It's always a spectacle to watch the leaves on the trees melt into the vibrancy of the other end of the spectrum. Several colors that we associate with the coming of the cold weather; warm yellows, flashy oranges, and deep reds are such a welcome sight after such a hot summer. In fact, our company wanted to celebrate this fall with a limited time Butternut Squash Risotto at West Seattle's beloved Thriftway! Hurry over to have a taste of how we see fall! Also, to welcome the spirit of Autumn, Nola's Catering and Events wanted to share a tummy-warming recipe that is sure to make your houses feel like home!

French Onion Soup: for 4 to 6 servings
-3.5 oz of unsalted butter 
-2-3 lbs of yellow onions, peeled, halved, and thinly sliced
-3/4 cup of dry white wine (optional, but great for caramelizing onions)
-2 Tbsp of all purpose flour
-6 cups of beef broth (or chicken broth for lower sodium content)
-Dry Bay Leaves (usually 2-3)
-Salt and Pepper
-optional: thinly and small sliced flank steak
Remember to always test the flavor throughout the duration of cooking the soup for accurate measurements of spicing!

(OPTIONAL) Cheesy toast addition:
-6-8 slices of french baguette (Sliced long)
-gruyere or mozzarella cheese
-parsley

Directions:
1. melt the butter in a casserole pot and when the butter starts to foam and sizzle, add the thinly sliced onions and coat the onions in butter.
2. cook on medium low for 30 minutes with occasional stirring until the onions are slightly transparent and have softened.
3.turn heat up to medium or medium high, add salt, and cook for another 20-30 minutes with more frequent stirrings until onions have turned a golden brown.
4. add wine and simmer for 2 minutes until mostly evaporated, stirring to the bottom of the pot to ensure evaporation.
5. add flour, and allow to sit for 1 minute
6. add broth of choosing, herbs, and bay leaves, lower heat to simmer for 30 minutes
----OPTIONAL ADDITION TO SOUP------
- In a separate pot, fry the small pieces of flank steak in simple olive oil, salt, and pepper until brown on both sides; add to French onion soup and let sit for 5-10 minutes before serving.

Cheesy Toast:
7. for toast, brush baguette slices with olive oil and toast each side in broiler until golden brown
8. then top with gruyere (or mozzarella) and grill until melted with brown spots appearing on the cheese.

Welcoming the sun after months and months of dreary weather and temperatures that seemed to change their minds every other day is such a wonderful feeling. To assist in the excitement of entering the outdoors to the smell of fresh cut grass, the transpiration that emanates from just-watered plants, and sweet smells of blooming flowers, Nolas Catering & Events wanted to share a recipe that will surely get your mouth watering and your mood set to enjoy the upcoming weeks of warmth!

Watermelon, Halloumi & Mint Salad to refresh the tastebuds!

-Chop watermelon (small watermelons are great for sweetness; a nice contrast to the saltiness of the halloumi) into large chunks
-Halloumi, chopped into half inch pieces
-Olive oil
-A couple of pinches of Cracked black pepper
-Spritz of Lemon Juice (Optional)
-Balsamic drizzle (Optional)
-Fresh Mint (Full leaves and/or chopped) 

This salad is one of our summer favorites for our small get-togethers; a bright center for our dinner tables and a refreshing taste of summer with all the flavors we tend to associate with the warmth of the season! We cannot wait for our future events with our lovely clients and staff. Stay safe in the heat and enjoy the sun!

 The warmth of the spring is always a welcome sight; especially when you wake up in the morning and the floor isn't freezing to step on anymore! 
To welcome this magical switch in temperature, Nola's catering has a citrus-based recipe to share as a welcoming of this blooming and colorful season!
Introducing the Grapefruit, Mango, Minted & Herbed Napa Cabbage Salad! The blend of sour grapefruit and sunny sweet mango, a minty freshness to cleanse the tongue, and a hearty crunch of fresh leafy greens to top it off can really feel like a bright and warm spring day.

