Country superstar's new book an entertaining dream

Things get hectic this time of year. Not only are we looking for gifts, we're also looking for fun, easy ways to entertain.

Because we're so busy, we also want to make simple weeknight meals because other than those marathon cooking days, like Thanksgiving and Christmas, we just don't have time to spend in the kitchen.

I think Martina McBride might have the answer to your problems.

The country singer superstar recently published a beautiful cookbook and entertainment guide that offers an array of recipes for special gatherings and family-friendly options.

"Around the Table: Recipes and Inspiration for Gatherings Throughout the Year" (Harper Collins, $29.99), features 10 themed events, as well as a slew of tips, from getting inspired to setting the scene.

McBride also shares tips for stocking a party pantry, advice for being a good guest, and a play list of suggested songs for each gathering. Themes include a Bountiful Tuscan Feast, Mistletoe and Martinis and a Bruschetta Bash.

I'm sharing recipes from a Fall Supper with Friends; a colorful Autumn Chopped Salad with Balsamic-Poppy Seed Dressing.

Both were delicious and I'll definitely make them again soon.

Other recipes in that section include Smoked Paprika Almonds, Brined-and-Braised Shortribs, Oven-Roasted Vegetables and Gingersnap-Pumpkin Cheesecake.

Few of us will ever get the chance to dine at Martina McBride's home, but with this cookbook, you can re-create her experience in your own home, or buy a copy of the book as a gift for a loved one and expect to be invited to his or her next party.

Autumn Chopped Salad

Serves 6

3 romaine hearts, chopped (about 8 cups)

2 small Red Bartlett pears, chopped

Three-quarter cup dried cherries, roughly chopped

Three-quarter cup pecans, chopped and toasted

6 slices thick-cut bacon, cooked and crumbled

Half cup crumbled feta cheese

Half cup fresh flat-leaf parsley leaves

Balsamic-Poppy Seed Dressing

Combine the lettuce, pears, cherries, pecans, bacon, feta and parsley on a large platter or in a large bowl. Serve with the Balsamic-Poppy Seed Dressing.

Balsamic-Poppy Seed Dressing

Makes 1 cup

2 tablespoons poppy seeds

One-third cup sugar

6 tablespoons balsamic vinegar

1 tablespoon grated yellow onion

2 tablespoons chopped garlic

2 teaspoons dry mustard powder

1 teaspoon kosher salt

Half teaspoon freshly ground black pepper

Two-thirds cup extra-virgin olive oil

1. Combine the poppy seeds, sugar, balsamic vinegar, onion, garlic, mustard powder, salt and pepper in a food processor, pulsing 3 times.

With the food processor running, gradually add the olive oil through the feed tube, blending until incorporated.

2. Pour the dressing into a screw-top jar and store in the refrigerator. When ready to use, shake to recombine.