turkey cavity. Season the entire turkey with salt and pepper 

5. To increase the flavor add onion, celery, carrots, lemon and a few springs of rosemary in the cavity. Use your hands and stuff it in there 

good so it stays in place. 

6. Using kitchen string – tie the lets together and tie a string around the body of the turkey to hold the wings nice and tight. 

7. Rub olive or butter (or both) all over the outside of the turkey. Pour water or chicken broth to the bottom of the pan to about 1 inch 

up the pan. 

8. Place pan in the oven for 45 minutes, baste then lower temperature to 350 degrees. You will want to look at it every 30 minutes for 

basting. If the skin starts to get too brown then lightly cover with tin foil and just remove 30 minutes before the turkey is done. You want the 

internal temperature to reach 160 degrees F at the breasts. The turkey will continue to cook once out of the oven. The turkey should rest 

for at least 20 minutes before carving. This will give you time to make your gravy 

Turkey Gravy 

Once you remove the turkey take a whisk and scrape up all of the drippings. Over medium heat add to a sauce pan. You may need to add 

additional chicken stock. 

• In a small bowl (I use a ramekin) add about 3 tablespoons of cornstarch or arrowroot powder (you can use flour but corn starch does not 

lump up). 

• Add enough cold water to cover the cornstarch and stir with a fork. 

• Once the broth starts to boil add in liquid cornstarch. Add pepper and chop up 1 spring of rosemary and if you have any lemon juice left – 

just add a little! 

• Taste for any additional seasonings and turn to a simmer while 

you carve the gravy. It will begin to thicken! 

© 2012-2013 Cindy’s Table 


79

Thanksgiving 

Stuffing Recipes for the Turkey 

Here are a few of my stuffing recipes. Each year I decide on different recipes to serve to my family or friends. 

Pork Butt Stuffing 

I have to start with my family’s favorite stuffing recipe. My grandmother and mother both stuff their turkeys with this stuffing. You can if 

you want but remember it will increase the cooking time but I have to admit – the crusty meat on the outside of this is pretty amazing. I am 

guilty of taking a fork and eating it before I spoon it out to the serving bowl. 

Ingredients 

• 2 tablespoons olive or coconut oil 

• 3 celery stalks, chopped 

• 1 small shallot, chopped 


• 2-3 garlic cloves, diced 

• 2 pounds ground pork 

• 2 large eggs, whisked 

• 2 teaspoons bell seasonings 



• 1/2 teaspoon allspice 

• 1 1/2 cup chicken or beef broth 

• 2 tablespoons organic unsalted butter 

Directions 


1 Heal a large sauté pan with oil over medium heat. 

2 Add celery and let cook for about 3 minutes (until it becomes tender). Add in shallot, onion and garlic. Let sauté for about 2 minutes. 

Take out of pan and put into a large bowl. 

3 Add remaining ingredients except the butter and combine well. 

4 Prepare a baking dish by coating with oil and add pork mixture. Top with pieces of butter 

5 Bake for 1 hour 


Thanksgiving 

Sausage and Apple Stuffing 

I found the gourmet variety pack of mushrooms this past year and have been using them on a few of my recipes and it goes very well in this 

Thanksgiving stuffing. This can be made 1 day in advance and just warmed in the oven before dinner is served. 

Ingredients 

• 1 sweet potato, peeled and cubed 

• 1 1/2 pound ground pork sausage (or Italian chicken sausage) 

• 2-3 cloves garlic, diced 

• 4-5 celery stalks, chopped 

• 1 yellow onion, diced 

• 1 (12 oz container) mushrooms, diced 

• 2 apples, diced 


• 1 teaspoon dried sage 

• 2 large eggs, beaten 



• 3/4 – 1 cup low-sodium chicken broth 

• 2-3 tablespoons unsalted organic butter 

• Olive oil or Coconut Oil for cooking 

Directions 


1 Take a baking sheet and line with either foil or parchment paper. Make a single layer of sweet potatoes on the pan and drizzle with oil and 

season with salt/pepper. Bake for 20 minutes. Set aside. 

2 Heat a large sauté pan over medium-high heat with oil and add sausage. While cooking use a wooden spoon to break into small pieces. 

Cook for 7-8 minutes. Transfer to a large bowl. 

3 Using the same pan add garlic, celery, onion, mushrooms and apples and bay leaf over medium heat and cook for about 5 minutes. Add to 

the pan including the drippings. Discard the bay leaf. 

4 In the bowl add sage, eggs, salt, pepper and chicken broth (start with 3/4 cup and you may need to add more while cooking). Add the 

sweet potatoes and lightly combine together. 

5 Prepare a baking dish by coating with oil. Add sausage mixture, top with pieces of butter and bake for 50 minutes to 1 hour. You may 

want to baste with additional chicken broth. 

6 The top will be crispy and stuffing yummy! 



81

Thanksgiving 

Maple Sweet Potato Mash 

You can also substitute butternut squash for this same recipe! 

Ingredients 

• 4 pounds sweet potatoes (about 7 medium) 

• 4 tablespoons unsalted butter, melted 

• 1/4 cup pure maple syrup 

• Coarse salt and ground pepper 

Directions 

Preheat oven to 400 degrees. 

1 Pierce sweet potatoes all over with a fork. 

2 Place on a rimmed baking sheet. 

3 Bake until very tender when pierced with a knife, 1 hour. When cool enough to handle, halve sweet potatoes. With a spoon, scoop out 

flesh (discard skins); transfer to a food processor. 

4 Add butter and syrup; process until smooth. Season with salt and pepper. Serve warm 

CINDY’S TIP 

You can make this dish in advance and just warm before serving. Can be made 1 day in advance. 


Thanksgiving 

Lemon Brussels Sprouts 

I found in some of the health food stores you can purchase a bag of chopped kale. Or buy a bundle and chop 

Ingredients 

• 2 pounds brussels sprouts, trimmed and halved lengthwise 

• 1 1/2 tablespoons extra-virgin olive oil 

• 1/2 teaspoon hot or regular curry powder 

• Coarse salt 



Directions 

Preheat oven to 450 degrees, with racks in middle and lower third. 

1 Divide brussels sprouts between two rimmed baking sheets and toss each with oil and curry powder. Season with salt. 

2 Roast until browned in spots and tender when pierced with a knife, about 20 minutes, stirring and rotating sheets halfway through. 

