To celebrate the change in seasons and find an excuse to use Leaf Shaped Tortilla chips in a meal, I made a fall themed dinner for my parents and friend Carol. The meal also showed off my newly decorated for fall dining room. I am reusing some decor from my past but in general I am getting new to suit my new home. I had to get a new tablecloth since my table size / shape is different from my past. I also like any excuse to buy new beautiful tablecloths. I usually curate a large collection for my table.

Table:

• Fall tablecloth with coordinating napkins
• Centerpiece – Anchor Hocking Glass Pumpkin filled with artificial mini pumpkins I already had and new Martha Stewart artificial acorns I found at TJ Maxx. The glass pumpkin was sold by Dunkin Donuts in the 1980’s. I found it last summer at a thrift store. I have the glass pumpkin on my hallway floating shelves but it served beautifully as last minute table decor.

Fall Appetizer Plate: Palm Leaf Plates, cucumber squirrels cut with a cookie cutter, Trader Joes Leaf Tortilla Chips, Healthy Spinach Artichoke Dip

Individual Carrot Tarts: This recipe was my inspiration. Cut puffed pastry with a pumpkin cookie cutter, use knife to score around the edge, prick with a fork and partially bake. Roast carrots with olive oil, salt, pepper until crisp tender. Mix ricotta with garlic powder, pepper, and dried chives. Spread ricotta on each individual tart, top with roasted carrots and bake until puffed pastry is golden brown.

Candy Corn Fruit: I mostly followed this. I whipped my own cream and added vanilla but no sweetener. I bought fresh pineapple from Wegmans. It was delicious!

My critique of the meal: It was a simple meal to prepare but satisfying to eat. The Spinach Artichoke dip was a good healthy substitution for the traditional dip. The fruit was a hit since the pineapple was ripened to perfection. I love my dining room in this house. It is a beautiful place to share a meal with important people in my life.