Baked Camembert Wreath

Happy Holidays!!!

Cheers!

The Tree is Trimmed…so it must be time for Prosecco, Pear Nectar, Ginger Liquor and Pomegranate Arils.…a delicious concoction….Try It IMMEDIATELY, you won’t be disappointed!

 CHRISTMAS EVE RUDOLPH PANCAKES

These Rudolph Pancakes for the kids Christmas Eve Breakfast were a hit!!!  And pretty simple to make.  Bacon Antlers, Banana and Blueberry Eyes and a cute Strawberry (or Raspberry) Nose <3

Happy New Year to You and Yours!!!

I don’t know about you, but my Holiday was a whirlwind of crazy, happy, exhausting fun.  We ate too much, we drank too much….but, lucky for you, I was constantly making cocktails, apps, food and desserts….it felt like,  24/7.  On the plus side, now I can share them with you!  First, my most requested recipe: Camembert Holiday Ring.  Not only is it stunningly gorgeous, it is simple to make and beyond delicious……..one of my biggest party hits this season!  I hope y’all enjoy it as much as we did…a few times!!!  Feast your eyes upon this, and imagine the amazing smells……

Baked Camembert Wreath with Rosemary, Garlic, Honey and Pomegranate Arils

I mean, you have absolutely no idea what a hit and a super huge crowd pleaser this is!  Give it a shot.  The prep is super easy, but the rolls take a LONG time to rise.  Make sure you give yourself 3 HOURS to let the frozen rolls rise, or 2 HOURS if the rolls are thawed.

Trust me, it is worth the wait!!!

 

Ingredients

Camembert Cheese in box
Frozen Parkerhouse Style Yeast Rolls
Garlic Slivers
Honey to drizzle over the cheese
Fresh Pomegranate Arils

Organic Rosemary sprigs
Organic Cracked Black Pepper

Maldon Sea Salt

Instructions:
Cover a large baking pan with parchment paper (or use a baking or pizza stone). Place the Camembert IN THE BOX in the center of the baking pan. Arrange frozen dough balls into 2 Circles surrounding the Cheese….be sure to leave about a little space in between the rolls and between the circles.  Remove Cheese and Refrigerate until ready to bake. Thaw Rolls in a warm, draft-free area for a hour. Then, allow rolls to rise (double in size) for another 2 hours.
When the rolls are almost ready, its time to prepare the cheese!  Cut slivers into the cheese and stud with garlic slices. Poke small Rosemary branches into the cheese. Drizzle with honey, EVOO, and Fresh Black Pepper. When the rolls have risen and you are ready to bake, brush rolls gently with melted butter. Place Prepared Camembert into the middle of the wreath of Rolls in the cheese box it came in!  Bake 375° for 13 – 15 minutes or until Camembert is melted and Rolls are golden brown. Using parchment paper, slide wreath off onto serving platter, or go for the rustic look and serve as is!  To Serve: Brush Rolls with Butter (yes, again!!!) and sprinkle with Maldon Sea Salt, Pomegranate Arils, and Fresh Chopped Rosemary and a drizzle of fresh Honey (if desired).  TIP: Let Cool for at least 5 minutes before cutting into the cheese….so it has time to set back up a bit and is not too runny.

 

~ Impress Your Guests, Relax, pour some Prosecco and Enjoy ~

 

I hope you make this and knock it out of the park!  This does serve a bunch of people, so if it is a small dinner party or cocktail party, you can always use half the amount of rolls and cut the baking time a bit.  Don’t be fooled by the little bitty frozen rolls….they really proof and rise and turn into a generous sized yeast roll!

 

Can’t wait to share more with you all!

                Merry Merry & Happy Everything!!!

Kari

www.eatdrinkbe.com

Eat, Drink & Be Kari

 

Pepperoni-Pull-Apart-Pizza

Pepperoni-Pull-Apart-Pizza

Pepperoni-Pizza-Pull-Apart

Pepperoni-Pull-Apart-Pizza

I’m about to knock your socks off. Seriously. Anyone looking for a quick and tasty week night dinner?  One that is so simple your kids can help you make it???  And one that your kids will actually EAT!!!  Then look no further. You are about to fall in love with my Pepperoni-Pull-Apart-Pizza.

