With the house having little touches of fall, it was a no brainer to have the next step be continuing them on the table for the evening dinner. Already what can serve as a centerpiece is there making it easy to add the rest.
None of my dishes reflect fall better than these. The rich color with its arty black leaf outline is perfect, and I like using them for another reason. They were a gift from a very special and thoughtful friend who knows how crazy I am about all things for tables.
Some time ago this flatware was on sale at Target, and it has been such a good find. Its coppery contrast with the table’s wood surface adds such warmth.
Thinking about what food is going to be served, I don’t put more dishes on the table than can be used. Tonight there will be an entree and a salad, so nothing more than dinner and salad plates are needed. The black salad plate complements the leaf outline, and its shape will be perfect for the salad.
On any table, the napkin presentation is one of those little touches that make a table special. One of my favorites is this one folded accordion style and fanned to make it stand.
With the addition of wine stems and water glasses, a table can’t be much simpler than this. It started with what was already there and has warm color and texture which makes any table inviting.
I can’t resist sharing with you one of my favorite salads made with delicata squash, one with which I was unfamiliar. The attraction was its green and pale yellow striping, reason enough to give it a try!
For the salad, cut the squash into rings and remove the seeds. Place them on a baking sheet and drizzle with olive oil. Roast at 400 until tender, roughly 15-20 minutes. To prepare the salad, place mixed greens or any lettuce on a plate. Top with the roasted delicata rings, sprinkle with craisins, toasted almonds and feta (optional). My preference for dressing is a honey mustard vinegarette, but most any salad dressing would work.
I can assure you this salad will be a hit at your table not only because it is so tasty but because it’s a little different.
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