Dinner for Six

I’ve been slacking a bit lately, and I apologize. There comes a point in a college senior’s life where they becomes totally overwhelmed with everything they have to do and have to face the terrifying thought of being released out into the real world. So lately, I’ve literally had too much on my plate. But, after a few 1930’s Statlinist-style purges, I think I’ve sorted out my priorities, so back to blogging.

This dinner actually occurred about a month ago, but like I said, I’m a little behind. There is no greater pleasure in life than feeding your friends, so that is what I did. And what did I make you ask?

Chilled beet sandwiches with pesto goat cheese.
Carrot Souffle
Lemon Chicken
Israeli Cous Cous with roasted tomatoes and eggplant
Greek Yogurt with blackberries and honey

The Recipes

Chilled beet sandwiches with pesto goat cheese.


6 medium sized beets

1/2 cup goat cheese

1/4 cup pesto (I throw tons of basil, parmesan, olive oil and salt in a food processor)


1. Preheat your oven to 400. Cover the beets in olive oil and roast for about an hour and set them aside to cool in the fridge for a few hours until they are chilled. I recommend doing this the day before.

2. Painstakingly peel the beets and slice into 1/8 inch thick slices. *If you have a mandolin, these slices could be paper thin and quite beautiful.

3. Mix the goat cheese and pesto together in a small bowl and using a butter knife, spread between two slices of beet to make little sandwiches. Arrange on a platter, cover in plastic wrap and return them to the fridge until your are ready to serve them.

Carrot Souffle

*Courtesy of my roommate


3 lbs. carrots, peeled and sliced
1 1/2 C. butter (3 sticks!)
6 large eggs
1/2 C. flour
1 T. baking powder
1 1/2 C. sugar
1/4 t. cinnamon

Cook carrots in boiling water to cover for 15 min. or until tender. Combine carrots and all other ingredients in a food processor or blender and blend until smooth. Spoon into a buttered caserole dish or individual ramekins if you choose.  Bake at 375 for 1 hour or until set and lightly browned.

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