Gather Your Ingredients

Gather Your Ingredients

2 Cans Biscuits, Grated Mozzarella, Grated Parmesan, Pepperoni, Red Sauce, Garlic Salt, Parsley (not pictured: Oregano & Pepper)

Cut Pre made Biscuits into Quarters

Cut Pre made Biscuits into Quarters

First, separate each biscuit and cut into quarters. Slice in half, then in half again. You can use a knife, or I found a dough cutter worked like a charm….and was easy enough that the kids could do it!

Dough Pieces, EVOO & Seasonings

Dough Pieces, EVOO & Seasonings

Next, put all the dough pieces I a large bowl and drizzle with Olive Oil, Garlic Salt, Parsley, Oregano and Pepper. Toss to coat, making sure all the dough pieces are covered in EVOO.

Add Pepperoni

Add Pepperoni

Cut pepperoni to bite sized pieces and add to bowl.

Mix Cheeses & Pepperoni

Mix Cheeses & Pepperoni

Add Grated Mozzarella and Grated Parmesan.  Mix gently.

Add a Little over 1/2 the mixture

Add a Little over 1/2 the mixture

Lightly grease a Bundt Pan.  Add a little over 1/2 the mixture into the pan.

Add Marinara Sauce

Add Marinara Sauce

Then, lightly spoon red sauce over bottom layer. Carefully…don’t drown it!!!

Ready to pop in the oven!

Ready to pop in the oven!

Last, add remaining mixture on top to cover the sauce layer.

Ding Ding Ding!!! Dinner's Ready!!!

Ding Ding Ding!!! Dinner’s Ready!!!

Pop into the Oven and Bake.  Tip: If it starts to brown too much, lightly cover with foil the last 10-15 mins.  You want to be sure the inside has had time to cook completely!

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While the Pepperoni-Pull-Apart-Pizza is in the oven, I also highly recommend letting your little helpers make the side dish to enjoy with dinner: a salad chock full of veggies!  Story, and her assistant kitty Glamour, had a blast topping the lettuce with a variety of colorful veggies!

Yummy Goodness

Plate Up the Yummy Goodness!

Carefully remove from the Bundt Pan.  Take a long knife to slice around the edges if it doesn’t come out easily.  Mine just needed a little coaxing, then slid right out when I turned the pan over.

Dinner Is Served!

Dinner Is Served!

Serve with a Salad and an extra side of warm red sauce for dipping!

I mean....

I mean….

Seriously....

Seriously….

How good does this look?!?!?!

How good does this look?!?!?!

Well, it tastes even BETTER than it looks!

Well, it tastes even BETTER than it looks!

TIP: You can also change up the flavors by adding a variety of different fillings.  Omit the pepperoni if you’re a vegetarian, and add in Mushrooms, Peppers & Onions.  Make one with Sausage and Cheese.  Add some Crushed Red Pepper if you like heat. Experiment with different sauces: Pizza, Marinara, Tomato Basil, 4 Cheese, etc.  Get Creative!  The possibilities are endless!

Pepperoni-Pull-Apart-Pizza

  • 2 Cans pre-made Biscuits (or pizza dough) *I used Immaculate Baking ButterMilk Biscuits
  • 2 Cups Shredded Mozzarella
  • 1 Cup Shredded Parmesan
  • Handful Pepperoni, cut into bite-sized pieces
  • 1/3 Cup Red Sauce (I used about 4 heaping TBS of Rao’s 4 Cheese…its what I had in the pantry)
  • 2 TBS Organic Extra Virgin Olive Oil
  • 2 TBS Dried Organic Parsley
  • 2 tsp Dried Organic Oregano
  • 1 tsp Organic Garlic Salt
  • 1/2 tsp Organic Pepper
  • Olive Oil Spray, or Coconut etc

*Preheat Oven 350.  Cut each Biscuit into quarters (4 pieces).  In a large mixing bowl, add dough pieces, cheeses, EVOO, parsley, oregano, garlic salt & pepper.  Mix to combine making sure all pieces are coated in oil.  Grease a Bundt Pan with spray and add a little over half the dough/cheese/pepperoni mixture into the bottom.  Add a thin layer of sauce on top, then cover with remaining dough mixture.  Cook for about 30 mins or until completely cooked through.  Cover with foil if browning too quickly!  Remove and let cool for 3-5 mins.  Turn Bundt Pan over to release Pizza.  Use a knife to loosen side if needed.

