Dinner parties took on an entirely new meaning after the birth of our son.

With a busy 2-year-old now seemingly in charge of the house, even just thinking about pulling together a lavish dinner for friends makes me tired.

But slowly my wife and I have discovered that parenthood need not mean the end of adult conversation. And the secret to postpartum parties is neither takeout nor shipping junior off to his grandparents.

The tricks include using a handful of fresh ingredients to breathe vibrancy into purchased items, keeping cooking to an absolute minimum, and plan for lots of small bites instead of one large (and complicated) dish.

This entire meal can be on the table in about 30 minutes. And that means we have time to tuck our son into bed, set the table, prep the food and still not be rushing around as our guests arrive.

For this party, I usually go Mediterranean because it's easy to find high-quality prepared foods. It also helps that many of the items are best served at room temperature.

There is no centerpiece dish in this menu. The idea is to fill the table with lots of starter-style foods and a few bottles of wine, then let people nibble and drink.

I usually begin with a bowl of purchased hummus, which I top with a drizzle of olive oil, a pinch of smoked paprika and a squirt of lemon juice. This is accompanied by a selection of flatbreads and crackers.

For something green, I have a bowl of purchased tabbouleh, a flavorful mix of grains, parsley, onion, garlic and tomatoes. If the flavor is a bit dull, I liven it up with salt, lemon juice and a bit of olive oil.

Next is the feta platter, which is deceptively simple to assemble but offers wonderfully complex flavors. Just set a block of feta on a platter, drizzle with olive oil, then sprinkle with pine nuts and fresh oregano.

Be sure to let the feta cheese come to room temperature before making this; the flavors are much better. Serve it with slices of baguette (toasted, if you have time).

Finally, I arrange a platter full of dolmades, or stuffed grape leaves. I buy these in a 70-count can at a local Greek market for about $12. Sprinkled with pepper, fresh dill, lemon zest and lemon juice, they are delicious.

If you're so inclined, a platter of cured meats and a bowl of mixed, herbed olives would round out the meal nicely.

For drinking, I usually put out some of my "house" wine, $5 bottles of a South African cabmerlot blend that drinks like something triple the price.

Meals such as this are how I assure my childless friends that having little ones doesn't mean the end of adult fun, though it does require that you rethink how you have it.

FETA WITH PINE NUTS AND HONEY