*Serves about 4 people, can be a main dish. *
Ingredients:
- 1 Small Napa Cabbage Head, chopped into small/medium pieces. (This cabbage can be cored)
- 1 Mango, Peeled, In medium/small slices
- 1 Pomelo or Ruby Red grapefruit (Your preference) cut into small pieces
- 1 Cup Mint (Rough Chop)
- 1 Cup Thai Basil (Stemmed + Rough chop)
- 1 Cup Coriander Leaf (Rough chop)
- 1 Cup of Rau Den or Amaranth (Stemmed + Rough Chop)
- 1/2 Cup of Green Onion (Slices)
- Dried fried shallot (garnish)
+ (Optional) Roasted Peanuts
+ (Optional) 1/2 bag of Peeled and cooked 26/30 Shrimp

Dressing, mixed thoroughly:
- 1.5 Tb Mirin
- 1 Tb Rice Vinegar
- 1 Half Lime (juice)
- 1 tsp Salt
- 1 tsp Black Pepper
+ (Optional) 1 Tb Sake

The ingredients can be mixed or layered with the dressing alongside it or drizzled on top. 
We hope that as this spring starts to drift across the state that this recipe welcomes our readers to the beginning of a beautiful season. Enjoy!


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We are so excited to be working with the Snohomish Wedding Tour and Dairyland in Snohomish WA for this exciting wedding tour for caterers and venues alike! Join us at Dairyland for an exciting spectacle of forested seclusion and natural beauty with the addition of our exciting wedding samplers that will surely attest to your tastes! The event will be held on June 2nd in 2024; So, it'll be a beautiful summers day to add!
Check out our partners at Dairyland Snohomish!
About Us | Snohomish | Woodland Meadow Farms

 I've always believed that the heart of any memorable event lies in the joy of sharing delightful food.

During the holiday season, this belief is even more significant. Today I wish to share with you one of my go-to recipes for casual, drop-in guests. This recipe is a consistent crowd-pleaser at all my events when served - the Mushroom Flatbread. 

More than just an appetizer, it’s a conversation starter, a centerpiece of casual elegance that keeps my guests asking for more.

The appeal of the Mushroom Flatbread lies in its simplicity and versatility. With a few readily available ingredients, you can have this dish ready in no time, making it ideal for holiday gatherings and spontaneous drop in guests. 

The base is either homemade or pre-made pizza dough, and here’s a little caterer’s tip: bake the dough first, brushing it with garlic-infused olive oil while still warm, for that extra zing.

The topping I recommend is a mix of assorted mushrooms - cremini, shitake, oyster - or any combination that tickles your fancy. Roast these with red peppers in garlic oil, adding a pinch of salt and pepper for taste. The blend of mushrooms not only adds a rustic charm but also a rich, umami flavor that complements the festive season. The final touch is slices of brie cheese and shaved parmesan, melting into the warm dough to create a gooey, irresistible texture.

For your friends with dietary restrictions, you can offer a gluten-free version using gluten-free dough, ensuring that everyone can enjoy this savory treat. And while the combination of mushrooms and red peppers is a client favorite, I encourage experimentation. Try alternative toppings like caramelized onions, spinach, or even artichokes to add your personal twist to this versatile recipe.

What sets this flatbread apart is not just its taste but also its presentation. Once out of the oven, cut it into squares for easy serving. It’s not only a dish but a visual treat, with its golden-brown crust and vibrant toppings making it a festive centerpiece on any holiday table.

Pair it with a glass of your favorite wine or a festive cocktail and you have the perfect setup for a cozy holiday evening. The Mushroom Flatbread is more than just a recipe; it’s a reminder of the simple pleasures of life - good food, good company, and the warmth of sharing.

As we welcome guests this year, let this Mushroom Flatbread be a part of your holiday celebrations. Easy to prepare, delightful to taste, and a sight to behold, it's a recipe that speaks the language of love and joy.

From my kitchen to yours, here’s to a season of effortless entertaining and lasting memories!

So, this holiday season, try this Mushroom Flatbread recipe and watch as it becomes a new holiday favorite in your home, just as it has in mine and the many homes I've had the pleasure of catering to. 

Happy holidays and happy hosting to all of you, my friends.