let’s cook together: antipasti buffet

antipasti buffet_

Let’s face it. Life is more fun sometimes when you have more choices. Wait, I’m not talking about the ridiculous aisle of 85 different kinds of shampoos at the grocery store. (I’m convinced they’re all the same, put into pretty bottles.) Actually, I mean dinner is more fun when you have more choices on the table.

When we were hashing out the structure for our cookbook, Gluten-Free Girl Every Day, my brother insisted there needed to be a buffet chapter in there. His son, my most favorite nephew Elliott, was pretty picky about food back then. If Andy made dinner and set a plate in front of Elliott, he wouldn’t eat much. But, to quote our own cookbook: “If you tell him it’s Italian antipasti night, and have roasted cauliflower with salsa verde, mushrooms stuffed with mozzarella, salami, proscuitto, olives marinated with lemon zest, and a lot of little ramekins with other foods, he’ll eat well. He likes taking a little bit of each and making his own plate.”

Now that Lu is nearly 5, we know exactly what he means. Dinner at the table is sometimes a bit of a chore. Put 5 to 10 little plates on the floor of the living room, call it a picnic, and she reaches for a bite of olive, then a bit of cauliflower, then a cube of cheese. Sometimes, when we don’t sit at the table, we all eat better.

So, if you want to cook with us this weekend, let’s make the antipasti buffet! It starts on page 267 of our latest cookbook, Gluten-Free Girl Every Day. We give you the recipe for stuffed mushrooms (sun-dried tomatoes! tiny mozzarella balls! pine nuts! more!) and the roasted cauliflower with salsa verde. Buy yourself some prosciutto, some smoked mozzarella, some marcona almonds and put them out. Pickled things are very good.

And we buy olives — these are cerignolas — from our grocery store’s olive bar. At home, we rinse off the brine, which often tastes too salty and sometimes too much like chemicals. Then, we heat up some extra-virgin olive oil, a little lemon zest, some red pepper flakes, and toss in the olives. Serve them warm.

An antipasti buffet is a pretty easy dinner to make and it feels like a feast.

Enjoy, everyone! Have a great weekend.

8 comments on “let’s cook together: antipasti buffet

  1. Chelsea

    You know, I never got over eating like a toddler. I would rather have small bites of lots of different flavors than eat a plated meal. It’s just more fun!

  2. Sarah | The Accidental Okie

    Oh this looks scrumptious!
    I’ve often lamented the saltiness of olive brines, but then if you rinse it, it does feel like it’s missing a little something. Thanks for the olive oil, zest, pepper tip!

  3. Angela

    As the mother of a light-eating 18 year old, I’m pretty sure this works just as well for big kids as little ones! Great idea.

  4. amy

    Oh my, yes to buffet dinners! I feel like most of my gluten-free meals are like this–a little haphazard, yet adaptable to whatever’s kicking around the kitchen or how hungry I am. Makes for easy lunches, too–I just bring a stack of odds & ends to work in little containers and graze.

  5. writing blog

    When I initially commented I clicked the “Notify me when new comments are added” checkbox and now
    each time a comment is added I get several emails with the same comment.
    Is there any way you can remove me from that service?
    Appreciate it!

Comments are closed