Pepperoni-Pizza-Pull-Apart

Pepperoni-Pizza-Pull-Apart

Like I said, this is such a simple and delicious meal to make on the fly.  I think my husband liked it even more than the kids.  Seriously, he said he thinks he prefers this over regular pizza!!!  And, it’s a GREAT way to get the kids involved in the kitchen.  They even loved helping with the salad and veggies while the pull apart was cooking.  Anything to get the little ones cooking is a winner in my book!

Hope You Enjoy Hotcookin!

eat.drink.be

Kari

@eatdrinkbeKari

www.eatdrinkbe.com

Rustic Feta Potato Soup

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Now that the weather is starting to cool off…..It’s SOUP TIME, Y’all!!!!! One of my favorite times of the year. I love the crisp chill in the air and the tantalizing smell of garlic and onions sautéing wafting throughout the house. Nothing, and I mean NOTHING smells better than that!!! I was going to make a Potato Leek Soup to share with y’all, but I could only find 2 decent leeks at the market. So, I rolled with the punches, as I do a LOT in cooking, and created a Super Delicious, Mouth Watering Rustic Feta Potato Soup. I call it “rustic” because I use lots of fresh veggies and keep the skin on the potatoes. I pretty much always leave the skins on my organic potatoes, not matter what I am making (mashed potatoes, roasted potatoes, soup, etc). I like the texture and for the added health benefit that most of the good nutrients are in the potatoes skin. Why take the time to peel them if I enjoy the taste AND its better for me??!?! That would just be silly. But, as always, if you don’t care for it…peel the potatoes….you’re the one that has to eat it! Also, I used a variety of herbs and peppers and onion that I had on hand. Feel free to Use What You Got!!!!The onions and peppers do NOT have to be the exact same ones that I use. If you don’t like heat and spice, leave out the serrano pepper and just use bell or sweet peppers. If you only have onions and no leeks or shallots, thats fine. The wonderful thing about soup is that it is amazingly flexible…….almost impossible to destroy! And, every time you make it, you can change it up and use different veggies and herbs until you find the way you like best. I don’t think ANY of my dishes EVER taste the same. That’s why I could never be a chef….Im NOT consistent at all (and I’ve never been to Culinary School or worked in a kitchen!!!!). But, that’s why I LOVE cooking. The mix-up change-up is always fun and the results are (usually) delicious!

Gather Your Ingredients

Gather Your Ingredients

But, Let’s start with first things first….Pancetta.

Sizzle Sizzle, Baby!!!

Sizzle Sizzle, Baby!!!

First, I sautéed up some diced Pancetta. You could sub bacon with no problem. I figure, what’s a better way to top your soup AND a wonderful grease to sauté your veggies in! I cooked the pancetta for a few minutes, then added in some diced red onion as well. Don’t add in the onion at the beginning bc it will burn before the pancetta is crispy!

Holy Mother of Yumminess

Holy Mother of Yumminess

When it’s ready, with a slotted spoon, place onto a paper towel to drain the excess grease. Be sure to leave as much fat as you can in the pot for the veggies. Then, if you live in my house……you must HIDE THE CRISPY HEAVENLY little bites from the kids and hubby, or by the time the soup is ready it will be gone. Seriously. That’s how good this stuff it. TIP: If you are a vegetarian or simply do not have bacon or pancetta, skip this step and just use a good quality EVOO to sauté the veggies in! No worries. While this heavenly concoction is cooking, prep and dice your veggies of choice. And, be sure to clean your leeks. I’ll show you how.

Sliced Leeks in Water

Sliced Leeks in Water

Leeks contain a ton of dirt and sand and you want to make sure to get all of that grit OUT! There is a pretty simple method to do this. Fill a large bowl with cold water. Thinly slice the leeks using only the bottom white and light green parts. Throw the top stems into the compost! Put the slices into the water and toss with your fingers for a second to separate the pieces. Let them sit for a few minutes. The grit will sink to the bottom of the bowl and the leeks will float on top. Scoop out the leeks and voila, clean leeks! You are ready to go!

Look at the beautiful colors!

Look at the beautiful vibrant colors!

