Right now, I am thinking bacon wrapped dates/prunes/figs stuffed with almonds and ricotta salata to start, osso bucco/daube au beouf, or chicken with 40 cloves of garlic,with a Swiss chard polenta cakes, and a pear tart for dessert. I am leaning towards braised/stewed dishes for their portability.
Community member em-i-lis cooks from Amanda & Merrill's new book
Make Weeknight Cooking Smoother and Stress-Free
The Cookie Queen's Favorite Recipe
Sheet Pan Roast Chicken and Cabbage
Why Canned Craft Beer?