3 Transfer to a serving dish and top with lemon zest and lemon juice. 



83

Thanksgiving 

Cranberry Sauce 

Ingredients 

• 1 bag (12 oz) cranberries 

• 2 oranges, juiced 

• 1/2 orange, zested and minced 

• 1 teaspoon fresh ginger, grated and minced 

• 1/4 cup agave Nectar or Coconut Crystals 


• 1/4 teaspoon cinnamon 

Directions 

1 Using a large sauce pan add orange juice, orange zest 

and ginger. Bring to a boil over medium/high. Once the 

liquid is boiling, add the cranberries. (this should take 

about 3-4 minutes) 

2 Reduce heat to medium and cook uncovered for 8-10 

minutes, stirring occasionally until the cranberries have 

burst. 

3 Remove from heat and add the agave, honey and 


Thanksgiving 

Perfect Pumpkin Pie 

This pumpkin is the perfect way to end a delicious Thanksgiving dinner! And it is good for you!! You can make this pie 1 day in advance 

and keep in the refrigerator covered. Let come to room temperature before serving. You can also substitute almonds for hazelnuts. 

Ingredients for Crust 

• 1/4 cup hazelnuts 

• 1/4 cup walnuts 

• 1 cup pecans 

• 1/4 cup (1 stick) unsalted organic butter (softened) 


• 1 tablespoon coconut oil, melted 

Directions 

1 Preheat oven to 350 F. Place the nuts in a food processor and pulse until the nuts are almond meal like consistency. 

2 Pour into a small mixing bowl, add the butter and salt and mix into a thick dough. For best results use your hand. 

3 Brush pie plate with coconut oil to coat, add crust mixture pressing with your fingers or the bottom of a small glass. 

4 Bake for 10 minutes, let cool 

Ingredients for Pie Filling 

• 1 – 14oz can of organic pumpkin puree 

• 1 1/2 teaspoons ground cinnamon 

• 1/4 teaspoon ground cloves 

• 1/4 teaspoon fresh nutmeg 

• 1/4 teaspoon fresh grated ginger 




Directions 

1. In a large bowl add and combine all of the ingredients together. 

2. Once your pie crust has cooled, pour filling into pan and bake for 45 minutes. 

CINDY’S TIP 

I like to serve with fresh whipped cream and I add a little vanilla and cinnamon in the cream! 

Goes great with the pumpkin pie! 



85

Christmas Eve 

CHrISTmaS EvE 

Christmas Eve is my second favorite holiday. It is when my family all gets together and we enjoy an Italian feast that last for hours. I 

remember my grandmother at the stove stating early in the morning. Our family enjoys the fried shrimp and my mother still makes over 10 

pounds (and it is just the appetizer). I am going to include a healthier version! I must let you know – once you make this shrimp dish it will 

become a family tradition in your house too! 

Because I am Italian our Christmas Eve is very Italian and pretty basic. 

Appetizer 

Italian fried shrimp 

Antipasti 

Soup 

Zuppa di Pesee 

Salad 

Salad with Tuna and Greens 

Small Plates 

Baccala 

Italian Meatballs with Gluten Free Pasta (or Spaghetti Squash) 

Herbed Cauliflower and Broccoli with Parmesan 

Dessert 

Individual baked apples 


Christmas Eve 

Italian Fried Shrimp 

You can’t have an Italian Christmas Eve without fried shrimp. Yes, it is a lot of work but you can make this dish in advance and keep 

in the oven on warm until ready to serve. Have some marinara sauce on the side for dipping.. This may be a tradition you want to 

start Now!! 

My mother and grandmother use breadcrumbs therefore if you can find gluten free breadcrumbs then go ahead and go for it!! 

Ingredients for Shrimp 

• 2 1/2-3 pounds large Shrimp, peeled and deveined 

• 3-4 large eggs 

• 2 tablespoons arrowroot powder or gluten free flour 

• 2 cups marinara sauce 

Ingredients for Breading 

• 2 teaspoons Arrowroot Powder or 1/4 cup gluten free flour 

• 1/2 teaspoon dried parsley 

• 1 cup Almond Flour 

• 1/2 teaspoon onion powder 

• 1 cup unsweetened Coconut Flakes 

• 1 teaspoon garlic salt 

• 1 teaspoon dried basil 



Directions 

• Coconut Oil (for frying) 

Preheat oven to 150 degrees F and set a baking sheet pan in the oven lined 

with foil. 

1 In a large bowl whisk eggs and add arrowroot powder or gluten free flour. 

2 In a large baking dish add all of the breading ingredients (except for the oil) and combine together with a fork. 

3 Take your deep fryer or large cast iron pan and fill 1/2 of the way with coconut oil. Using a candy thermometer heat to 350 degrees F. 

4 In batched add a handful of shrimp into egg batter then using a slotted spoon coat in the breading. Add into the fryer for about 7-8 

minutes. (I recommend you doing a test batch with only 2 shrimp and time them until they are done) The shrimp will turn pink. 

5 As you do this in batches carefully spoon from the hot oil to the 

heated pan in the oven. 

6 Warm you marinara sauce and have it ready for dipping! 


87

Christmas Eve 

Antipasto Platter 

This platter can be found in most of our family holiday dinners! I leave it out as an appetizer and what ever is left over goes into a smaller 

platter and served at dinner! There is normally nothing left over as most of my family will plop the meats into their green salad. 

Ingredients 

• 1/4 pound of each: 

o Hard salami (sliced in half) 

o Prosciutto (rolled tightly) 

o Mortadella (sliced in half and rolled 

o Capicolla (hot or sweet) 

o Pepperoni 

• 3 1/4-inch slices of provolone, cubed 

• 2 large mozzarella balls, chopped into bite-size pieces (or get a small container of the small balls) 

• 1 can Italian anchovy filets, drained 

• 3 hard-boiled eggs 

• 1 roasted red pepper or 3 slices out of a jar (patted dry) 

• 2 stalks celery, cut into small pieces 

• 1 small jar marinated mushrooms, drained 

• 1 jar marinated artichoke hearts, drained 

• Small container of pepperoncini peppers (or any favorite peppers, or stuffed peppers) 

Directions 

1 Arrange the meats in rolls onto a large serving platter. 

2 My suggestion: Mortadella first around the entire platter, then a row of rolled prosciutto, then a row of salami (fit some in between the 

prosciutto), then a row of capicolla, then pepperoni. 

3 The next row is a mix of the provolone cubes and mozzarella ball. Arrange the celery, mushrooms, artichoke hearts, and peppers in small 

piles in the center of the plate. 

4 Spread the anchovies on top. Slice the eggs into quarters and fit them in the edges between the cheeses and the middle mixture. 

5 This can be made the morning before your guests arrive. 


Christmas Eve 

Zuppa di Pesce 

We mostly enjoy fish dishes for our Christmas Eve family dinner. This is a great fish soup! This pot would be sitting on the stove and 

there really isn’t a time to indulge. Just go over to the stove and pour yourself a bowl and go sit with the family. Basically the foods is out 

and eat what you want – when you want. EAT AND BE MERRY! 

