Dinner is Served

As expected, last night’s birthday dinner for my best friend was a total blast… a girls-only affair full of laughter, heart-to-hearts, & great food (if I do say so myself.)  As promised, I’m sharing the party menu here today… it’s full of seasonal fall produce, and (shh, don’t tell!) comes together super quick to pop into the oven just before guests arrive.

Ginger Roasted Salmon is light and so flavorful.  While the salmon cooked, we popped open a bottle of bubbly to get the party started.

This autumnal side dish is my current fave: Roasted Root Vegetables with Honey, Balsamic, & Fresh Goat Cheese. If you’re a bit afraid of beets, don’t be: they are sooo delicious and their vivid red color makes this dish gorgeous.  Let the veggies roast until they’re sweet and tender, and I like to toss in a bit of arugula with the goat cheese at the end.

My initial plan was to bake a classic birthday cake… but then I started feeling like something more fresh & citrusy would be a perfect ending to the meal.  These Lemon Cream Custards fit the bill, but I changed it up a bit by substituting orange for the lemon, and topping with fresh raspberries (for a touch of pink!)  Topped with glowing birthday candles, these custards were every bit as festive as a cake.