These recipes invoke casual, easy entertaining for me, a “soft opening” to fall entertaining, if you will. I envision a pre-dinner gathering over a glass of wine with friends, perhaps a chance to get to know some new parents from your kids’ school. If the weather’s comfortable, get outside. And for a festive touch, string some lights or hang lanterns in your outdoor space. This simple step elevates a ho-hum patio to magical. As for wine, I’d serve a crisp Sauvignon Blanc or go with a lighter red like a Pinot Noir. Enjoy! -alyce eyster
Rosemary & Orange Marinated Olives
2 cups pitted Kalamata olives
zest of 1 orange
1 sprig fresh rosemary, stemmed
2 Tblsp extra virgin olive oil
Combine all ingredients and marinate over night.
- 2 Tblsp olive oil
- 1 (15 oz.) can artichoke hearts, drained
- 1 Tblsp minced garlic
- 3 sprigs fresh thyme, stemmed
- ¼ cup dry white wine
- 2 cups cooked white beans (or 1 (15 oz.) can)
- salt & freshly ground black pepper
- In a saute pan, warm the olive oil and briefly saute the artichokes, garlic and thyme. Add the wine and cook until almost all of the liquid has evaporated.
- In a food processor, puree the artichokes with the white beans. Season with salt and pepper and serve with toasted bread rounds.
Photo: Fulton Davenport
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