n my world, planning a menu is serious business. I think through everything including dietary restrictions, shopping time, prep time, risk factors of new recipes or ingredients, timelines, cost, and more. I consider the recipes to make sure things cook at the same temperature (have you ever planned a meal only to discover that one side dish requires a 450 degree oven and one a 325 degree oven? I have! And it’s not good!) Most important, I think about what can be made ahead. After I decide on the menu, I think through all the steps I’ll need to take to make sure I see a clear path to success.
The menus below are some of my favorites that I have already spent the time developing and testing. These are my “go-to” menus when I don’t have the time to create a new one and just need to get cooking.
The Casa De Collins
This is our favorite meal to share with friends and family. It’s rustic, simple, a bit extravagant, and made with lots of love. This meal has all the making for Feast and Merriment!
This menu puts the spotlight on popular summer ingredients- corn, crab and fruit all packed with lots of flavorful summer herbs. Best of all, the whole menu can be made in advance!
Pot of Gold
Gather your finest mates around the table for an Irish feast with this Pot of Gold menu! Make sure to make enough for leftovers for Delicious Ruben Sandwiches the next day!
The secret to a fantastic Thanksgiving feast is a little bit of advance planning and a few, really great recipes. This menu is elegant, delicious and easy!
Christmas is a time for celebration and worthy of a special occasion meal. This Christmas dinner menu is foolproof and better than what you could get at most 5 star restaurants.