Recipes for Hosting from the Thoughtful Table

For me, cooking, baking, and setting a beautiful table for my family and friends has always been a conduit of sharing the goodness and the love of God.

Have you ever been to someone’s home for a meal, and you just felt wrapped up in love from the moment your feet hit the entryway? My great grandmother’s house was that for me. I can still smell the smells and remember the feelings I felt when I opened her back screen door, leading right into her kitchen—immediately bombarded and overwhelmed by all the love in her heart for her entire family as she prepared a feast for us.

When we feed people, we love them. When we set a table for our family and friends to show up fully as themselves, we communicate that their presence matters. When people gathered around your table feel like their presence matters, it creates an environment for authentic community to be cultivated.

I’m thrilled to share a few of my tried-and-true recipes with you that have brought love and comfort to my friends and family over the years—happy hosting!

For a Crowd

Roasted Tomato & Asparagus Pesto Pasta

Ingredients

• 2 pints cherry tomatoes
• Salt
• Olive oil
• 16 oz. whole grain penne pasta, cooked al dente, according to pkg. directions and drained (can sub gluten free pasta)
• ¼ c. reserved water from noodle boil
• 2 bunches fresh asparagus, washed and chopped
• 1½ c. basil pesto (can be store-bought or homemade*)
• Grilled or pan sauteed chicken breasts seasoned with salt and pepper (optional)
• ¹/³ c. freshly grated Parmigiano Reggiano

Directions

1. Preheat oven to 250 degrees. Lightly salt and coat tomatoes with olive oil. Place on a parchment-lined baking sheet and roast for 4 hours.
2. Boil noodles according to package instructions and make sure to amply salt the water. Before draining, set aside ¼ cup of reserve pasta water. Set pasta aside.
3. In a medium sauté pan on medium high heat, add 2 tablespoons olive oil and chopped asparagus and sauté for 2–3 minutes, until slightly tender.
4. Combine pasta, pasta water, pesto, and toss. Gently fold in tomatoes, asparagus, and grilled chicken.
5. Sprinkle ¹/³ cup of freshly grated or shaved Parmigiano Reggiano on top of pasta before serving. Can be served hot or cold! Serves 6–8.

For a Friend

Very Best Chocolate Pie

Ingredients

For the crust:

• 35 Oreos, crushed
• 6 T. salted butter, melted

For the filling:

• 1 ¼ c. sugar
• 1 c. all-purpose flour MINUS 2 T.
• ¼ t. fine sea salt
• ½ c. cocoa powder
• 4 c. whole milk
• 4 egg yolks
• 1 ¼ c. semi-sweet chocolate chips, melted
• 1 t. vanilla extract
• 4 T. cold butter

For the whipped cream topping:

• 1 pint cold, heavy whipping cream
• Powdered sugar to taste (about ½ c., maybe a tiny bit less)
• 1 t. vanilla
• Semi-sweet chocolate bar for shaving

Directions

1. Crush Oreos. I like to throw them in my food processor to get a really fine grind. Combine Oreo crumbs and melted butter and press into the bottom of a pie plate. Set aside.
2. In a medium saucepan, combine sugar, flour, salt, and cocoa powder with a whisk to remove any lumps. Turn your stove on medium heat. Slowly add 4 cups of milk to your dry ingredients, whisking constantly. Cook on stove until scalded, (just before boiling) always stirring.
3. In a separate mixing bowl, beat egg yolks. Remove one cup of the hot milk mixture from the stove and slowly stir it into your egg mixture. This will temper your eggs and keep them from scrambling! At this point, pour your milk/egg mixture back into the rest of the stove milk mixture and stir to combine. Add melted chocolate chips and cook on stove, continuously stirring to prevent burning until mixture is thick like pudding.
4. Remove from heat and stir in vanilla and butter. Pour into pie plate and chill for at least 8 hours or overnight before serving.
5. Before serving, prepare fresh whipping cream. Add 1 pint cold cream to your electric mixer fitted with your whisk attachment. Whip on mediumhigh speed. Slowly add in powdered sugar 1/4 cup at a time until you reach desired sweetness. Add vanilla extract. Whip until soft peaks form. Spread on pie and top with chocolate shavings. (I use my vegetable grater for easy chocolate shavings!)

For a Party

Baked Goat Cheese with Figs

Ingredients:

• 12 oz. goat cheese, softened
• 6 oz. 1/3 less fat cream cheese, softened
• salt
• 1–2 T. fresh rosemary, finely chopped (use more or less, depending on your love for this herb)
• 1 t. crushed red pepper flakes
• ¾ c. fig preserves
• 3-4 fresh figs sliced in half for garnish
• 1¼ c. roasted and salted pistachios, chopped
• balsamic glaze for drizzle
• crostini or your favorite crackers (for serving)

Directions

1. With a hand mixer, combine cheeses with salt and rosemary. Spread into bottom of 6–8 inch round baking dish.
2. Combine red pepper flakes and fig preserves and spread on top of cheese from center out, leaving a bit of cheese exposed on the edges.
3. Place sliced figs around the edges of dish
4. Bake at 400 degrees for 10–12 minutes, until cheese starts to bubble on the edges.
5. Remove from oven and top with pistachios and balsamic drizzle (optional) and serve warm with crostini or your favorite crackers.

A Couple of Things to Consider When Hosting

1. Set your table in advance when you can. For larger events and especially on holidays, I set my table the night before to cut down on my to-do list the day of the gathering.
2. Prepare as much food as you can ahead of time so that you can be more present with your guests. I try to plan my menus with at least a couple of dishes and a dessert that can be made a day or two before so that on the day of the gathering I can focus more on my guests and less on cooking.
3. Use what you have. You don’t have to spend a lot of money to make a table warm and inviting. Mixing different dinnerware patterns that you already have and incorporating family heirlooms are great ways to make your table beautiful and inviting. I also love to use ALL the candles to create warmth and a beautiful glow as well as including live elements like magnolia leaves and fresh cut flowers from my yard when in season.
4. Don’t forget to invite yourself to your feast. For years, I was really good at hosting and doing all the things FOR my people but rather terrible at showing up WITH them. Your people want you! When you choose to be fully present to your community, it invites your guests to do the same.

Read more tips and recipes from The Thoughtful Table. See Laura Cooksey at Feast events with Kristi McLelland this year!