Green Outdoor Dinner Party
No real surprise I love GREEN! I also happen to have a huge design crush on the quatrefoil shape seen above so when I discovered this fun fabric months ago – I snagged it up for a party design! Hosting dinner parties is one of my favorite ways to celebrate so I designed a green outdoor dinner party with this fabric and touches of Easter/Spring decor. Hope you love it as much as I do!
It is very easy to set up a beautiful and simple dinner party design! I used plain white dishes from Pier 1 (these are such a go-to for me, every hostess should own a great set of white dishes because they can be incorporated for almost every occasion). Next, I pulled some white candle sticks right off a bookshelf I have them on. Don’t be afraid to pull from pieces you already own around your house for a party display! Especially simple candlesticks + dishes paired with a vibrant patterned fabric as the tablecloth.
Simple white tulips are the perfect flower for a spring soiree! On the simple theme, a lot of people might wonder about wine, champagne, cocktails. Does every party have to have a “signature cocktail“? No, of course not! Don’t feel like you have to get overly fancy with a party. My “go-to” beverage to serve is Prosecco because I find that lots of wine/champagne drinkers really like it. Pair it with a delicious recipe + you’re good to go!
I love artichokes so I thought they were a fun display. Ironically, March 16th (the day before St. Patrick’s Day) is National Artichoke Day! There are dozens of healthy and delicious artichoke recipes out there. I think stuffed artichokes make for a tasty meal and beautiful presentation.
Stuffed Artichoke Recipe
- 2 tablespoons olive oil
- 6 jumbo artichokes
- 1 cup mayonnaise
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon fine salt
- 1/4 fresh black pepper
- 1/4 cup bread crumbs, dried
- 1/2 teaspoon tarragon, dried
- 2 tablespoons chopped scallions
- 2 tablespoons chopped parsley leaves
- 2 teaspoons lemon juice
- 1 teaspoon grated lemon zest
- 1 cup crabmeat
Lightly oil baking sheet with olive oil and place in the oven to preheat. Trim and clean the artichokes by removing the lower 3 to 4 rows of outer leaves, and leaving 1/2-inch of stem. Trim the sharp tips off the remaining leaves with kitchen shears. In large pot, boil or steam artichokes 30 to 45 minutes, or until knife easily enters the base of the leaves. Remove from pan and let cool.
Preheat oven to 400 degrees F. In medium mixing bowl, mix mayonnaise and Worcestershire sauce. When smooth, season with salt and pepper, to taste. Mix in bread crumbs, tarragon, scallions, parsley, lemon juice, lemon zest, and crab meat until well blended.
Remove leaves from cooled artichokes, and scoop out choke inside. Generously fill artichoke with crabmeat mixture (approximately 2 to 3 tablespoons per artichoke), until a small mound is present in each, Drizzle each lightly with olive oil. Bake stuffed artichokes for 20 minutes, or until tops are lightly browned. Serve immediately.
Enjoy a dinner party with friends this month!