Small Gatherings: A Week of Seasonal Menus for Your Next Delish Dinner Party – Tuesday – Dinner for Three


This week we’re featuring a week of seasonal menus from Small Gatherings Seasonal Menus for Cozy Dinnerswritten by Jessica Strand. Where else can you enjoy an intimate gathering of close friends and delicious food? Today’s menu is is a dinner party for three for Tuesday evening.


Marinated Olives Recipe

Mussels with White Wine, Fennel and Leeks

Raw Corn Salad with Cilantro, Lime and Jalapeno

Fresh Cherries with Bittersweet Chocolate Sauce

Menu Manager:

1. Two or three days before:
a. marinate the olives
2. About three hours before serving:
a. Make the corn salad and refrigerate
b. Make the chocolate dipping sauce and set aside at room temperature
c. Scrub and debeard the mussels and store on ice in the refrigerator
3. About one hour before serving:
a. Remove the corn salad from the fridge and bring it to room temperature
b. Prepare the vegetables for the mussels and refrigerate
4. Just before serving:
a. Cook the mussels
5. Just before serving dessert:
Gently reheat the chocolate sauce

Check out more dinner party menus for two, four or six. 

All recipes from Small Gatherings by Jessica Strand (Egg & Dart Press, May 2013)

Images for Marinated Olives and Mussels with White Wine, Fennel and Leeks by Sheri Giblin.

Jill Ettinger

Jill Ettinger is a Los Angeles-based journalist and editor focused on the global food system and how it intersects with our cultural traditions, diet preferences, health, and politics. She is the senior editor for sister websites and, and works as a research associate and editor with the Cornucopia Institute, the organic industry watchdog group. Jill has been featured in The Huffington Post, MTV, Reality Sandwich, and Eat Drink Better.