(This is an excellent menu that makes sharing the cooking ideal. Use this as a general guide; skip parts if you've help coming from others.)
Up to 1 Week Before
- Bake Espresso Fudgies (if served), following recipe’s Do-Ahead Tip.
- Make Greek Marinated Roasted Peppers, Olives and Feta (if served); store in refrigerator.
- Make Chex® Moroccan Crunch (if served); store in airtight container.
The Day Before
- Make Chocolate Truffles Topiary (if used).
- Remove Espresso Fudgies from freezer; thaw and frost.
- Bake Tiramisu Tart through Step 4 (if served); cover when cooled.
- Make Cappuccino Crème Brûlée (if served); refrigerate.
- Bake Baklava Bars (if served).
- Chill beverages served cold.
The Morning Of
- Cook Slow Cooker Mediterranean Pot Roast (if served).
- Make Spinach and Pine Nut Meat Loaf through Step 1 (if served); store covered in fridge until ready to bake.
- Wash Boston lettuce for Artichoke-Asparagus Salad (if served); cover and refrigerate. Prepare marinated veggies for salad; cover and refrigerate.
- Prep salad greens, arugula and radicchio for Italian Mixed Salad (if served); crisp in food-safe plastic bag in fridge.
- Prep Brussels sprouts for Honey-Lemon Brussels Sprouts and Carrots (if served); store in food-safe plastic bag in fridge.
About 2 Hours Before Guests Arrive
- Make Mediterranean Onion Tart up to the point of baking; cover with plastic wrap and refrigerate.
- Prep potatoes and garlic for Garlic Smashed Potatoes.
- Make Hummus-Filled Roasted Vegetables (if served).
- Finish making Tiramisu Tart; refrigerate.
About 1 ½ hours Before Dinner
- Bake potatoes and garlic for Garlic Smashed Potatoes.
Last Minute Prep
- Bake the onion tart.
- Finish making Honey-Lemon Brussels Sprouts and Carrots.
- Complete salad.
- Mash potatoes.
- Drizzle honey over Baklava Bars before serving.
- Prepare coffee or espresso (if served).