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Edible Holiday Bouquets

We just love the uniqueness of edible fruit or vegetable bouquets. They’re healthy, vegan, decorative and suitable for all occasions. What’s more, they’re easy to make – you just need a variety of produce and herbs, wooden skewers, craft or decorative paper, and twine. You can embellish your design by adding colourful ribbon, burlap, dish towels, and a host of other items. Give as gifts or use for stunning, sculptural table centerpieces.

To make

  1. Insert wooden skewers into fruit or vegetables.
  2. Arrange and assemble skewered produce into a bouquet and tie securely with twine.
  3. Tuck in herbs, greenery, and other items.
  4. Wrap, and cover ends of wooden skewers with craft or decorative paper, a dish towel, burlap, or other fabric. Alternatively, you may even consider forgoing the wrap altogether and place your arrangement in a decorative container.

Make an edible flower. Use bean sprouts for the petals and fresh chive greens for the center of the flower (stamens).

Here’s a few suggestions for inspiration:

Christmas Vegetable Bouquet – cabbage, kale, red onion, cauliflower, mushrooms, garlic, purple grapes, sprigs of fir and pine cones.

Christmas Fruit Bouquet – apples, citrus, starfruit, kumquats, red chili peppers, fir sprigs, red rose hips and pine cones.

Guacamole Lovers – avocado, plum tomatoes, limes, garlic, onions, red chili peppers, and cilantro. If gifting, complete with tortilla chips.

A Taste of Italy – red potatoes, asparagus, red bell peppers, zucchini, onions, garlic, cremini mushrooms, fennel, and oregano.

Back to Your Roots – carrots, beets, parsnips, sweet potatoes, onions or shallots, ginger, garlic, thyme, oregano, and parsley.

Winter Whites – leeks, white onions, cauliflower, celery root, sunchoke, parsnip, daikon, bok choy, turnip, romanesco, and garlic – use any combination and accent with herbs such as rosemary, thyme, and sage. Tuck in sprays of Bermuda Cedar (Juniperus bermudiana) – the blue berries make a striking accent.

The combinations are endless, so unleash your creativity and surprise friends and family with a gift you can eat!

 

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Avocado & Fried Shrimp Crisps

Potato crisps with avocado filling and fried shrimp flavored with herbs make an elegant and delicious appetizer for a cocktail party.

Makes: 24 appetizers

 

Ingredients

For the shrimp

  • 3 1/2 tablespoons olive oil, divided
  • 3/4 cup fresh parsley leaves
  • 1/2 cup fresh basil leaves
  • 2 tablespoons chopped green onions
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons orange juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 24 jumbo shrimp (about 1 1/2 pounds), peeled and deveined

For the Avocado Salsa

  • 2 large avocados
  • 2 tablespoons lime juice
  • 1 green chile pepper, seeds removed, finely chopped
  • 1 teaspoon finely chopped fresh coriander leaves
  • 1 clove garlic, crushed

24 Lays Stax Crisps (or you can substitute with tortilla scoops)

 

Directions

  1. For the avocado filling, place all the ingredients in a bowl and gently combine. Set aside.
  2. Combine 2 tablespoons olive oil with parsley, basil, green onions, lemon juice, orange juice, mustard, salt, pepper, and garlic in a food processor. Process until smooth. Place mixture in a bowl; add shrimp and stir to coat. Marinate in refrigerator for 30 minutes, stirring occasionally.
  3. Heat remaining oil in a large skillet over medium-high heat. Remove shrimp from marinade and add to skillet; sauté 3 minutes or until shrimp are thoroughly cooked (opaque).
  4. To assemble: Fill each potato crisp with avocado salsa. Nestle one shrimp into salsa filling. Repeat until all crisps are complete. Arrange on a platter and serve immediately.