The Consummate Hostess

Why not invite your friends over, open a bottle of something wonderful and make a fabulous lemon infused appetizer ?

This recipe below is so easy and is always popular. It is one of my mother in law's wonderful creations and is perfect in the summer when hot weather demands light and fresh dishes.

Recipe:

1 container fresh goat cheese

1 lemon

2-3 tablespoons olive oil

3 sprigs of rosemary- or get creative with any herb you like

Sea salt and freshly ground pepper

Place the goat cheese on a pretty serving dish and, with a fork, work with the cheese until it has the consistency of a creamy spread. Pour the olive oil over the cheese, coarsely chop the rosemary and add to mixture. Zest the lemon and sprinkle zest over dish and add a bit of fresh lemon juice and salt and pepper to taste.

Serve with flat bread, grilled baguettes or interesting crackers on a pretty serving piece like one of these from The Merry Martini.

* Remember to enter in "hostess" at checkout at The Merry Martini for an extra 10% off your purchase. Images from papagenos.com, chaska.files.wordpress, themerrymartini.com

It is a steamy summer evening and on a night like this, I love a refreshing and light dinner. Giada De Laurentiis' Lemon Spaghetti is the foundation of a perfect summer meal. It is extremely easy to make and always a hit. I add a fresh arugula salad to compliment the dish and pair with a glass of Sauvignon Blanc.

Recipe, courtesy of Food Network is:

Ingredients:
1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup lemon juice
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves

Directions:
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about eight minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

Drain the pasta, reserving one cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

* As a side note, I adore this pasta dish as a cold salad after a night of chilling in the refrigerator.


Arugula Salad:
Combine two cups arugula, halved cherry tomatoes and 1/2 cup shaved Parmesan. Season with salt and pepper. Combine 1/3 cup olive oil, juice from one lemon and zest of two lemons for the dressing. Pour dressing over salad and serve. Bon Appetit!

* Picture courtesy of Cheftools.com.