Now that Food52's Managing Editor Brette Warshaw has stocked her First Kitchen, she's ready to throw parties in it: no-stress weeknight parties for anyone, anytime, and (almost) every kitchen. You're invited.
Today: You can serve beans for your next dinner party -- here's how.
The night before: Make your Moroccan Carrot Salad, and stick it in the fridge with the beets. Rinse and soak your chickpeas for the falafel; they'll need to soak overnight.
The morning of your party: Take out your chickpeas, spread them on a baking sheet, and let them dry.
As soon as you get home from work: Boil up your grains, and let them cool to warm, and toss them with all of the ingredients besides the arugula and radishes (and save a bit of extra dressing). You'll toss in the fresh vegetables right before serving.
Two hours before the party: Make your Vanilla Date Pudding -- minus the cream part, which comes right before serving -- and set it aside to cool.
After the Date Pudding is in the oven: Time to start falafeling! Dump all the ingredients in the food processor, and press "on." When it's evenly blended, shape your falafel patties, and let them rest.
While the patties are resting: Whizz up your tzatziki.
When your guests start arriving: Take out your carrots and beets. Start pan-frying your falafel.
Dinner is served: Give your Radish and Pecan Grain Salad a final toss, arrange the falafel patties on a platter, set out plates of pita and bowls of your condiments, and dig in!
When the falafel is gone: Mix up your cream for your Vanilla Date Pudding, pour it on the cake, and bake for 10 more minutes. Serve it with a pile of forks.