Verily Table – Hosting Ready

This rich, creamy pasta dish tastes like something you’d get at a restaurant, and the spinach and roasted red peppers add vibrant pops of color to the white sauce. If you’re fortunate enough to have leftovers, it tastes just as good the second day. I can’t say enough good things about this dish—it’s one of my new favorites!
– Kellie Moore

Not only does this dish boast bright colors, but also powerful Cajun spice (I use Tony Chachere’s). I usually use Cajun seasoning by itself, but also adding salt and pepper really kicked the flavor up a notch (or two!). If you prefer a more mild flavor, go easy on the spices at first, and add more to taste. Oh, and be sure to use a large skillet (I used my 3 quart saute pan).
– Kellie Moore

Bratwurst is a family favorite in our home, but I had never cooked them in the oven before—we usually grill them or cook them in a skillet. This recipe came together in a flash (just brats, bell peppers, and onions on a sheet pan, with a sprinkle of crushed red pepper flakes for a kick), and the result was delicious. My brats needed about 10 extra minutes to be fully cooked, so do keep that in mind.
– Kellie Moore

This recipe gets points right off the bat for reminding you to start the rice in step one (I almost always forget until it’s too late!). My sweet potatoes took a little longer to cook than the recipe suggests, and I used store-bought red curry paste. Veggie-packed, filling, and colorful, it’s a perfect meal to serve guests (and without too much time or effort).
– Laura Loker

For entertaining, you could prepare these for each guest or have everybody create their own bowl—that way people could tailor it to their own liking or adjust based on their own dietary restrictions. These bowls are really adaptable and also so pretty and bright, which makes them perfect for impressing your guests.

Aside from the vibrant colors and delicious flavors, this meal is great because you can prep most of the ingredients earlier in the day (or even the night before). Plus, it takes less time than the directions suggest—closer to 30 minutes (10 prep and 20 cook time) rather than 45. This one became a family favorite the first time we tried it!

Rather than making these pizzas for your guests, this would be a fun meal to make with them—everyone could even bring a different ingredient. This particular recipe has several mouth-watering ideas. Note that the total time reflects the prep involved in using those ideas; the pizzas themselves only take 12 minutes to cook. Though “French bread” is in the name, sub rolls, which are used in this recipe, will also do the trick. That being said, I personally prefer French bread—it has a delicious crunch, and it’s much sturdier.

This is a one-pot soup, and it’s as easy to make as it is delicious. Plus, it’s colorful, which makes it a nice dish for hosting!

With no crust, this pie requires only a little bit of active prep time—the rest is just letting it bake. Mine sliced perfectly, but I did forget the kale, which I imagine would add a little moisture. (That said, I’m not sure I’ll add the kale next time I make it. We did not miss it.)