It feels like we’re all trying to get more protein these days, and for me, the most challenging time to fit it in is breakfast. (I love eggs all the ways, but even they have their limit!) However, we’re increasingly learning the importance of getting protein in the morning as a building block for health and vitality. So today, I’m sharing my current favorite protein-packed breakfast that’s not eggsâthis Grain-Free Overnight “Oatmeal.” And we’re teaming up with Target to prove that breakfast isn’t just an opportunity to fuel our bodiesâit’s a chance to nourish our mornings with small moments of joy.
How to Make Grain-Free Overnight Oatmeal
You may be wonderingâhow can you make oatmeal without the oats? Well, turns out that ground nuts, plus chia seeds, flax seeds, and coconut make a delicious base for all the toppings, from berries to nut butter to pears and honey. These are all from Good & Gather, proving you can eat healthy, beautiful meals without breaking the bank or running tons of errands. All you need is a single Target run.
Why I Love This Grain-Free Overnight Oatmeal
If you want to remove at least one decision from your busy weekday mornings, prep this grain-free overnight oatmeal that also happens to be gluten-free, vegan, and paleo-friendly. I make a big batch on Sunday and it energizes my mornings all week long. (Bonus: It actually keeps me full until lunch!) And I love that this “oatmeal” is the perfect base for so many different topping combinations. You can eat it multiple days in a row, but with so many toppings to choose from, it never gets boring.
Ingredients you’ll need:
Once you’ve gathered your ingredients, all you have to do is pulse the walnuts and sunflower seeds in a blender or food processor, then stir them in a bowl with the rest of the ingredients and refrigerate. When you wake up the next morning, breakfast is done.
My Favorite Topping Combos
This grain-free overnight âoatmealâ is nutrient-rich and high in proteinâeverything you need to start the day is in one pre-prepped bowl. And thanks to an endless amount of topping options, youâll never feel like youâre eating the same thing twice. Here are my favorite topping combos:
Chocolate Coconut Crunch
Toasted Coconut Chips
Dark Chocolate Almond Butter
Sliced Bananas
Cacao Nibs
Berries & Cream
Greek Plain Yogurt
Honey
Mint
Fresh Berries
Pear & Granola
Scroll on for the recipe, and be sure to shop all my favorite ingredients on my Target storefront!
Packed with protein and nutrients, this grain-free oatmeal is so easyâand can be customized to your liking.
1 cup walnuts
1/2 cup sunflower seeds
4 tablespoons chia seeds
3 teaspoons ground flax seeds
1/3 cup shredded coconut
1/4 cup coconut flour
2 teaspoons vanilla extract
2 tablespoons maple syrup
2 teaspoons cinnamon
3 cups coconut milk
Pulse nuts in a blender until mixture is the consistency of coarse sand.Â
Transfer to a bowl, then add chia seeds, flax seeds, coconut, vanilla, maple, coconut flour, cinnamon, and coconut milk. Stir to combine.
Cover and place in the fridge for an hour, then remove from fridge and stir everything together again well, making sure seeds arenât sticking to the bottom of the bowl.
Refrigerate overnight. When ready to eat, rewarm if desired, then add your toppings. Enjoy!
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Recently, a good friend called me in a near-panic: “I’m having eight friends over tomorrow night—what in the world should I make for that many people?” I’ve been there, and it can be tough to think of dinner party menu ideas that are elevated and elegant for your evening crowd. Especially if you don’t want to spend all day in the kitchen and/or lose your mind in the process.
But thanks to the fact that I started my career in catering (combined with the countless dinner parties I’ve thrown over the years), I’ve assembled quite a collection of dinner party menu ideas to feed a crowd that check all my required boxes. All of these dinner party recipes are:
Crowd-pleasing dishes that almost everyone loves.
Leverage large-batch cooking, like a sheet pan or grill, so that I’m not laboriously sautéing 16 individual fish fillets or frying 12 eggs to top salads.
And most importantly, I can do almost all the prep in advance so that by the time my guests arrive, I can join the party with them.
