Call it charcuterie, call it small plates, in our house, this is perfect for a night kickoff because it’s flexible, adaptable, and gives everyone choices. And you don’t need to go wild preparing components – you can use what you have on hand. Yesterday, I grilled some smoked sausage (please don’t share it was turkey!), threw some frozen meatballs in the air fryer that had been tossed with BBQ sauce, and baked some prepared spanakopita triangles. Then of course, you need to have cheese! I like to include something with a bite (here an extra sharp Vermont cheddar), something milder (Swiss or Gouda always work), and something soft (this one was an Asiago spread we’d picked up on our adventures earlier in the day and was amazing!) Add your favorite crackers or baguette and enjoy!

But I will confess, I need something healthy on the side, so this cucumber, tomato salad fits the bill (and the small plates!)

Cut about a pound of cherry tomatoes in half (I love the brightness of having the different colors in the bowl) and toss with a pinch of salt, sugar and freshly ground pepper. Cut an English cucumber into thin slices and add to the bowl. Last step is to add half a red onion that’s been thinly sliced. Make the dressing in a mason jar by combining 1/2 cup Olive Oil, 1/2 cup red or white wine vinegar, 2 minced garlic cloves, freshly ground salt and pepper, 1 tsp sugar and 1 tsp dried oregano. Shake it all up to combine, then pour most of it on the veggies (I always save a bit in case I need it for serving). Mix in a little fresh parsley then let everything sit on the counter to marinade for a couple hours before serving.

Last but not least, we finished the weekend with sheet pan nachos. I always struggle with keeping these crispy, but a deep dive into Google today revealed the secret (strangely from the Cape Cod Times, not any cooking site). Preheat the oven to 375, spread the tortilla chips onto a baking sheet and cover the chips with about a cup and a half of cheese (I love a good Mexican blend). Bake for three minutes. Then they’re ready for topping. I always go with a meat (leftover chili, cooked chicken, ground beef or turkey cooked with taco seasoning), some salsa, and some diced jalapenos. Top with another half cup of so of cheese and return to the oven for 7 or 8 minutes till the cheese is melted. I top them with shredded lettuce, diced onion, and diced tomato (but choose your own adventure!). Serve with sour cream, guacamole, and/or pico de gallo.