Over the last few years, my desire to host friends and family over a shared meal has grown. I’m not sure exactly what happened, but the desire to gather with loved ones - over a collaborative dinner, a meal I’ve made especially for guests, or a quick snacking spread I’ve put out of whatever I’ve have on hand, I found myself wanting to plan hang-outs and gatherings on the regular. Last fall it was a last minute Friendsgiving, and based on availability, over two separate nights. (What I love about last minute is working with what you have, it doesn’t have to feel perfect and feels more forgiving - ie. not noticing the paper towel napkins my son put out while setting the table). I made two plant-based meals, filled with fresh, local veg based on dishes I had been working on since the weather began to cool. A warm kale & butternut squash salad loaded with roasted, spiced chickpeas and pumpkin seeds (a regular fall/winter meal here), a sweet potato & cauliflower curry, roasted beet and walnut salad and roasted rosemary potatoes. They were lovely evenings - the best excuse to head to the farmer’s market and catch up with good friends.