Pound Cake couldn't be more simple but dressed up with a dollop of freshly made whipped cream and a sprinkle of rough-cut strawberries this dessert can appear to be much more decadent than it really is. And don't let the name full you. Pound Cake is refreshingly light and pairs well with ice-cream and sorbet too.
For the dinner, grilled chicken with sun dried tomato pesto sauce and chevre on a baguette.
For the side, how about a tangy pasta salad. Orzo with a splash of fresh squeezed lemon juice, shallots and mint. And its easy to pull together in a pinch. Most importantly, it fills you up without leaving you feeling like you have to loosen your belt.
Orzo Salad with Lemon, Mint and Ricotta Salata
1/4 cup extra-virgin olive oil
1/3 cup minced shallots
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/2 teaspoon finely grated lemon zest, or more to taste
1 cup uncooked orzo
1/2 cup very finely diced yellow or red or orange bell pepper
1/2 cup finely diced seedless cucumber
1/2 cup crumbled ricotta salata cheese (about 3 ounces)
3 tablespoons minced fresh mint leaves
1. Stir together the olive oil, shallots, lemon juice, garlic, and lemon zest in a bowl. Season to taste with salt and pepper.
2. Cook the orzo following package instructions. Drain pasta completely in a colander, running under cold water. Transfer orzo to a bowl, stir in the olive oil mixture, and let cool. Sir in the bell pepper, cucumber, ricotta salata, and mint until combined. You could serve the salad immediately, but it taste best if you let it stand at room temperature for 2 to 3 hours.
The Dean & Deluca Cookbook, Random House, New York