Ingredients 

• 1/2 cup olive oil (divided) 

• 1/4 teaspoon red pepper flakes (optional) 


• 1 onion, finely diced 

• 1 cup dry white wine 

• 2 roma tomatoes, seeded and chopped 


• 1 1/2 teaspoon dried parsley or a handful of fresh parsley, chopped 

• 2 cups fish stock (or chicken stock) 

• 2 pounds white fish fillets (cod, sea bass or halibut) 

• 1/2 pound bay scallops 

• 1 pound mussels, cleaned 

• Sea salt and pepper to taste 

Directions 

1 Lightly rinse fish and wipe with a clean white paper towel 

2 Cut fish into 2-3 inch chunks. 

3 Take a large pot (cast iron is perfect). Heat over medium heat with 2 tablespoons olive oil. 

4 Add garlic and red pepper flakes. Sauté for about 2 minutes (until the garlic turns brown). 

5 Using a slotted spoon remove garlic from pan and discard. Keep oil! 

6 Add onion and let sauté for 1 minute. Add wine, tomatoes and bay leaf and let reduce to 1/2. 

7 Add parsley then stock. And bring to a simmer. 

8 Add all fish and season with salt and pepper. Cook until mussels open and fish is cooked. 

9 Keep warm on stove and let each person drizzle olive oil after they scoop soup into their bowl 



89

Christmas Eve 

Salad with Tuna and Greens 

This salad goes with the fish theme for Christmas Eve. It also goes well if you want to add any of the meats from the antipasto. I recommend 

Cento brand tuna but you can use any Italian tuna in olive oil. 

Ingredients 

• 1 large container of mixed greens or romaine lettuce 

• 8-10 ounces olive-oil packed Italian canned tuna, drained 

• 1 small red onion, thinly sliced 

• 2 celery stalks, chopped 

• 2 -3 teaspoons capers, drained 



• 1/4 cup quality olive oil 


• 1 clove garlic, minced 

• 1/2 shallot, minced 

Directions 

1 In a large serving bowl add your lettuce. 

2 Next add flaked tuna, red onion, celery, capers, salt and pepper. 

3 In a small bowl whisk together olive oil, lemon juice, garlic and shallot. When ready to serve pour over salad. 

4 Put the beans into a salad bowl and crumble the tuna in large pieces over the top. 


Christmas Eve 

Baccala 

I am sure you are asking – What is Baccala! I have been eating baccala since I was a little girl. My grandmother only made this once a 

year on this very day – Christmas Eve! My grandmother called Christmas the Fiesta of 7 Fishes 

Here is a little information on baccala - It is a salt-cured cod. Before there was refrigeration this is how the fish was preserved. You 

must soak the fish overnight and change the water often. 

Here is the way this fish is prepared! If this is too much for you then go and purchase a fresh piece of Cod and bake with lemon juice and 

rosemary! This recipe will feed 6 people so you can adjust accordingly. The fish does become flakey when cooking – Be gentle! 

Ingredients 

• 5-6 Fillets of baccala 

• 1 yellow onion, finely chopped 


• 1 (28 oz can) whole peeled tomatoes (recommended - San Marzano) 

• 1/2 cup - pitted black olives 

• 1 tablespoon capers, drained 

• Almond flour or Gluten Free flour to coat the fish 

• Olive oil or Coconut oil 

• 1/4 teaspoon red pepper flakes (optional) 


• 3/4 freshly ground pepper 

• 1/4 cup pine nuts 

Directions 

1. Take a large bowl and fill with cold water. 

2. Use a rolling pin or mallet and lightly hit the fish to loosen up the salt. 

3. Soak overnight (or up to 2 days) in cold water. Try to change the water at least 3-4 times. 

4. Drain and remove the salt and discard the bones. 

5. Cut the fish into large pieces. 

6. In a sauté pan add a little olive oil and add onion and garlic. Let cook for about 1 minute. 

7. Coat each piece of fish with flour and give a little shake. You may need to add a little more olive oil. 

8. Sauté each side of fish for about 1 1/2 minutes (just to brown). After you brown both sides add in the tomatoes, olives, capers, red 

pepper flakes. Let cook for about 3 minutes on medium then taste for salt and pepper. 

9. Take a small sauté pan and add pine nuts over medium heat. Just until they are lightly toasted. Add to the baccala pan. 



91

Christmas Eve 

Spaghetti and Meatballs 

After all the fish we just consumed it is now time for the spaghetti and meatballs. The meatballs have been on the stove top teasing us 

all day! However, we have snuck over to the stove and dipped gluten free bread into the sauce. Now we know why Nana made such a 

big pot of sauce! 

As far as the spaghetti is concerned! This is my view. Enjoy it is Christmas Eve and there are so many delicious gluten free pasta choices or 

you can use spaghetti squash. The meatballs are really the star of the plate! 

My recommendation to you is – Start your sauce first thing in the morning! Get the meatballs going and just let them simmer all day. You 

can also use a large slow cooker that you may want to hide to ensure there are some left for dinner! 

Ingredients for Meatballs 

• 1 pound ground veal 

• 1 pound ground pork 

• 3/4 pound ground beef 

• 1/2 cup Italian gluten free breadcrumbs or almond flour 

• 1/2 cup freshly grated Parmesan cheese 



Ingredients for Sauce 

• 1 tablespoon good olive oil 

• 1 cup chopped yellow onion (1 onion) 

• 2 teaspoon minced garlic 

• 1 (12-ounce) can tomato sauce 

• 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped 

• 2 teaspoons kosher salt 


• 2 large eggs, beaten 

• Unsalted organic butter 

• Olive oil 

• 1 can tomato paste and hot water 

• 1 tablespoon chopped fresh flat-leaf parsley 

• 1 1/2 teaspoons kosher salt 


For Serving 

• Freshly grated Parmesan 

Directions 

1 Place the ground meats, bread crumbs/almond flour, seasonings, Parmesan, salt, pepper, and eggs in a bowl. Combine very lightly with a 

fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs. 

2 Pour equal amounts of butter and olive oil into a cast iron or heavy duty sauce pot to a depth of 1/4 inch. Heat the oil. Very carefully, in 


Christmas Eve 

batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This 

should take about 10 minutes for each batch. Don’t crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard 

the oil but don’t clean the pan. 

3 For the sauce, heat the olive oil in the same pan. Add the onion and sauté over medium heat until translucent, 5 to 10 minutes. Add the 

garlic and cook for 1 more minute. Start scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir 

in the tomatoes, tomato sauce, parsley, salt, and pepper. 

4 Bring to a boil, add paste, and stir well. To make sure you get all of the paste, add hot water, stir around with a spoon and pour into 

sauce mixture. 