I divided this post into recipes that I make for dinners with 4-6 guests (due to the cooking techniques, or the fact that they incorporate pricier ingredients), and the recipes that are really easy to double or triple to feed a true crowd. These leverage larger cuts of meat, build-your-own components that let guests adapt to their dietary needs, and less expensive ingredients so your party budget doesn’t get out of control.
The next time you find yourself hosting an evening get-together and wondering what to make, bookmark this post for 24 easy dinner party menu ideas to feed a crowd. Trust me: all these recipes will leave your dinner guests happy, satisfied, and waiting for when their next invite arrives in the mail.
What makes it party-ready: At first glance, a pasta dish might not seem special enough for a dinner party meal. But this isn’t just any pasta recipe. While it’s easy to prep and cook, it makes the most of a few flavor-packed ingredients that’ll take your meal up a notch. Plus, the pop of green it brings to your table rivals any floral centerpiece. Major wow-factor.
What makes it party-ready:Everyone loves roast chicken. This one has just enough interesting and surprising flavors to make it feel dinner party-worthy. Those charred lemons—yum! Watch me make it start to finish.
Make it a feast:
What makes it party-ready:My grilled pizza is truly made for a party. But I’ll admit, it’s a little chaotic to make for more than six people. That’s why I usually bring it out at more intimate gatherings where everyone can get involved. (This pizza party was one of my favorite gatherings ever.) The recipe above is for my homemade pizza dough. Make several dough balls in advance—I usually plan on three doughs for six people—let them rest at room temp for a couple hours before party time and proceed with your favorite pizza toppings and method of cooking.
Make it a feast:
What makes it party-ready: This is probably mine and Adam’s most frequently-made meal for a dinner party. It’s incredibly easy to pull together and fun for everyone to hang out down by the grill while we make it. I usually buy one large New York Strip for every two people. Slice into 1″ pieces and serve on a big platter surrounded by grilled tomatoes. Since this is a pricier cut of meat, it feels really special and I typically reserve it for a smaller dinner party. For a bigger gathering, an affordable cut of steak like flank is a great option, too. (You’ll just want to marinate it beforehand and adjust the cooking time.)
What makes it party-ready: These salmon bowls are a great meal for a summertime gathering on a hot day. They feel so light and refreshing, but still really special. For a girls’ night, I love to set out all the toppings and let everyone build their own bowls. Not only is it a fun way to get people interacting, but it also allows guests with other dietary restrictions to pick and choose their ingredients.
Make it a feast: One of the beautiful things about this dish is that it’s truly a complete meal in a bowl. The only thing I’d add is refreshing scoops of mango sorbet (or mango-basil ice cream) for dessert!
What makes it party-ready: Sometimes, a party just needs pasta. That said, it’s not ideal for serving a super large group since it does need a bit of last-minute attention (plus, you’d need a really big pan for tossing it all together). This streamlined zucchini pasta combines simple ingredients into one luscious and luxurious bowl that everyone loves.
What makes it party-ready: I make this one when my mother-in-law comes over since she loves pork tenderloin. This dish is perfect with a double dose of carrots. It’s a great one to make outside on the grill, but in the cooler months, you can also roast it all in the oven. Pork tenderloin is one of those cuts of meat that is made for serving a crowd. You could easily scale this recipe depending on your guest count, then slice it up and arrange on a big family-style platter.
Make it a feast: The carrots are a super satisfying side dish on their own, and the pesto adds richness and flavor, so you’re almost already in feast territory with just this recipe. For a dinner party, I’d add some herb-roasted potatoes or a simple kale salad.
What makes it party-ready: This is one of those super satisfying recipes that feels way fancier than it is. And in my experience, salmon is one of the most universally loved fish dishes. Bonus: it’s foolproof! Grilling salmon on a cedar plank is an easy way to infuse this fish with smoky flavors while ensuring it stays tender and moist. Plus, that stone fruit salsa adds the perfect bit of sweetness to complement the charred fish.
Make it a feast:
I like serving this salmon with a side of herbed quinoa or wild rice. The fluffy texture and nutty flavor offer a satisfying contrast.
For a lighter side, toss together a simple green salad with a citrus vinaigrette to add some tang to the mix.
