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As I’ve gotten older entertaining in the fall and winter has become one of my favorite pastimes. Since it doesn’t rain too much in the golden state, whenever there is even a drizzle the entire city shuts down. Nobody knows what to do with themselves, and getting dressed to go out in the rain is not in an Angeleno’s skill set. Because of all this my friends and I have developed a tradition of taking turns hosting wine night. We sit around catching up while delighting in small bites and perhaps a touch too much wine. One of my favorite new recipes that will surely be featured in an upcoming wine night is this sweet and savory take on bruschetta. It’s made with goat cheese (you can use ricotta if you don’t like goat cheese), roasted grapes, and candied walnuts. I adapted the recipe from a Venetian cookbook I purchased after our time in Italy this summer. You can find the recipe below. Happy Sunday.

Ingredients :


Red seedless grapes

Candied walnuts

Fresh thyme

Goat Cheese

Directions :

Preheat the oven to 350F. Place grapes and a handful of fresh thyme leaves on a baking sheet, sprinkle with salt and pepper, drizzle with olive oil, mix together and roast in the oven for 10-15 minutes. Slice the walnuts in half, arrange on another oven tray, pop into the oven along side the grapes for 5-8 minutes. Drizzle slices of baguette with olive oil and toast in the oven or broiler. Once all of the components are cooked and ready, let everything cool off. To assemble, crumble the goat cheese onto the toast, top with grapes, walnuts, and the crispy roasted thyme leaves. Serve warm or at room temp. Tip: If your grapes are too big, cut them in half.

Give the recipe a try and let me know what you think. xo

Last Sunday I shared a fall inspired table scape I created and mentioned my tried and true tricks for pulling off dinner parties in a pinch. Today I’m sharing my two favorite side dish recipes,  blistered fingerling potatoes and honey roasted carrots. Give them a try and let me know what you think.

Have a great Sunday. xo

Ingredients : For Potatoes

Fingerling Potatoes

Fresh Sage

Olive Oil


Heat oven to 400F. In a cast iron skillet (a metal baking sheet can work too) combine potatoes, a large handful of fresh sage leaves, and a generous drizzle of olive oil. Salt and pepper. Cook for 20-25 minutes or until the potatoes are starting to blister on the outside and are cooked through all the way. The sage should be light crispy little chips. Serve hot.


Ingredients : For Carrots



Olive Oil


Preheat oven to 350F. Generously coat the carrots in honey and olive oil. Salt and pepper. Roast for 15-20 minutes or until carrots are soft.

I’ve always loved hosting dinner parties. I love planning out menus and decor. I love spending the day in the kitchen filling the house with the smell of home cooking. There is something very rewarding when everything and everyone comes together for a special evening.

Since Sam and I always have a friend or two popping in for lunch or dinner during the week, I’m always prepared to host people on the fly. Over the years I’ve learned that with a few tried and true recipes and a handful of special accessories you can whip up a dinner party that looks fantastic but is deceptively easy to pull together.  Scroll down and take a look at the set up created for a fall themed wine and cheese party. I decided to mix and match everything from the color of the napkins to the silver wear and dish wear.

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Welcome to another Sunday Bites post. Today I’m sharing a recipe for snap pea salad with radishes and mozzarella. I found a version of the recipe on the New York Times website and it turned out so tasty, I’ve been making it weekly. This salad is perfect for a meal all on it’s own or as a side dish.


Sugar snap peas



Fresh mint

Dijon mustard


Extra virgin olive oil

Directions :

Bring a pot of water to a boil and trim the edges of you sugar snap peas. Cook the peas in the boiling water for 2 minutes. Remove from heat immediately, drain and place the peas into an a bowl of ice water to stop the peas from overcooking. Next thinly slice the radishes, dice the mozzarella cheese, and chop fresh mint into thin ribbons. To make the dressing combine dijon mustard with fresh lemon juice and extra virgin olive oil. Play around with the ratio of mustard, lemon and oil until you achieve the flavor you like. Add salt and pepper to taste. To assemble the salad combine everything including the dressing in a bowl. Taste and add seasoning or dressing as needed.  Serve and enjoy.

Happy Sunday!

If I could eat lox for every meal, I would. I use it dozens of different ways, but I think it truly shines in brunch recipes. Today I ‘m sharing my favorite Sunday indulgence, an open-faced lox sandwich with crème fraîche topped with a 6 minute egg.


Good bread



Crème fraîche


Extra virgin olive oil


Start by preheating the oven to 375F and boiling water in a pot large enough to hold all of the eggs will be using. Slice bread into half inch wide slices. Drizzle with extra virgin olive oil on both sides and toast in the oven until lightly golden brown and slightly crispy. You want the toast to be soft on the inside and just lightly crispy on the outside. Finely chop a handful of fresh chives, set a small bit aside for garnish.  Mix a half cup of crème fraîche with the finely chopped chives, add salt and pepper to taste.  Once your water boils, gently add the eggs and boil for exactly 6 minutes. Remove the eggs from heat and chill in cold water until cool enough to peel.  Once the bread and eggs have cooled you can start to assemble the sandwich. Spread a layer of the crème fraîche sauce onto the bread, layer with lox, top with a 6 minute egg, season with a little bit of salt and pepper and garnish with a sprinkle of chives. Voilà! Serve and enjoy.