5 Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. 

6 Serve with you decided side and pass around the grated Parmesan. 

. 



93

Christmas Eve 

Herbed Cauliflower and Broccoli with Parmesan 

Cauliflower and Broccoli just belong together! This is a perfect side dish for this amazing meal! 

Ingredients 

• 2 heads cauliflower, cut into florets 


• 2-3 cloves garlic, finely chopped 

• 1 1/2 teaspoon parsley or 1 tablespoon fresh parsley 

• 1 teaspoon basil 

• 1 teaspoon thyme 

• 1/2 cup fresh parmesan cheese (divided) 



Directions 


1. Prepare a large baking pan by coating with oil. 

2. In a large bowl all ingredients (only use 1/4 cup parmesan 

cheese) and combine together. 

3. Bake for 30 minutes or until cauliflower is tender and browned. You will want to check often and flip cauliflower around. 

4. Take out of the oven and sprinkle with remaining parmesan cheese and serve 


Christmas Eve 

Individual Baked Apples 

As you know by now this Italian family loves Italian food. Therefore there will be Italian cookies on the table from the local bakery. I 

also love the smell of apples and cinnamon. Everyone can pick their apples dessert and enjoy! 

This recipe makes 6 apples – plan accordingly! 

Ingredients 

• 5 large apples 

• 1 cup pure maple syrup 

• 1/4 cup walnuts, chopped 

• 1/4 cup pecans, chopped 

• 3 teaspoons cinnamon 


• 4 tablespoons unsalted organic butter, cut into pieces 

• Gluten free ice cream or homemade whipped cream for 

topping (optional) 

Directions 

Heat oven to 400∞ F. 

1 Remove the core and trip about 1/4 slice from the bottom (to 

help stand in the pan) using a paring knife. 

2 Using a paring knife, remove the cores and trim about a 1/2- 

inch slice from the bottom of each apple, so they sit flat. Place 

the apples in an ovenproof skillet or 8- to 9-inch baking dish. 

3 Drizzle with the syrup. Divide the walnuts and raisins among the 

apples, filling the cavities, and place any extra in the dish. Dot the 

apples with the butter. Bake until tender, 40 to 50 minutes. 

4 If using a baking dish, pour the liquid from the dish into a 

skillet. Bring to a boil over medium heat. Cook until it thickens 

slightly, 2 to 3 minutes. Spoon the sauce over the warm apples and serve with the ice cream, if desired 

. 



95

Christmas Day Dinner 


Christmas Dinner is another big day at our house. Since Christmas Eve is more of an Italian menu we change it up a little on Christmas day 

since we are with my husbands family. I do sneak in an Italian dish and there is always too much food but everyone is used to that by now! 

This is a big menu but I am serving food all day, as it is more of an open house and buffet style. So depending on what time you arrive – 

different food is on the counter for enjoying! 

Appetizer 

Marinated Olives 

Lemon and Garlic Chicken Drumsticks 

Soup 

Italian Wedding Soup 

Main Course 

Holiday Beef Tenderloin 

Lamb chops and Artichokes 

Zucchini Lasagna 

Side 

Green Beans with Lemon Vinaigrette 

Sweet Potato Soufflé 

Dessert 

Christmas Coconut Chocolate Nut Balls 



Marinated Olives 

Ingredients 

• Mixed green and black olives 

• Olive oil, to taste 

• Lemon zest, to taste 

• Crushed red pepper flakes, to taste 

• Rosemary sprigs, crushed 

• Kosher salt, to taste 

• Slivered garlic, to taste 

Directions 

1 If olives are in brine, drain and discard liquid. Toss all the 

olives together in a bowl. 

2 Toss with a generous amount of olive oil, lemon zest, red 

pepper flakes, rosemary sprigs, salt, and slivers of fresh garlic. 

3 Let marinate at least overnight and up to a couple weeks in the 

refrigerator - they’ll only get more flavorful. 

. 



97


Lemon and Garlic Chicken Drumsticks 

This is a great appetizer that keeps warm well in your chaffer dish or low temperature in the oven! 

Ingredients 

• 3 pounds drumsticks 




• 1/4 cup chicken broth 

• 6-8 garlic cloves, whole 

• 2-3 lemons sliced 

Directions 


1 On a large baking dish season chicken with sea salt and pepper. 

2 Coat chicken with lemon juice and chicken broth then place garlic cloves and lemon slices around the chicken. 

3 Bake in the oven for 45-55 minutes. The juices will run clear when pierced with a fork 



Holiday Beef Tenderloin 

This is a standard dish for our annual holiday party. If you prepare it the night before it is ready for your party. It is an effortless wonder! 

Ingredients 

• 8 ounce light sour cream 

• 2 tablespoons dijon mustard 

• 2 tablespoons prepared horseradish 

• 1 bottle of red and green whole peppercorns 

• 1 (3-6) pounds of beef tenderloin - trimmed 

• Sea salt 

• 1 cup chopped fresh parsley 

• 1/2 cup organic butter, softened 

• 2 tablespoons of dijon mustard 

We like to garnish with roasted brussels sprouts and baby artichokes. 

Directions 


1. Combine the first 3 ingredients then cover and chill. 

2. In a small mixer process lightly until chopped (you still want to see the red and green peppercorns) Put in a bowl 

3. Place the tenderloin on a lightly greased rack in a shallow roasting pan. Add salt to the beef for season 

4. Combine parsley, butter and 3 tablespoons of mustard together in a small bowl and rub on the beef 

5. Pat the peppercorn mixture evenly on the tenderloin. 

6. Cover and chill up to 24 hours - for at least 3 hours 

7. Bake for 50 minutes or until a meat thermometer registers 145 (medium rare) in the center of the beef. 

8. It will continue to cook while resting but if you want it (medium) then the thermometer should be at 160 

9. Cover loosely with aluminum foil for at least 10 minutes before slicing 

Serve with the sour cream mixture for dipping 

. 



99


Lamb Chops with Artichokes 

Ingredients 

• 3 tablespoons Olive Oil, divided 

• 4 garlic cloves, minced, divided 

• 2 teaspoon dried thyme or 1 tablespoon fresh 

• 2 teaspoons minced fresh rosemary, divided 


• 2 (8 oz ) packages frozen artichoke hearts, thawed 

• 1 1/2 cups low sodium chicken broth 

• 2-3 pounds 1 inch thick loin lamb chops 

Directions 

1 Heat 2 tablespoons oil in large sauté pan over medium-high heat. 

2 Add 2 minced garlic cloves, 2 teaspoons rosemary, and 1/2 teaspoon zested lemon; stir 30 seconds. 

3 Add artichoke hearts and broth; bring to boil. Cover; boil 5 minutes. Uncover; cook until sauce thickens, stirring occasionally, about 4 

minutes. Remove from heat. 