Get your Pancetta fat filled pan and sauté the rainbow of veggies in that deliciousness. Again, use what you got! This is not a normal boring potato soup. I like to include as many veggies as I can for that rustic look and superb flavor. I used carrots, celery, red onion, leeks, and a variety of peppers (serrano, red, poblano, banana). Slice ’em and dice ’em however you like! Sauté over Med-High Heat. Meanwhile, while your veggies are softening, cube your potatoes.

This is how you do it!

This is how you do it!

I like to slice my potatoes in 1 inch thick slices lengthwise. Then I stack them together and slice into 1 inch strips (like you are making french fries), then slice them down into cubes. The above pic shows you 1 lengthwise slice that has been cut into fry lengths, and now being cut into cubes. Does this even make sense!?!? Kinda hard to exlain….so I hope the picture helps you could see how to do it! Make the cubes bigger or smaller if you like, but remember they need to be bits-sized without being too small that they might overcook and fall apart.

Add Garlic and Herb Bouquet

Add Garlic and Herb Bouquet

While you are prepping your potatoes, be sure to stir the veggie pot every once and awhile. By the time your taters are ready, your veggies should be softening and translucent. Add the garlic and herb bouquet garni, and season with Salt and Pepper. For my Bouquet Garni I used Parsley, Thyme and Rosemary. I tied the Parsley and Thyme together with the Rosemary and didn’t have to use kitchen twine. Whatever works for you! Or, you can chop the herbs up and add them like that as well. I wanted some of the flavor to steep into the veggies, but I didn’t want it to overpower the soup. Thats why I used the bouquet garni so I could remove it later on. TIP: Under the garlic you see some leaves. These are celery leaves. I ADORE them. Whenever I’m cooking I ALWAYS include the celery leaves….they have so much flavor!!!! I’m not a superhuge fan of big chunks of celery, so I always dice mine pretty small. The leaves help infuse some of the flavor without the crunch of the celery. Do it, you’ll thank me later. I always try and buy the leafiest celery bunch I can find!

Add your Potatoes and Season!

Add your Potatoes and Season!

Next, add your cubed potatoes and season. I used Dry Mustard, Salt, Pepper and Worcestershire. Mix them in with the veggies and cook for about 10 mins. You don’t want to overcook them or get the mushy. You can also add your liquids here and not sauté the potatoes at all, but for some reason I think it brings out a better more rounded flavor.

ummmmm, yes please!!!!

ummmmm, yes please!!!!

I decided to GO FOR IT. Maybe not so healthy, but it does have a ton of veggies, right?!?!! You can use fat-free Half and Half or some Veg or Chicken Stock instead and just add a little bit of heavy whipping cream. But, I say, if your gonna do it, do it RIGHT!!! I had company coming over and decided to go ALL IN, Baby!!!! TIP: Be sure to take your creams and cheese out of the fridge when you start the soup so that they come to room temperature. You want to take the chill off so when you are adding them to the hot pot, they don’t curdle. You want to drizzle them in slowly and mix constantly as you pour!!!!!

Liquids Ready, now time for the Feta Crumbles!

Liquids Ready, now time for the Feta Crumbles!

Mix in the Half and Half SLOWLY until you are happy with the portion of veggies vs liquids. Let that cook for about 5-10 mins then add in the heavy whipping cream. I did not use all of either of these cartons. Probably 4 cups of half and half and maybe 1/2 to 3/4 of the heavy whipping cream. Then, right before serving, crumble the ENTIRE block of Feta (that’s right….I said it…..use it all cuz company’s coming!!!)

Adjust Seasonings

Adjust Seasonings

Stir and Taste.  Adjust seasonings as needed.  I added some fresh homegrown Thyme and Garlic Chives for a nice pop of color.  And some Fresh Black Pepper.  Depending on the quality of Feta you used, you might or might not need to add more salt.  Some Fetas are SUPER salty, while others are not.  Always adjust at the end before serving.  TIP: I used a Boars Head Feta for the Soup, but used a HIGHER QUALITY Feta for the Topping/Condiment Station.

Topping Station

Topping Station

Sour Cream, Pancetta & Red Onions, Crispy Kale, Scallions & Local Feta.  These were my toppings of choice.  You can use whatever your little heart desires.  I will say the Pancetta was out of this world and took the soup to a whole other level.  And the Crispy Kale was so damn delicious I’m gonna share how to do that with you!

