There is nothing like a girls’ night to make the week just a little brighter. We started our Thursday girl’s night on a whim and it is for sure the best part of my week. It typically involves take out and a post-gym look, but sometimes it’s fun to jazz things up a bit. I invited the gals for a little pre-spring fling to use my entertaining pieces from Anthropologie’s new collection.
It’s been pretty gloomy in Dallas and I have been craving some Spring sunshine more than usual. Since I knew I was hosting girls’ night, I decided to create our own little Spring set up inside. Anthropologie’s new home collection is absolutely beautiful and what better way to kick off Spring, than with a fun tablescape. I started with these dishes (these be perfect for Mother’s Day and Easter, too!), classic silverware, fun glassware, and linen details all from the new collection. Then I made a whimsical floral arrangement to bring the table to life. If you want to create the look, from now until March 17th you can receive 20% off by using the code WWWHOME20.
BURRATA AND FRESH ROSEMARY BREAD
To make this week night dinner easy, I bought fresh burrata at Whole foods and picked up some fresh rosemary bread to start!
KALE CEASAR SALAD
Ingredients: bag of chopped kale, fresh baguette, lemon, Tessamae’s Ceasar Dressing (non-dairy), Italian Seasoning
how to: chop kale and massage with a little bit of olive oil, salt and pepper in a large bowl. Set the kale aside and pre-heat the oven to 475º. Chop the baguette into small cubes and toss the cubes in olive oil and Italian seasoning. Bake for 10 minutes, or until golden brown. Let the croutons cool and then toss the kale, dressing and croutons together in a large bowl. If you are not dairy-free, add fresh grated parmesan on top.
I used the New York Times simplest roast chicken recipe and it is so easy!
MORE ENTERTAINING FAVORITES
xox- a dash of details