A number of my single friends always ask me what they can make that is easy and delicious to take to a Thanksgiving dinner. So here are the tips and recipes that work well, whether you're single or not, when you are a guest in need of a dish.

THE PRESENTATION



A great presentation is important - even simple food will look better and be more appealing if you use garnishes and set it on a nice serving dish. You can even go to your local party store and pick up a small tray and a doily. Add a few small mums, with stems cut off, and some greens and you are set. Or put a mini-pumpkin in the middle of the serving dish with your appetizers around it. You'll be surprised how interesting it makes the food look, and it only takes a few minutes to do. An easy way to impress someone...



THE RECIPES



APPETIZERS



I know that you will love this one. These go in a minute - count on at least three to four per person.



Marinated Mozzarella and Roasted Peppers in Phyllo Cups



Makes approximately 18-25 appetizers.

Preheat oven to 350°.



1/2 pound marinated or plain good-quality mozzarella, cut into cubes

1/4 pound roasted peppers chopped

2 packages frozen pre-made Phyllo cups

Grated Parmesan cheese

Non-stick cooking oil spray, for pan



Place 1 large mozzarella cube and 2-4 vegetable pieces in each phyllo cup. Lightly sprinkle cheese on top. Spray a baking pan with oil and arrange cups on pan. Cook for about 6-8 minutes until melted and bubbly. Serve warm.



Preparation Tips:

* Buy good-quality, fresh or jarred roasted peppers. Be sure to drain them on paper towels before cutting so that you get the excess liquids out.



Do-Ahead Tips:

* Mozzarella cups can be made up to 1 day in advance (uncooked), covered tightly, and refrigerated.

* Cook for an additional 3-4 minutes if they have been refrigerated.

©All rights reserved. No part of these recipes can be reproduced without the expressed written permission of the author.





SIDE DISH - AUTUMN SALAD





If you need to bring a side dish, this is really delicious and different. This is light and refreshing before, or after, a heavy meal.



ARUGULA, PEAR AND WALNUT SALAD



4-6 servings



4 crispy apples or firm pears ( Bartlett) 1 tablespoon fresh lemon juice



Salad dressing



2/3 cup extra-virgin olive oil 3 tablespoons balsamic fig vinegar or good quality balsamic vinegar

2 tablespoons sherry wine vinegar

1 teaspoon whole grain Dijon mustard

3 tablespoons finely minced shallots ½ teaspoon Kosher salt Freshly ground black pepper



Quickly whisk all ingredients until emulsified (thick).



Salad



7 cups Arugula or baby spinach, or mixed micro greens washed dried and torn in bite-size pieces

4 ounces goat cheese or crumbled blue cheese or Shaved Parmesan

1 cup walnut pieces

Toast the walnuts in a small dry skillet until browned, 3 minutes and set aside. Be careful- they burn easily. (If you don't have time to toast the nuts, just use them as is.)



Core apples or pears and if there are any brown spots on the fruit, cut them off.

Slice apples or pears into thin slices cut from top to bottom. Squeeze lemon juice on slices to prevent browning.



In a large salad bowl or on individual plates, mix salad greens, Add cheese, in chunks. Gently toss with the dressing. Chop walnuts coarsely and sprinkle on top.

©All rights reserved. No part of these recipes can be reproduced without the expressed written permission of the author.



DO AHEAD TIPS



So you have no time to make salad or the dressing. What should you do? Try to make it 4 or 5 days in advance. Keep tightly covered and refrigerated. If you don't have time to do that, get a good quality ready made dressing, add some lemon juice and freshly ground pepper. Buy pre-packaged greens, nuts and dried cranberries or dried cherries and sprinkle on the greens. At least this will show that you care and are making a good effort to contribute to the feast.



AND JUST RELAX



Above all else, remember this is a time for sharing and for not getting anxious about the food. Take some short cuts - as long as what you buy is of the best quality- and get into the spirit of the season.



Offer to help - set the table, cut the bread, help with the dishes. Lending a hand to the host or hostess will be much appreciated on this busy day

About the author:

Marybeth Gregg has been cooking, entertaining and giving cooking advice for almost 20 years, is well-known for her wonderful cuisine, great parties and started her successful cooking school several years ago. She has been featured in several newspapers, is currently working on cookbook. Visit her at www.cookwithconfidence.com