Crispy Kale

Crispy Kale

Put a few handfuls of baby Kale into a large bowl (if you don’t have baby kale, you can sub torn bits of kale or chard as well).  Drizzle a T of EVOO and dash of Salt and Pepper.  Lightly massage with your hands to make sure all the greens are coated.  Spread out on a Baking Sheet (lined with foil so it won’t stick).  Bake 275 or 300 for about 10 mins.  You need to watch it.  Don’t let it overcook and get to where it just crumbles and dissolves.  You want nice, crispy edges.  Then take it out of the oven.  This was perfect around Halloween because it kinda looked like spooky spider webs!!!!

Toppings Galore

Toppings Galore

YUM

YUM

I also served with it a French Bread, sliced in half that I topped one side with a garlic & herb butter and the other side I sprinkled some Monterey Jack Cheese, Scallion & Parsley.  Wrapped it up in foil and threw it in the oven along with the kale.  Ooey Gooey Garlicy Deliciousness.

Rustic Potato Feta Soup

Rustic Potato Feta Soup

Now I will list the basic recipe.  I am going to keep it simple so you can use what you have in the kitchen.  For example, I will list *2 onions* in the recipe when I use 1 red onion and 1 yellow onion.  That way you can make substitutions to your personal taste!!!  I hope that will help simplify it for you!  Also, Never Forget: Your food is only as good as your ingredients…. so use GOOD ONES!!!!  For all of my cooking I use organic whenever possible.  Homegrown and Local is choice for me as well.  The better your ingredients, the tastier your food.  Trust me.  So, while I don’t list ORGANIC in front of each ingredients, its a sure bet thats what I’m using!

INGREDIENTS:

  • 3-4 Russet Potatoes
  • 2 Onions
  • 2 Leeks
  • 1 Shallot
  • 2 Handfuls Baby Carrots (or 2-3 Large Carrots)
  • 2-3 Peppers of Choice
  • 1-2 Spicy Peppers of Choice
  • 5 Cloves Garlic (or to taste)
  • 4 Celery Stalks & Leaves
  • Herbs of Choice
  • Feta Cheese
  • 4-6 Cups Half and Half
  • 1/2 – 3/4 Cup Heavy Whipping Cream
  • 2 T Dry Mustard
  • 2 T Worcestershire Sauce
  • Scallions
  • Pancetta
  • Kale
  • Sour Cream
  • Evoo, Salt & Fresh Groud Pepper

Chop and sauté Veggies over Med-High Heat for 10-15 mins or until softened.  Add in Garlic & Herbs (bouquet garni) and cook a few mins more.  Add in cubed Potatoes, Dry Mustard, Worcestershire & Salt and Pepper.  Cook about 10 mins more until potatoes are NOT QUITE FORK TENDER. Slowly add in (stock or a beer if you want to be healthier) Half & Half.  Let simmer a bit while it warms.  Stir in Heavy Whipping Cream, which should thicken it up a bit.  Add Crumbled Feta.  Taste.  Adjust Seasonings and add Herbs, Salt, Pepper, etc as needed.  Serve Immediately.  Garnish. DEVOUR.

 

Got Leftovers???

If you are LUCKY enough to have any soup leftover, I have a suggestion for a quick healthy presto-chango.

Green with Envy Potato Soup

and it's really REALLY good

and it’s really REALLY good

Organic Baby Green

Organic Baby Green

Simply reheat your soup on the stove.  Once the soup is warm, add in a handful of baby greens.  I used a mix of kale, spinach & chard.  You can use one or a mixture.

Green With Envy Potato Soup

Green With Envy Potato Soup

Stir to combine and let the greens wilt a bit in the warm soup.  I also did the baby kale in the oven, as shown previously, and used a TON of that for topping.

Garnish as desired

Garnish as desired

Now THATS a spoonful of rich & creamy soup!

Now THATS a spoonful of rich & creamy soup!

So many flavors & textures

So many flavors & textures

lefor

I’m in leftover HEAVEN!!!

so damn good!!!

It doesn’t even taste like the same soup!!!