4 Sprinkle lamb with remaining garlic, thyme, rosemary, salt and pepper. Heat remaining oil in another large sauté pan over 

medium-high heat. 

5 Add lamb; sauté until cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer lamb to your decorative 

holiday platter. 

6 Spoon off fat from sauté pan with lamb. Add artichoke mixture; boil 2 minutes, scraping up browned bits. Season with salt and pepper. 

7 Spoon artichoke mixture around lamb. Sprinkle with remaining lemon peel and serve! 

NOTE: I like to sauté cherry tomatoes in olive oil and garlic and top my lamb and artichoke dish right before serving on the platter then 

garnish with extra rosemary 



Zucchini Lasagna 

You can also use butternut squash to this recipe! 

Ingredients 

• 2-3 medium zucchini, sliced lengthwise about 1/4 inch 

• 1 pound lean ground beef 


• 1 (14oz) can diced tomatoes 

• 1 (6 ounce) cans tomato paste 




• 1/2 teaspoon dried thyme 



• 1 (12 ounce) container ricotta cheese (optional) 

• 1 cup mozzarella cheese, shredded (divided) 

• 1 large egg, lightly whisked 

• 1 teaspoon parsley 

Directions 


1. In a large pot boil water and generously salt. Add in zucchini and boil for about 3 minutes until tender, drain and set aside. 

2. In a sauté pan brown ground beef and onions until tender; drain fat. Add next 8 ingredients and simmer for about 10 minutes. You 

will start to smell the delicious meat sauce! 

3. In a medium bowl combine ricotta, 1/2 cup mozzarella cheese, egg and parsley. 

4. Prepare your 9x13-baking dish and lightly coat the bottom with meat sauce (mostly sauce) then add a layer of zucchini, next add a layer 

of the meat sauce (I like to use a slotted spoon and try to make this layer mostly meat). Top with another layer of zucchini, a light cheese 

layer, top with last layer of zucchini. Add sauce to cover zucchini. 

5. Bake for 20 minutes. Add remaining mozzarella cheese and bake for another 15- minutes until cheese and melted and bubbly. Let 

rest for 5 minutes, slice and enjoy! 



101


Christmas Coconut Chocolate Nut Balls 

Ingredients 

• 1/2 cup walnuts 

• 1/2 cup almonds 

• 1/2 cup cashews 

• 8 pitted dates 

• 1/2 cup unsweetened shredded coconut, plus 1/4 cup (or more) for rolling 

• 1 1/2 tablespoons coconut oil, melted 

• 3/4 teaspoon vanilla 

• 1 teaspoon cinnamon 

• tablespoons honey 

• 1 tablespoon coconut butter 

• 1/4 cup shredded organic dark chocolate 

Directions 

1. In your food processor add walnuts, almonds and cashew. Give a pulse 3 times. Then add in dates and 1/2 cup coconut. Pulse 

again for 3 times. 

2. Add in coconut oil, vanilla, cinnamon, honey and coconut butter. Pulse until the mixture is set together. Add in chocolate and 

pulse 2 times. 

3. Add mixture to a large bowl or on a board. 

4. Take a large plate and add 1/4 cup shredded coconut. 

5. Prepare a baking sheet (I line with parchment paper). 

6. Using a mini melon scoop or a tablespoon roll into balls (using your hands). 

7. Roll balls into coconut and put on your prepared sheet pan. 

8. Refrigerate for at least 1 hour. 

CINDY’S TIP 

These can be made 2 days in advance. After you refrigerate for 1 hour place into a container or large bowl 

with a cover until ready to serve! I like to take them out about 1 hour if making in advance to bring up to 

room temperature. 

This is a great time to take out the beautiful Christmas platter. To decorate sprinkle some coconut and 

shredded chocolate on the bottom of the platter then add Coconut Chocolate Nut Balls! 


New Years Eve Dinner 


I have never been a big New Year’s Eve person. After entertaining for Christmas I enjoy a quiet evening bringing in the New Year! 

When my husband and I first met it was so nice that he felt the same way about this holiday. We now enjoy having a small dinner party 

and usually in bed by 11pm. We change it up but these are some of my favorites. 

Appetizer 

Little Appetizer Meatballs 

Portabella Mushrooms stuffed with Avocado and Walnuts 

Salad 

Asparagus and Prosciutto Salad 

Main Course 

Italian Herb Crusted Roast Pork 

Baked Stuffed Shrimp 

Cioppino 

Dessert 

Apple Crisp 

. 



103


Little Appetizer Meatballs 

Ingredients 

• 1 pound ground lamb 

• 1 pound ground turkey 

• 1 large egg 

• 1 small onion, minced, divided 

• 6 cloves garlic, minced, divided 

• 4 tablespoons chopped fresh mint, divided 

• 1 teaspoon ground coriander 

• 1/2 teaspoon ground cumin 

• 1/2 teaspoon sea salt, divided 

• 1 cup low sodium chicken broth 


• 1 28-ounce can crushed tomatoes 

Directions 

Preheat oven to 350∞F. Coat a baking sheet with cooking spray. 

1 Combine lamb, turkey, egg, 1/2 cup onion, half the garlic, 2 tablespoons mint, coriander, cumin and 1/4 teaspoon salt in a large bowl. 

Gently mix to combine. Shape into 48 little meatballs, about 1 tablespoon each. 

2 Place on the prepared baking sheet. 

3 Bake the meatballs for 10 minutes. Set aside. 

4 Meanwhile, heat oil in a large saucepan over medium heat. Add the remaining 1/2 cup onion and cook, stirring, until golden, 3 to 5 

minutes. Stir in the remaining garlic, chicken broth, cayenne and the remaining 1/4 teaspoon salt. 

5 Simmer over medium-low heat until the wine has reduced significantly, 3 to 5 minutes. Add tomatoes, return to a simmer, reduce heat to 

low and simmer, partially covered, for 20 minutes. 

6 Add the meatballs to the sauce and cook until heated through, about 5 minutes. Garnish with the remaining 2 tablespoons mint. 



Portabella Mushrooms stuffed with Avocado and Walnuts 

I have never been a big New Year’s Eve person. After entertaining for Christmas I enjoy a quiet evening bringing in the New Year! 

When my husband and I first met it was so nice that he felt the same way about this holiday. We now enjoy having a small dinner party 

and usually in bed by 11pm. We change it up but these are some of my favorites. 

