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 While I was recovering from hip replacement surgery this summer, my dear friend Marybeth, showed up at my house with dinner; soup to dessert! Now that I’m six months into recovery and the hassle of the holidays are over for my husband and I, I’m preparing a thank you dinner for my friend and her husband. I do need to keep certain dietary concerns in mind. I’ve poured over my cookbooks and I hope that what I’m planning to prepare is to their liking. We’ll start with a small assortment of cheese and grapes. I think Alexian Vegetble Pate would be different and delicious. I had purchased this item in the past at Foodtown in Sea Girt, however, it’s also available at Mussoto’s Market and Joe Leone’s. For a salad, Lidia Bastianich’s Fennel and Orange Salad from her cookbook Lidia’s Italy will be light and refreshing. As an entrée, I’ve selected Michael Chiarello’s recipe for Chicken with Roasted Lemon and Rosemary Sauce from his book The Tra Vigne Cookbook - Seasons in the California Wine Country. To round out the dish, I’ll see what green vegetable looks best at Delicious Orchards this week. Again, for dessert, dietary concerns are in mind. My biscotti do have sugar, but in restrained amounts. The variety that I’ll serve are Italian Anise Seed, Crisp Chocolate, Biscotti di Prato and Biscotti Napoletani. Perhaps a small fresh fruit salad will also be a good idea. What better way to say thank you for someone’s generosity and kindness than through food?
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