All of the recipes from TheCPTable’s One Year Celebration!
This past weekend, I had the sweetest honor of celebrating one full year of TheCPTable. What started as my own personal journey over the last 5 years of healing has turned into helping other women rediscover joy and nourishment around their tables.
To mark the milestone, I hosted a dinner party with some of my favorite people. We laughed, spritzed, and shared the kind of food that makes you want to linger a little longer around the table.
Naturally, I wanted the menu to reflect everything I love about food: simple, seasonal, and meant to be shared. Here’s everything I made for the celebration—each dish with a story of its own.
Caprese Salad
A summer party without Caprese? Impossible. With juicy ripe tomatoes, creamy mozzarella, and fresh basil from the garden, this salad basically makes itself. Drizzled with high-quality olive oil, a hint of balsamic glaze, and finished with flaky salt—it’s effortless and always the first to disappear.
Ingredients:
2 Tomatoes
Sliced Mozzarella
Fresh Basil
High-Quality Olive Oil
Balsamic Glaze
Flaky Salt
Instructions:
Layer tomato, mozzarella, and basil. Drizzle olive oil, add balsamic glaze, and sprinkle flaky salt. Done. The easiest (and prettiest) salad of all time.
Fig Jam & Prosciutto Crostini
This little bite is everything—a hint of sweetness, a touch of salt, peppery arugula for balance. I toasted baguette slices just enough to get crispy edges while keeping the inside soft. They were gone in minutes, which is always the best sign.
Ingredients:
1 Baguette
Fig Jam
Prosciutto
Arugula
Instructions:
Preheat oven to 400°F. Slice baguette into rounds and toast for 5 minutes. Spread fig jam, add half a slice of prosciutto, and top with arugula.
Lamb Meatballs
If you know me, you know I’m loyal to a short list of recipe developers—and What’s Gaby Cooking is an OG. These lamb meatballs (served with tzatziki) converted even the self-proclaimed lamb-haters at my party. That’s how you know they’re a keeper.
Grass-Fed Beef Meatballs
From another go-to, Ambitious Kitchen. I swapped turkey for grass-fed beef because I’m not afraid of a little red meat. These meatballs, simmered in a tomato-basil sauce and topped with burrata, are rich, comforting, and perfect for a crowd.
Olive Oil Cakes
When I first moved to Atlanta, my girlfriends and I practically lived at Barcelona Wine Bar. Their olive oil cake with flaky salt was a surprising favorite—and for this party, I wanted to recreate that nostalgic dessert.
After a week of testing (yes, we ate olive oil cake every single day), this recipe from Broma Bakery was the winner. I baked them as mini cakes (about 30 minutes instead of an hour) and skipped the berries so the olive oil flavor really came through. Dusted with powdered sugar and a pinch of flaky salt… dangerously addicting.
I can’t think of a better way to celebrate a year of gathering, growing, and building community around the table than with good friends and these dishes. If you try any of them, tag me—I’d love to see your table too.