Ingredients 

• 4 large Portobella mushrooms 

• 2 large avocados, peeled and smashed 


• 1 teaspoon chopped fresh or dried rosemary 

• 1 tablespoon fresh lime juice 


• 2 tablespoons chopped walnuts (divided) 


Directions 


1 Remove brown gills from the undersides of mushrooms using a spoon; discard gills. 

2 Remove stems, and reserve for another use, if desired. 

3 Place mushrooms on a lightly greased baking sheet and put in the oven for 10 minutes. Let cool. 

4 In a bowl combine avocado, garlic, rosemary, lime juice, and salt. Combine well with a fork. Then stir in 1 1/2 tablespoons walnuts. 

5 Fill each mushroom evenly with the avocado mixture. Sprinkle with the remaining walnuts, and drizzle with olive oil. 

6 Put bake in the oven for 5 minutes. 

7 Serve immediately 

. 



105


Asparagus and Prosciutto Salad 

Ingredients 

• 1/4 pound thinly sliced good quality prosciutto 

• 1 1/4 pounds asparagus, trimmed 

• 2 tablespoons plus 1/2 cup olive oil 

• 2 anchovy fillets, chopped 


• 2 lemons, juiced 



• 1 package mixed baby greens 

Directions 

Preheat oven to 350∞ F. 

1 Prepare an ice bath for asparagus (You want to do this to end 

the cooking when you pull the asparagus out of the hot water). 

2 In a large pot add water and bring to a boil. Add about a tablespoon of sea salt. Add asparagus until crisp-tender. About 3 minutes. 

3 Drain. Transfer asparagus to your prepared ice bath. Let sit for 5 minutes then put onto a platter. 

4 Heat 3 tablespoons olive oil in large sauté pan over medium heat. Add chopped anchovies and garlic and sauté until garlic is golden, about 

1 minute. Add asparagus and prosciutto and sauté until heated through, about 3 minutes. 

5 Add fresh lemon juice and remaining 1/2 cup olive oil and simmer 1 minute. Remove from heat. 

6 Add salt and pepper then divide greens among 6 plates. Top with asparagus mixture equally. Pour dressing from skillet over each serving. 

Serve warm or cold 



Italian Herb Crusted Roast Pork 

When I can use all of my favorite Italian spices in one dish! You know it will be amazing. 

Ingredients 

• 1 (4-pound) boneless pork loin 




• 1 teaspoon dried thyme 


• 1 teaspoon dried rosemary 


• 1 teaspoon dried rosemary 

• 1 teaspoon garlic powder 

Directions 


1. Place the pork loin on a rack in a roasting pan. Salt the roast 

2. In a bowl combine the oil and all of the herbs. Rub roast with 

the herb mixture and massage to cover all of the meat. 

3. Roast the pork for 30 minutes then reduce the oven 

temperature to 425 degrees F for an hour. The meat internal 

temperature reaches 155 degrees F. 

4. Let roast set for 20 minutes before carving 

. 



107


Chioppino 

Ingredients for Seafood 

• 2 pounds of cod or sea bass, cut into inch-long cubes 

• 1 large (2 lb or more) cooked crab (hard shell) or a cooked 

lobster 

• 1 pound (or more) of large shrimp, peeled and deveined 

• 1 pound of bay scallops 

• 2 pounds little neck clams and/or mussels 

• Any other fish you want to use 

Ingredients for Sauce 


• 1 1/2 cups chopped onion (1 large onion) 

• 1 large chopped green bell pepper 


• 1 teaspoon salt 

• 2 (stewed or diced) (14.5) can tomatoes 

• 2 (14.5) cans of low sodium chicken broth 

• 1 cup red wine 

• 2 cups fish or shellfish stock 

• An herb bouquet of bay leaf, parsley, and basil wrapped in a layer of cheesecloth and secured with kitchen string 

• Salt and pepper to taste 

• 1/2 cup minced parsley for garnish 

Directions 

1. Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until 

onions are soft. 

2. Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. 

Mix well. Cover and simmer 30 minutes. 

3. Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 

minutes until clams open. 



Apple Crisp 

I love the smell of apple crisp and everyone gets so excited when I take this dessert out of the oven! So yummy! 

Ingredients 

• 1 1/2 Almond Flour 

• 2 teaspoons cinnamon 


• 2 tablespoons organic butter 

• 1 1/2 teaspoons lemon juice 


• 1 tablespoon vanilla extract 

• 4 medium apples, peeled, sliced and chopped or sliced 

• Coconut oil or organic butter, melted to coat baking dish 

Directions 

Preheat oven to 350∞ F 

1 In a large bowl, combine almond flour, salt, cinnamon and nutmeg. 

2 In a smaller bowl, combine oil, agave and vanilla. Stir wet ingredients into dry. 

3 Place apples in a 88 baking dish. Crumble topping over the apples. 

4 Bake for 35-40 minutes. When apples are soft and their juices bubble and the topping becomes brown. 

5 Serve warm! 

. 



109

Breakfast 

Please click on the link for each recipe from www.CindysTable.com. 

breakfast 

Breakfast is one of my favorite meals! If I am not sure what to 

make I scramble together bacon and eggs with fresh herbs! 

Always a hit but other times I like to create a grand breakfast with 

lots of flavors to get the family together at the table! 

Stuffed Crepes 

My grandfather was French and we loved when he made us crepes 

at night! 

Blueberry Clafouti 

This is a great breakfast when entertaining guests or just to treat 

yourself. You can even save a slice for the next day – just warm for 

30 seconds in the microwave! 

Hearty Italian Frittata 

This is a great way to say good morning when having overnight 

guests. The best part of this frittata is you can precook all of the 

ingredients. The next morning add it all in a pan and breakfast is 

served (with a smile). 

Italian Style Baked Eggs 

I love any meal that begins with Italian – especially breakfast! 

Breakfast Sandwich 

This is a great way to start your day! 

Pumpkin Ricotta Pancakes with Pecan Maple Topping 

This is a great way to start your day! 

Week Day Egg Cupcakes 

I love making these in large batches. This is a great way to use up leftover in the refrigerator. Let the kids decide what goes in them to 

ensure they will eat breakfast! Freeze and take out, microwave, eat! How easy was that. 


Appetizers 

aPPETIZErS 

As you will notice most of my appetizers do have an Italian 

flair! Be sure to check out my website for more recipes and 

entertaining tips! 

Zucchini Chips 

Your family or guests will love these crunchy zucchini chips. 

Eggplant Roll ups 

The best part of working with eggplant is that you freeze it after 

cooked! And there are so many great ways to prepare. This is 

one of our favorites. 

Chunky Eggplant with Endive Leaves 

Another amazing way to prepare eggplant and wow your guests! 

Roasted Eggplant Hummus 

This recipe is also great if you are making turkey lettuce wraps. 

Add the eggplant hummus too so good 


Stuffed zucchini Rolls 

Zucchini is another great vegetable to prepare appetizers and everyone just loves these! 

