Last Friday, we had our friends Aaron and Elizabeth over for dinner. As I thought about a menu, I knew immediately that I wanted to make these meatballs that Katy and I had made while I was in MI. We spent a good percentage of our cooking time making recipes from “our new best friend” Molly’s book, but sadly, on the day we made the meatballs, I wasn’t planning to be at Katy and JP’s house for dinner. I did, however, get to sample one that fell on the floor and that was enough to set me pining for more.
Once I had settled on serving the meatballs (sans any dust from our kitchen floor 🙂 ), everything else fell into place for a Tapas style dinner.
Bacon Wrapped Dates Stuffed with Marcona Almonds:
An Orzo Salad (in which I used spinach and cherry tomatoes from the Farmer’s Market):
And a Tzaziki Style Cucumber dish (that I forgot to take a picture of).
Later, for dessert, I served this Yogurt Lemon Cake:
Lucky for us, we had just enough leftovers for Kyle and I to eat everything again the next night.