I hope you make this and enjoy it as much as we did!

eat.drink.be

Kari

@eatdrinkbeKari

www.eatdrinkbe.com

Healthy Organic Whole Wheat Ginger-Pumpkin Chia Bread

Also good drizzled with Local Honey or Warmed with Cream Cheese

Delicious drizzled with Local Honey or Warmed with Cream Cheese

Healthy Organic Whole Wheat Ginger-Pumpkin Chia Bread

1 1/2 Cups Whole Wheat Flour (King Arthurs)

3 T Chia Seeds

2 Eggs

1/2 Cup Applesauce (I used Cinnamon)

1/3 Cup Honey

1/3 Cup Coconut Sugar (or Brown Sugar)

2 T Madagascar Bourbon Vanilla Bean Paste (or Vanilla Extract)

2 t Cinnamon

1 t Fresh Grated Ginger or Ground Ginger

1/2 t Fresh Grated Nutmeg

1/8 t Ground Cloves

Pinch Salt

Dash Cayenne

Chopped Crystalized Ginger (awesome addition if you have on hand)

1 t Baking Soda

1/4 t Baking Powder

1 can Pumpkin

Combine Dry Ingredients in large bowl (Flour, Baking Soda, Baking Powder, Salt, Cinnamon, Ground Ginger, Nutmeg, Cloves, Cayenne).  Mix to Combine.  Create a Well in the Center.  Add Wet Ingredients (Eggs, Applesauce, Honey, Vanilla, Fresh Grated Ginger).  Mix.  Stir in Pumpkin and Chia Seeds. Bake 325-350, in prepared Loaf Pan lined with Parchment, 35 mins to an hour. 18-20 mins for Muffins.

Wet Ingredients in the Well

Wet Ingredients in the Well

Bake in Prepared Loaf Pan or make Muffins!

Bake in Prepared Loaf Pan or make Muffins!

<3

Quickly Devoured with a dab of Local Homemade Butter

Moist & Delicious

Moist with Pumpkiney Goodness

This is definitely a recipe that can be easily adjusted to your tastes.  If you don’t care for a quiet kick, OMIT THE CAYENNE.

If you hate Cloves…LEAVE ‘EM OUT.

I used Fresh, Ground AND Crystalized Ginger.  How’s that for taking it up a notch?!?!  Most people will probably not have all 3 on hand.  No worries.  Just use the one you have.  A little goes a long way, but my family really loves the spice.  If you are not sure, Start with only 1 tsp of GROUND Ginger.  Add in from there for the next loaf.  Ginger packs a good little spicy kick, and you might want to see the amount that you prefer.

Also, if you don’t have any Applesauce, you can substitute 1/3 cup Oil (vegetable, safflower, canola…something light).  I was just trying to keep it on the healthy side by omitting all oil.  TIP: You can sub in applesauce for oil in baking most every time!!!  Keep the measurement the same and it should swap right out for ya!

If you don’t have a Whole Nutmeg to grate, you can use ground nutmeg.

Madagascar Bourbon Vanilla Bean Paste.  Wow, oh wow.  You really need to buy this stuff.  It is AMAZING.  Seriously.  The flecks of the Vanilla Bean are just simply sinful.  Devine.  You can use a GOOD QUALITY Vanilla as well.

As for the Sugar…You can sweeten it a tad more with this or you can just use a 1/2 cup of honey total.  I am in love with Organic Coconut Sugar right now and am using it in everything (coffee, baking, etc).  You can always use light brown sugar or dark brown sugar.

And, as always, use Organic Ingredients when possible.  And, be sure all your other ingredients are of the highest, most natural quality you can find.  Remember:  Your Food Is Only As Good As Your Ingredients!

eat.drink.be

Kari

Even the Kids will LOVE it!!!

Even the Kids will LOVE it!!!

eat.drink.be

Kari

@eatdrinkbeKari

www.eatdrinkbe.com

Bustin’ Out BookClub

This is how I rock BOOKCLUB

Awesome Apps For Any Event!

I hosted BookClub last month. We read Gone Girl by Gillian Flynn. It was good. I highly recommend it! I wanted to serve light and healthy appetizers because I made a heavy main course, Baked Vodka Pasta with Fresh Arugula, Spinach & Caramelized Onions.

Here’s the deal. I LOVE to cook and entertain, but last month I was in a SERIOUS time crunch!!! Not to go into details, but I had to rock this out Sandra-Lee-Style…..Semi-Homemade, which is SO NOT MY STYLE! But, with a few twists on these apps, I was able to pull it off quick, fresh and full of flavor.

