The Summer Courtyard Series continues, this time with a Greek themed meal inspired by a book I just finished, Apron Anxiety.

The book follows current NY Mag Grub Street editor and former foodie novice, Alyssa, as she navigates her way through chef boyfriends, cooking 101 and eventually, dinner party success.  Apron Anxiety is also punctuated with recipes from her culinary adventures, the majority of which I dog-eared for future use (the best Chocolate Chip cookie recipe? Done.)

I mixed her recipe for Lamb Meatballs (the best part of which was the Pomegranate/ Cinnamon Sauce) with Pine Nut Couscous, Watermelon/Feta/Tomato Salad, Baguette and Sauvignon Blanc.  

The meal was completed with Blueberry Cheesecake Pots.  Not only are they one of the easiest-to-make desserts in my repertoire, but they also tend to be the most impressive to guests.

Win, win.