This is kind of a big meal for just the two of us, but the entire menu from this article sounded really good, so I figured why not. We liked everything, especially the potato salad. Definitely something to make again. This menu is great as a make-ahead meal for company, because the last-minute stuff is quick and very little effort. The only change I made was to roast the broccolini instead of boil it. Because I generally don’t like vegetables boiled, especially broccoli or anything broccoli-like.

The cake is very much something Larry likes, with warm spices and ginger. The interesting ingredient ingredient is grated butternut squash. It’s an excellent cake, light and flavorful. Larry says definitely make it again, and I agree.

• Creamy White Bean & Herb Dip (Fine Cooking #97, February 2009, p. 76)
• Pan-Seared Skirt Steak with Warm Radish and Red Onion Pickle (Fine Cooking #97, February 2009, p. 76)
• Broccolini with Kalamata Dressing (Fine Cooking #97, February 2009, p. 79)
• Roasted Potato and Mushroom Salad with Mascarpone (Fine Cooking #97, February 2009, p. 79)
• Buttermilk Cake with Vanilla Icing (Fine Cooking #97, February 2009, p. 80)