What makes it party-ready: Here is one of those super-impressive meals that also happens to take very little effort. Why? Because halibut is one of the best fish ever. Plus, the fact that this is made on a sheet pan allows you to easily make several fillets at once. It has a light, clean flavor and buttery, flaky texture, so it doesn’t take much for it to be delicious. I simply roast mine with olive oil, salt, and pepper, then top it with a bright Italian salsa verde.
Make it a feast: Add some potatoes that can roast right along with the fish on a separate baking sheet. Or, you can opt for a little more green and serve it with a big kale salad.
What makes it party-ready: If you haven’t tried marinating your chicken in Greek yogurt, this recipe will change that fast. It’s beyond easy (and inexpensive) to throw chicken thighs in a delicious marinade and grill for a crowd. Fresh herbs and honey add a bit of zest and sweetness that complement this juicy chicken.
Make it a feast: Serve this protein with a side salad or crispy roasted potatoes for an all-around simple and delicious meal that everyone will be gushing about.
What makes it party-ready:Everyone always asks me for this braised short rib recipe after dinner parties, and they’re always shocked to learn how simple it is. I like to add some fresh herbs over the top along with red onion and lemon zest to brighten up the plate. Because presentation matters.
What makes it party-ready: Toastadas are a go-to for a few reasons whenever I’m looking to impress my guests with easy dinner party menu ideas. They’re customizable, so everyone can pick and choose what they want to add. This recipe is also a winner for gluten-free guests. Simply swap in a Siete tortilla baked in the oven for a grain-free and gluten-free tostada.
Make it a feast: This Mexican chopped salad is just hearty enough to round out your meal.
What makes it party-ready: Lasagna can lean a little labor-intensive, but take heart: this dish can be made in advance. In my experience, all variations on the classic lasagna are winners—but this spin is my favorite take yet. It’s hearty and warming without any meat, and the filling makes the most of everyone’s favorite fall veg, butternut squash. The flavors are rich and complex—and if you’re feeling up to it, the recipe also shows you how to make the pasta yourself. It’s a dish worth bragging about.
Make it a feast: Cut the lasagna’s richness with a bitter side, like this radicchio salad. Or, if you want to send the fall flavors home, this apple and arugula salad is one of my favorites.
What makes it party-ready:When the colder months hit, I love serving dishes that evoke elevated comfort. They’re simple and warming, but just special enough. This flavor-packed chili comes courtesy of Danielle Walker, our go-to for paleo-friendly, delicious recipes. If you want to make it vegetarian, simply omit the turkey and bump up all the veggies. Danielle suggests either diced zucchini or minced portobello mushrooms. Yum!
Make it a feast: Salty tortilla chips or your favorite cornbread are ideal for dipping. Top each bowl with sour cream or Greek yogurt, cilantro, and a squeeze of lime
What makes it party-ready:Even those who aren’t well-versed in Indian cuisine will love chicken tikka masala. Although I frequently make this recipe on a busy weekday for our family, it’s also perfect for a big feast. (Triple or even quadruple the recipe—your slow cooker can handle it!) Plus, the fact that you make this several hours before dinner and it cooks away while you’re free to do other stuff is pretty awesome.
What makes it party-ready: I’ve made this soup for countless book clubs, family gatherings, and friends who have just had babies. Everyone says it’s the best chicken tortilla soup they’ve had, and it’s just as easy to make a big batch by scaling the ingredients. Sure, a pot of soup may not sound like a party, but watch me make it here and see for yourself how festive all those beautiful ingredients look together. Plus, the smorgasbord of colorful toppings lets guests have fun building their own perfect bowl of soup.
Make it a feast: I usually serve this soup on its own—with all the toppings, it feels complete! But it’s never a bad idea to kick off a Mexican-style feast with really good chips, a couple of great guacamoles, and salsa.