Organic Crudités

Crudités

Organic Crudités

Broccoli Florets, Easter Egg Radish, Cucumber Rounds, Orange Pepper Julienne, Asparagus Spears, Fennel Half Moons, Red Pepper Julienne, Whole Snap Peas, Fresh Baby Carrots, Mix Baby Heirloom Tomatoes

Wash, rinse, and slice veggies. Arrange on Platter. Toss with dressing at least 4 hours before party! You can even do it ahead that morning!!

I was able to hit up the Fresh Market for some Fresh, Organic Produce…but I did have the time factor against me. So I used a bottled dressing. That’s right. Normally I would have made a vinaigrette from scratch, but I was not entertaining at my own house, so I had to bring everything with me. I think Kelly (my FAB friend who let me borrow her house and mess up her kitchen!!!) already thought I was crazy!!! 🙂 I think I did add in some fresh Organic Parsley and Organic Basil that I had brought with me. And some Himalayan Salt and Fresh Ground Pepper!

 

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So, here’s what I used. Found it at the Fresh Market…all organic ingredients.      Light & Subtle Flavor. Perfect.

You could definitely used any of your favorite Italian or Balsamic Vinaigrettes. Add Herbs, Spices, Garlic etc to change it up. I was rockin’ the KISS Method again! 🙂 Now, just wrap and refrigerate or set it outside if its a cool day…and let it sit 2 hours to all day! Take wrap off and ENJOY! Raw & Delicious! Crisp & Crunchy! Fresh & Flavorful! Bright & Bursting with Color. A Vivid Rainbow for your viewing pleasure. We all know you eat with your eyes first!

 

Olives, Pickles & Cheese, Oh My!

Delicious from Start to Finish

Delicious from Start to Finish

Sharp Farmhouse Cheddar,Organic Sweet Gherkin Pickles, Emmentaler Swiss, Greek Feta, Olive Assortment

Again, here I was able to go to the Fresh Market. And it PAID OFF. Or, even better, support YOUR LOCAL CHEESE SHOP and FARMERS and BUY LOCAL!!!  You can go to Kroger or your local grocery and buy those Kraft Cheese Cubes (BOOOO KRAFT!!!!!! DO NOT SUPPORT THEM!!!!!)….or you can go the extra step and actually serve good cheese. That’s up to you. I bought real Greek Feta and cubed it myself….it was rich and creamy and almost tasted like goat cheese. Def worth the Upgrade. I also bought the Olives from the Fresh Market Olive Bar and just got a random assortment. From Stuffed to Pitted…just a nice variety. Again, douse it in the dressing (everything…even the pickles and olives!!!) and let it sit for a few hours or up to all day. Then hit it with fresh salt and pepper before serving.

TIP: I used the Fennel Fronds (leftover from the previous veggie platter) to dust the serving tray and use as garnish. So pretty. Try and use as much as the fresh, organic veggies that you can. Waste not, want not.

Fennel Frond Garnish

Fennel Frond Garnish

 

Simply Sweet

Chocolate Balsamic & Blood Orange Olive Oil make a Killer Combo!

Killer Combo!

This is about as delicious and easy as you can get.

glsjdlkj

Chocolate Balsamic & Blood Orange Olive Oil make this platter Unique!

For the Cookie Tray I bought Chocolate Dipped Coconut Macaroons from the Fresh Market that were absolutely amazing. Then I used their Almond Pillow Cookies (took me back to my Grandma’s Pound Cake and was so utterly delicious, it brought tears to my eyes!) Then I used the FM French Vanilla Pound Cake. Cut it in cubes and lightly toasted it in the oven. WOW!!! Toasted Pound Cake is WAY BETTER than regular…and the perfect dipper for my Chocolate Balsamic and Blood Orange Olive Oil. Awesome Flavors!

Surprise Visitors!!

Surprise Visitors!!!

The Organic Strawberries were super easy. Wash, Core & Slice. 2 T Chocolate Balsamic and some Fresh Organic Chopped Mint. Let them masquerade for a bit….WOW. Tastetacular.

So, next time you are having a party or get-together or you need to take a dish, and are in a time crunch,…here are 3 delicious ideas that are quick, easy, enough for a crowd and super yummy!

eat.drink.be

Kari