Reluctant Entertainer's Big Boards and More

Sandy Coughlin writes about food, travel, and hospitality on her popular blog, Reluctant Entertainer. Her mission is to help readers feast on life by providing easy and tasty recipes, time-saving tips, and inspiration to help reluctant entertainers open their hearts and homes to others through great food and great conversations. Coughlin is the author of The Reluctant Entertainer: Every Woman’s Guide to Simple and Gracious Hospitality and Big Boards for Families. She has been featured by Woman’s Day, Rachael Ray, Better Homes and Gardens, Taste of Home, and more. She enjoys hosting parties that create lifelong connections and memories. She is a mother to three grown children and lives in Bend, Oregon, with her husband, Paul. You can find her on social media @ReluctantEntertainer.

How the Big Board Was Born
Boards for Every Season and Region
Kitchen Essentials
Find Your Inspiration
Other Ways to Use the Boards
PART 1 SPRING/SUMMER
Chapter 1: KEEPING IT SMALL: RECIPES FOR 2 TO 4
Cucumber Spicy Feta Dip
Baba Ghanoush with Poblano Chilis
Corn Bacon and Cheddar Waffles
Sweet Soy Marinated Salmon with Cold Lemongrass Soba Noodles
Grilled Caesar Salad with Homemade Caesar Dressing
Spicy and Sweet Melon Mint Feta Salad
Herby Fingerling Potato Salad with Crispy Fried Shallots
Oven-roasted Caramelized Onions and Chicken Thighs
Tamarind and Lemongrass Milk-braised Pork
Tortellini Pea and Pancetta Pasta
Mahi Mahi Fish Taco Board
Chai-spiced Sawdust Pudding
Salted Brown Sugar Ice Cream
Cherry Rhubarb Poppy Seed Cobbler
Mini Chocolate Chip Meringue Board
Chapter 2: FEEDING A CROWD: RECIPES FOR GATHERING
Seafood Niçoise Charcuterie
Cinnamon Orange Sticky Buns with Orange Cream Cheese Frosting
Mushroom, Bacon & Cream Baked Eggs
Zucchini Fritters and Carrot Cake Fritters
Breakfast Sammy Board
Broiled Al Pastor Tacos
Peppers with Cream and Cheese (Rajas con Crema y Queso)
Big Burrito Board (The BBB)
Mexican-inspired Hotdog Board with Queso Dip
Grilled Corn Pineapple Salad
Avocado Salsa Verde
Three-ingredient Chorizo Queso Dip
Tex-Mex Rice
Lemon Poppy Seed Biscuits
Toasted Coconut Guava Bread Pudding
Tiramisu French Toast
Sour Cream Banana Cake
Creamy Vanilla Lemon Curd
Fudgy Brownie Ice Cream Sandwiches
Chapter 3: GO EXPLORE: RECIPES FOR THE GREAT OUTDOORS
Grilled Shrimp Cocktail Skewers
Poolside Piña Colada Poptail Board
Napa Valley Charcuterie Board
Make-ahead Dill Bread
Sunrise Board with No-bake Breakfast Bars
Shaved Beef Gyros Picnic Board
Berry Barbecue Chicken
Glamping Lobster Roll Dinner Board
Sunset Sushi Beach Board
Pineapple Whip with Cookies and Salted PB Stuffed Dates
Field Day Chocolate Banana Pudding Board
Campfire S’Mores Cookie Dough Fondue
PART 2: FALL/WINTER
Chapter 4: KEEPING IT SMALL: RECIPES FOR 2 TO 4.
Roasted Apple Crispy Prosciutto Crostini
Curry Sweet Potato Soup with Herbed Meatballs
Braised Tomato and Olive Chicken
Cheesy Lasagna Boats
Chicken Tikka Masala Pizza
Miso Parmesan Udon Noodles
Date Goat Cheese Cookie Bars
Pear Puff Pastry Tart
Streusel Baked Apples with Vanilla Crème Anglaise
CHAPTER 5: FEEDING A CROWD: RECIPES FOR GATHERING
Winter Solstice Charcuterie Board
Roasted Grapes with Walnuts, Balsamic, and Yogurt
Cacio e Pepe Mac and Cheese Bites
Monte Cristo Breakfast Casserole with Fried Sage
Tikka Masala Tender Bowls
Miso Green Onion and Cheddar Biscuits
Sweet and Savory Dutch Baby Board
Deconstructed Waldorf Salad Board
Caffe Mingo’s Sugo di Carne
Chinese-inspired Braised Beef
Chicken Mole Enchiladas
Toasted Milk Cheesecake with Corn Flake Crust
Baked Brie Dinner Board
Tea Affogato
Chapter 6: GO EXPLORE: RECIPES FOR THE GREAT OUTDOORS
Deli Sandwich Takeout Board with Garden Salad
Hiking Lamb Harissa Chili Board
Après-ski Seafood Potpie Soup Board
Warming Hut Brothy Quinoa Bowls Board
Hot Chocolate Firepit Board with Buttermilk Rough Puff Pastry Ribbons
Acknowledgments
About the Author
About the Photographer
Index