What makes it party-ready: During my catering career, I learned that one of the best ways to feed a crowd elegantly is with a big roasted side of salmon. It looks impressive coming out of the oven and is the perfect centerpiece to a buffet. If you’re intimidated by buying a side of salmon, don’t be! There’s nothing to it, you literally just ask the fishmonger for “a side of salmon”—I usually plan for five to six ounces per person. (You may even be able to convince them to remove the skin for you!) This one, with roasted citrus slices, is a great main course option for Easter or Mother’s Day. I’ve also served it with great success for cozy girls’ nights with a bottle of pinot noir.
What makes it party-ready:I love a taco night-themed party. When it comes to dinner party recipes, few dishes are more festive, and this surprisingly delicious combo of chicken, jicama, avocado, and mint elevates the entire setup. For a group, I usually set out a couple of big platters on the table with all the ingredients, pass around the tortillas, and let everyone assemble their own tacos family-style.
Make it a feast: For a larger group, I like to offer a vegetarian option since there’s usually at least someone who’s not eating meat. Taco night makes it easy: you can roast some cauliflower and let guests build these delicious all-veg tacos if they so choose. I love them just as much as the chicken, so I’ll usually eat one of each.
What makes it party-ready:A couple of years back, chef Seamus Mullen served these unbelievably delicious lamb meatballs as the centerpiece to a dinner party he hosted in Santa Monica. As someone who doesn’t cook with lamb very often, I came home feeling inspired to make this spicy lamb meatballs recipe for my next gathering. Although they feel special occasion-worthy, they couldn’t be simpler.
What makes it party-ready:The last thing we want to be doing at a party is worrying about lots of different meal components coming out of the oven at exactly the right time. One solution? A dinner board that contains everything guests need to build their own perfect plate. This easy and flavor-packed pita and kebab version is not only gorgeous, but it’s also perfect for satisfying a range of dietary needs. Vegetarians on board? Make them meatless. Gluten-free friends can skip the pita. The list of variations is truly endless.
Make it a feast: This board has it all: hummus, feta, roasted tomatoes, olives, sliced cucumbers, diced veggie salad, and roasted garlic. What more could you ask for?
What makes it party-ready:Oaxaca has quickly become one of my favorite places to visit. With its vibrant culture and diverse food scene, there’s so much for travelers to soak up. Alongside all the beautiful, artisan-made goods I’ve sourced for Casa Zuma, I’ve also found inspiration in the many meals I’ve happily devoured. Case in point: bold and bright carne asada tacos that benefits from a mix of herbs, garlic, and plenty of spices. These are perfect for al fresco dining season.
What makes it party-ready: This stew is a stealth pick for party food. It feels like the comfort food your mama might have made, but when presented with as much style as Shelley Armistead did at her beach dinner, it’s suddenly elevated to special occasion status. What makes this dish perfect for a crowd is that you can truly throw everything in the pot and walk away. An hour later, dinner is served. Shower with herbs and edible flowers—both for flavor and a gorgeous presentation.
What makes it party-ready: These shrimp have been on repeat in my kitchen this summer. Their flavor is incredible and the endless amount of toppings makes it perfect for just about everyone. Trust me, this is THE grilling recipe for all of your outdoor dinner gatherings.
Make it a feast:Guacamole, or any other Mexican-inspired dip, can be served either on your taco or as a side dish with chips. I also love serving these tacos with a Mexican chopped salad to add some extra greens to the table.
What makes it party-ready: One-pan dishes that serve a crowd make dinner party hosting incredibly easy. If you’ve never tried eggplant lasagna, this recipe is a great place to start. It turns a classic dish into something both stunning and healthy. You’ll never cook your lasagna the same again.
Make it a feast: With a heavier dish, I always serve something on the lighter side as my side dish or appetizer. Perhaps an easy bruschetta or a simple salad to spruce up your table and keep guests wanting more.
It’s true what they say: the best things in life are often the simplest. And nowhere is that more true than with toast, also known as one of the greatest foods on earth. Whether it’s topped with avocado and smoked salmon or simply slathered with jam, toast is not only a perfect flavor combo, for me, it also signifies ultimate comfort.
Growing up, a sick day meant toast and tea curled up on the couch with a movie. And there’s one toast memory I’ll never forget. After a 30-hour labor giving birth to my daughter, my mom brought me my favorite fruit and nut bread, toasted and slathered with butter. Nothing had ever tasted better (and I’d never been hungrier.)