Shrimp Ceviche 

I made this for the first time in the summer for some or our lake friends. Luckily I tasted it before serving because by the time I came to 

enjoy some it was gone. 

Tequila Shrimp Cocktail 

This is a great way to serve Shrimp using tequila. Check out my website for another tequila shrimp recipe that will be sure to be a hit! 

Bolognese Stuffed Tomatoes 

When I used to make Bolognese it was over pasta! Now I like to serve in a large tomatoe and nobody notices that they are missing the pasta! 



111

Soup & Salad 


soup & salad 

I bundled soups and salad together. You don’t need to serve both 

when entertaining. Depending on the season or other entrees 

you are serving. These are some of my favorites but be sure to 

visit my website at www.CindysTable.com for more soup and 

salad recipes! 

Italian Chicken Soup 

One of my family favorites! 

Butternut Squash Soup 

This is perfect for the fall and goes with so many of my recipes. 

Thai Spicy Coconut Soup 

I like to serve this soup and the thai shrimp soup when I have a 

luncheon at my house. Everyone loves the flavors and I enjoy 

the smiles! 

Thai Shrimp Soup 

This is another great option for a delicious soup that you wouldn’t 

make everyday but perfect for sharing! 

Chicken Laksa Soup 

This is another one of those soups to make for entertaining. I guarantee there will be hovering around the stove top! 

Italian Style Beef Stew 

I love a hearty stew on the weekend. This is a great way to cook a big pot and when guests stop by and you offer them this warm stew. They 

will be so happy! And may not leave. 

Gathering Chopped Salad 

This is a great salad for a get-together. Sometimes I separate all of the ingredients on my kitchen island and let everyone make their own. 

Grilled Chicken Cobb Salad 

This is a great way to use up leftover chicken! 

Shrimp and Avocado Salad with Cilantro Vinaigrette 

This is another favorite for entertaining. Place this on a large platter and watch everyone go over to the counter! Check out my Shrimp 

Salad and Avocado Boat recipe as well. 


Beef, Pork, Veal and Lamb 

BEEf, PorK, vEal and lamB 


Vegetable Stuffed Beef Tenderloin 

My family loves tenderloin. When we are all together I try to 

make this meal as we gather together at the table spending 

time together! 

Veal Stew with Artichokes 

This is a great weekend meal. The longer the stew simmers – 

the better it is! Perfect in the fall with the fireplace going and a 

glass of wine! 

Braised Short Rib Bolognese 

You can’t always find lamb shanks but when they are available this 

is a great dish! 

Slow Braised Pork Ragu 

The longer this ragu sits the better! Make an extra batch because 

my kids like to hang in front of the stove dipping in the sauce! 

Spiced Lamb Meatballs 

I normally serve these as an appetizer when I have guests but they 

make a great topping on a large greek salad too! 

Grilled Italian Burger 

When I make burger – they are always Italian style! 

Italian Style Beef Olives Bragioli 

My nana loved making this dish and when I make it for my family I smile and remember the wonderful times we shared. 



113

Poultry 


poultry 

I have so many chicken recipes to share with you! Visit my 

website at www.CindysTable.com for more amazing recipes and 

menu suggestions! 

Chicken and Scallions 

This is a great easy weeknight meal and delicious. 

Artichoke and Sun-Dried Tomato Stuffed Chicken Breast 

I love making this dish for lunch with my friends. 

Chicken Piccata 

This is a great Italian favorite. You can sauté the chicken in 

advance and warm before serving with extra chicken broth to 

keep moist. 

Chicken Pot Pie topped with Sweet Potato Soufflé 

This is a very popular recipe from my blog! 

Fresh Basil and Garlic Chicken 

I love making this dish for weeknight entertaining. You can 

prepare any side dish and the fresh basil and garlic make this chicken dish spectacular! 

Baked Chicken with Kale and Artichokes This is one of my favorite lunch 

time go-tos! A great one pot recipe. 

Brick Chicken 

This is a great recipe for the slow cooker! A family favorite. 

Paleo Coq Au Vin 

This is one of my favorite chicken recipes. I have company on Friday nights often and this is a nice recipe and looks beautiful on the platter! 

Plus with a sexy name everyone gets excited about this dish. 

Chicken Alla Puttanesca 

Go ahead and make this dish! Your family will love you even more.. OMG 

Chicken Milanese with Pancetta and Vegetables with Herb-Lemon Sauce 

Did you know that you can sauté up the chicken Milanese in advance. Just keep in the oven on low until ready to serve! Wow your guests 

with this amazing dinner and do all of the work in advance! You can also use this same recipe for pork or veal. 


Seafood 


seafood 

Caramelized Scallops 

This is so easy to make and great for entertaining. You do need to 

make them right before you serve them. Make sure you take yours 

first because there will not be any left!! 

Salmon Steaks in a Spicy Tomato Sauce 

This is a great dinner for entertaining. Check out my website for 

other amazing Salmon recipes! 

Lemon Salmon with Pea Puree 

My friends laugh at me because I love peas. I made this for a girls 

luncheon and everyone loved it. I told them about the peas after we 

ate lunch! 

Grilled Tuna with Olive Tapenade 

This is super easy and extremely delicious. 

Sole Calabrese 

This is one of my newest inspirations and this is a perfect meal for a 

small intimate dinner. 

Salmon burger and spicy aioli 

These are so flavorful and delicious. Perfect for an afternoon with friends 

Pan Saute Talapie with a Side Salad 

This is a super quick meal for a weeknight meal or if you’re having a few kids over from the cheerleading team! 

Italian Stuffed Squid 

Do you want to wow your guests! Make them this Italian dish. You may want to make a back up pan (just in case). 

Sicilian Style Swordfish 

Make them this Italian dish. 



115

Desserts 


desserts 

Figs with Nuts and Honey 

Easy, Elegant and Delicious! 

Chocolate Crepes with Chocolate Sauce 

If you’re a chocolate lover! Check out this recipe. 

NutButter Brownies 

You can use a combination of nuts or use almond butter. Either 

way these are delicious! 

Individual Baked Apples 

This is the perfect fall dessert for entertaining. 

Raspberry and Pistachio Semifreddo 

My lake friend loved this dessert. 

Chocolate and Raspberry Tart 

That the extra time to make this little tarts. The combination of 

chocolate and raspberry will make your guests enjoy every bite of 

this dessert. 


Tips for Successful Gatherings 

tips for successful gatherings 

Setting the Table 

I get a lot of question on setting the table! Follow my instructions for a great event and tailor to your formal to casual environment. 

• Always arrange flatware in the order it will be use! For example, the utensil that is farthest away from the plate will be used first. 

• With the plate in the middle set the forks to the left then knives and spoons to the right. 

