The modern hippie lifestyle uses food and conversation to bring people together at the table and forge family bonds and lifelong friendships.

Lauren Thomas, author of The Modern Hippie Table has a vision. To help you achieve beautiful living and eating well, Lauren has created a book that leads you step by step to make sure the surroundings of any occasion are as beautiful as the meal is delicious. Her book illustrates her modern Hippie philosophy of, "...simple and beautiful is perfection."

The book covers such topics as setting the scene, appetizers, charcuterie boards, salads, and main dishes. In addition she covers side dishes, desserts, and even drinks. Be sure to read Girls Can Grill, a chapter on the feminine side of the grill.

A YouTube video https://www.youtube.com/watch?v=lF2OHUvXSQQ demonstrates how make a charcuterie board out of last night's Turkey dinner using her PEAR GORGONZOLA SALAD (pg 89). This a simple meal made into an elegant presentation. 

Other recipes I found intriguing were CILANTRO TACOS (pg.100) and VEGAN CHOCOLATE DONUTS WITH STRAWBERRY ICING (pg181). Those with a gluten­­-free diet will appreciate Lauren's GLUTEN-FREE PEANUTBUTER CHOCOLATE CHIP COOKIES (pg 178).

One of the ideas from this book that really struck home with me was if you aren't relaxed and enjoying your party, neither are your guests. How many parties or family gatherings have you gone to where you never see the hosts because they are too busy with the last minute details that drag on through the whole party? 

Try some of Lauren's pre planning tips and see how much you can best enjoy your next party. After the menu and guests have been established, Lauren suggests planning for your guests comfort. Start out by creating a comfortable and a welcoming space for your guests. Such a simple act as having a space set aside for coats and purses shows you are thinking about your guests' comfort - no having to ask "Where do I put this?" Another suggestion is to welcome each guest as they come in the door. Having something for them to drink and snack on while other guests arrive is a thoughtful gesture on your part.

This is really not a cookbook per se. Yes, it has recipes and tips for making the cooking easier, but it is really one of the best books I have found for entertaining in general. The first six chapters walk you thru the whole idea of entertaining with ease, elegance, and learning how to enjoy your own party. I give this book a 5 Plus OUT OF 5 rating. 

Try this yummy recipe as part of getting a taste for this book.

Pear, Pomegranate & Turkey Gorgonzola Salad Board

If you find yourself wondering what to do with all those turkey leftovers after Thanksgiving, this delicious salad board makes a beautiful presentation to impress your family (who's still in town) when you don't feel like cooking. Whether you serve this salad for lunch or dinner, I can assure you that you'll inspire a new leftovers tradition! Serves 4-6.

1/3 cup olive oil

2 tablespoon sherry or white wine vinegar

4 teaspoons honey

1 tablespoon Dijon mustard

¼ teaspoon salt

2 heads butter lettuce, torn into small pieces

1 head Greenleaf lettuce, torn into small pieces

Approximately one pound of leftover white turkey meat, sliced or chopped

1 small head radicchio lettuce, chopped

4 ounces crumbled gorgonzola cheese

2 large ripe pears, preferably Bartlett or Comice, cored and cut into ½- inch cubes

1 cup pomegranate arils, or the seeds of one pomegranate

Black pepper

*Extra pears and pomegranates to help decorate your board

In a small bowl, whisk together the oil, vinegar, honey, mustard, and salt. Set aside.

In a large salad bowl, combine the butter lettuce and Greenleaf lettuce and toss to combine. On a large platter or wooden board with raised edges, arrange the lettuce to cover. On top of the lettuce, start by arranging the turkey in the center, followed by the radicchio, cheese, pears, and pomegranate arils on either side of the turkey in parallel lines. Drizzle the salad dressing evenly and toss gently just before serving. Season with black pepper to taste.

Pear Gorgonzola Salad

½ cup olive oil

2 Tbsp sherry or white wine vinegar

4 tsp honey

1 Tbsp dijon mustard

1 small head radicchio, chopped

2 heads bibb or butter lettuce

2 large ripe pears, cored and cut into ½ inch cubes

½ cup crumbled Gorgonzola cheese

Black pepper & salt, to taste

In a small bowl, whisk together the oil, vinegar, honey, mustard, and Salt, set aside.

In a medium salad bowl, combine the radicchio, bibb lettuce, pears, cheese, and dressing and toss gently. Season with black pepper to taste and serve. Serves 6

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