Why I’m Eating Sourdough Bread Again
Which brings me to this ricotta toast recipe. I’ve always loved the combination of creamy ricotta cheese slathered onto toasted sourdough. When it comes to texture combinations, it honestly doesn’t get better. But since adopting a grain-free diet last summer, toast has been off the menu. Until recently. I’ve slowly been starting to reincorporate a bit of sourdough back into my diet, and so far—my gut issues haven’t resurfaced. In my research, here’s what I learned:
The fermentation process that gives the bread its distinctive sour taste also makes it more gut-friendly. Millions of people are suffering from digestive malaise, and if you’re sensitive to foods containing gluten or have irritable bowel syndrome, sourdough bacteria’s ability to break down flour has never been more important. – Vanessa Kimbell via Bon Appetit
It’s fascinating! And it’s key to make sure that what you’re getting is “real” sourdough that’s been slowly leavened, not simply store-bought bread with a sour flavor that’s been leavened with fast-rising yeast. I’ll keep you guys posted on my sourdough journey, but in the meantime—let’s talk about this ricotta toast! First thing to mention: this recipe is so simple that it may not even feel like a recipe. However, it’s one of those delicious bites that is so much greater than the sum of its parts. Let’s dive in.
Ricotta: Store-Bought vs. Homemade
When deciding whether to use store-bought ricotta versus making your own, there’s no right answer: both can be absolutely delicious, and it comes down to how much time you have. I shared many years ago how I make my own ricotta at home, and I’m still using the same method—it’s one of the most satisfying and delicious ingredients to make, and you’ll be shocked at how easy it is.
That said, there is zero shame in purchasing a high-quality ricotta from the grocery. You’ll just want to make sure that it’s full-fat (made from whole milk). A lot of what’s on the shelves is the “part-skim ricotta,” which I would only use in a recipe like lasagna. For this, you’re gonna want the creamy goodness of full fat.
Ricotta Toast Toppings
For this version, I wanted to highlight the simple flavors of the crusty sourdough toast with the creamy ricotta, so I kept toppings at a minimum: honey, chopped pistachios, thyme, flaky salt, and Aleppo pepper. However, ricotta toast lends itself to all kinds of creative inspiration. Here are a few topping ideas I’ve tried and loved:
Health Benefits of Ricotta Toast
Sourdough bread. Unlike conventional breads, sourdough undergoes a fermentation process that gives its signature tangy flavor and enhances its gut-friendly properties. This slow fermentation breaks down gluten and phytic acid, making it easier to digest and (as discussed above) sometimes reducing digestive discomfort for those with sensitivities.
Whole-milk ricotta cheese offers a dose of protein and calcium, essential nutrients for muscle repair and bone health.
Honey is a natural sweetener rich in antioxidants and soothing properties, pistachios provide healthy fats and fiber, and thyme is known for its antibacterial and anti-inflammatory effects. Each bite of this ricotta toast is both indulgent and nourishing.
You are going to love this ricotta toast for breakfast, lunch, or dinner! Let me know if you give it a try—and if you have any sourdough/gut health stories to share, I’d love to hear in the comments. Scroll on for the recipe for this easy and delicious ricotta toast.
Elevate your toast game with this deliciously satiating ricotta toast recipe. Keep it simple and sweet with honey and pistachios–or make it savory with slow-roasted tomatoes and basil.
1 piece sourdough bread
1/3cup whole-milk ricotta cheese
2 teaspoons honey, divided
1 teaspoon fresh thyme leaves, divided
flaky salt, to taste
Aleppo pepper, to taste (you can sub red pepper flakes, just go easy since they’re hot!)
1/4cup pistachios, roughly chopped
Toast the sourdough bread.
In a small bowl, whisk together the ricotta with 1 teaspoon honey, 1/2 teaspoon thyme, and a pinch each of flaky salt and Aleppo pepper.
Spread the ricotta mixture on the toast, then top with the remaining honey and thyme. Sprinkle over the chopped pistachios, and finish with a pinch of flaky salt and Aleppo pepper. Eat!