• The blade of the knife should be facing the plate. 

• You can place your forks facing up or down. It is really up to you. 

• If you are serving a salad then include a salad fork. Again these are set on the left in order of use from farthest away. 

• If you are serving a gourmet dinner with several courses then try to combine some utensils to avoid a cluttered and confusing table. If you 

need an additional utensil then bring it out with the dish you are serving. 

• Bread and butter plates are set above the forks and the spreader (if you are using them) is placed on the small plate. 

• Dessert utensils. If I am hosting a formal dinner and serving dessert individually then I include the utensil at that time on the dessert 

plate/bowl. When I have a casual luncheon then I include the dessert utensil above the dinner plate and I may even add the coffee spoon 

next to it as well. 

• Glasses should be placed on the knife side. If you are serving several wines with dinner then go to the wine section of this book for more 

information. Water glasses should be place on the left hand side 

Estimating Food 

As an Italian I am always worried about not having enough food. Here is a general guide to follow as a good estimate for your next 

dinner party! 

Hors d’oeurves 

• When you are preparing a formal dinner estimate four to five hors d’oeurves per person. 

• For a two-hour cocktail party plan five to six hor d’oeurves per person if you are not serving a meal. Estimate about ten pieces per person. 

• Prepare both gourmet and easy to prepare hors d’oeurves and plan for about four servings per person. 

• If you are not sure on the variety then take into consideration the duration of the party and your guest list. I try to keep a theme so all hors 

d’oeurves go well together. 

Main Course 

• Use common sense when planning your main course. For example if you are going to sauté zucchini and have a thought it may not be 

enough – add one more to the pan. 

• Buffet verse Sit down dinner! If you are serving pasta for a sit down dinner then one pound will serve five to six people. If you are 

including a pasta dish in a buffet then it will serve double the amount. 

• Don’t go crazy with a huge salad. For a party of six one head of lettuce will be fine! 

• When serving a side dish plan on 1/2 of each side per person. 

• For dessert I like to have two choices. For six to eight guests I will prepare one 9-inch pie or cake and a selection of Italian 

cooking or cannoli’s 



117

Shopping List 

Shopping list 

You planned a dinner party now it is time to shop! My rule of thumb is to write everything down and make a limited about of trips out. If 

you and your spouse can divide and conquer that is even better! One can take care of the food and the other drinks and decorations. 

Make a list using these categories! 

Food 

o Hors d’oeurves 

o Nuts 

o Main Course 

o Side Dishes 

o Salad 

o Dessert 

Beverages 

o Wine and liquor 

o Nonalcholic beverages 

o Coffee (milk or cream) 

o Welcome cocktail or After-dinner drink 

Decor 

o Flowers 

o Centerpieces 

o Candles for tables, powder bath 

o Holiday decorations 

Rentals 

o Plates and platters 

o Flatware 

o Glassware 

o Linens 

o Outdoor or indoor seating 

o Chaffing Dishes 

Other Stuff to Consider 

o Do you need to hire help 

o Cocktail Napkins 

o Place Cards 

o Menu Cards 

o Ice 


Organizing Your To-Do List 

Organizing Your To-Do List 

This is extremely important – Be organized! You are planning this party and want it to be successful. You want to have fun and sport a 

smile all evening. You don’t want the I forgot and have it impact your evening. 

One week before 

o Take a good look at your space. Do you have enough tables and chairs? Do you need to rearrange any furniture to make the space more 

comfortable? 

o Look around your space and consider decorations and where they will go. Think about fresh flowers or candles. 

o For a formal dinner party think about your centerpiece. Also, where will it go when dinner is served. 

o Count your hor d’ourves plates, salad plates, dinner plates, flatware and glasses. 

o Check your tablecloth (make sure you washed it after the last time you used it). Napkins if you are using cloth. 

Two days before 

o Clean your house! 

The day before 

o Set up your bar area. Set out liquor, shakers, glassware, ice bucket, cocktail napkins and anything else you plan on use. 

o Pick up flowers or schedule them for delivery. 

o For a formal dinner set your table and place your centerpiece in the middle. 

o Select your music. 

o Set decorations and candles around the entertaining space. 

The day of the party! 

o Do a quick walk through and double check any pillows that need to be fluffed, dog hair or a wipe down of the powder bath. 

o Set your flowers out. 

o Clean you walkway or entrance way. 

o Start the fireplace if the season. 

o Set out appetizer platters 

o Glasses should be placed on the knife side. If you are serving several wines with dinner then go to the wine section of this book for more 

information. Water glasses should be place on the left hand side 



119

Gift for the Host 

Gift for the Host 

This is always a tough one because you are not sure what to do! Bring a hostess gift of not. 

When a guest brings a gift it is warmly received. (Not to mention if it is a really cool gift – you will be defiantly invited back)Just a thought 

One important thing to remember! It is really not the gift but the presentation! 

Gift ideas for a dinner party or house event! 

• Candles. Any kind of candles will be nice. From everyday to a beautiful scented pillar. Again, it’s in the presentation! 

• Bottle of wine. You should know your host therefore the type of wine (red or white). Or a bottle of their favorite after-dinner liqueur. 

• Lotions or Bubble Bath 

• Hand panted wine or martini glasses you saw while away. 

• Coffee table book 

• Decorative bowl or pitcher 

• Ice bucket with personalized napkins 

• If you are going to a holiday party! A holiday specific gift such as a holiday ornament! 

• Houseplant – If you know your host is a plant lover! 

• Cheese platter with decorative serving knives 

• Fresh flowers 


Party Do’s and Don’ts 

Party Do’s and Don’ts 

Here are a few of my do’s and don’ts! 

• If you invitation asks for a response. Please respond. The host is waiting for a prompt answer. Remember they are planning this event! 

• If you don’t plan on going – Say SO!! 

• Please do not ask the host if you can bring uninvited guests. They are under enough pressure to ensure this event goes off well. She/he 

may say yes but they really mean No! 

• If you are on new medication or have dietary restrictions. Do not be afraid to let the host know! They will be extremely embarrassed and 

upset if you (the guest) cannot enjoy dinner! The host really wants everyone to have a wonderful time. 

• Do not smoke! Unless the hosts smoke or there is designated place that has been assigned by the host. If you do smoke, do not leave 

your butts hanging around. Be respectful. 

• Be social and mingle with the other guests 

• If there are assigned seating – sit where your place card is set. 

• Most important – BE ON TIME!! 

My new cookbook "Paleo Italian Cooking" is available. Straight from my Nana's kitchen to yours, it is full of Gluten-Free 

Family Receipes that are sure to get your friends and family in a great mood. Click on the cover. 



121

Cindy Anschutz-Barberi 

Cindy@CindysTable.com 

860-614-5870

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