Tis the season for holiday entertaining. Here are some recipes and quick tips to help you get started!
Easy Appetizers – Keep it simple, but elegant.
Trays are the best way to keep guests fed and happy. Fill trays with fresh cut vegetables, organic cheeses and salami. When choosing cheeses, always make sure they’re organic and local whenever possible. When choosing salami, pick salami that is cured without Nitrates. Remember to add vegan options for all your vegan friends! Daiya cheese wedges are a perfect addition to any cheese tray.
1 ½ Cups sour cream
¾ Cup mayonnaise
1 Tablespoon minced onion
1 Teaspoon garlic salt
1 Teaspoon dill
1 Teaspoon dried parsley
Dash Worcestershire sauce
Mix all ingredients. Refrigerate, covered, for at least 1 hour before serving.
24 small-medium mushroom (I use baby Bella)
2 Tablespoons olive oil
2 Cloves garlic, finely chopped
1 5-Ounce package baby spinach, chopped
salt and pepper
¾ Cup panko bread crumbs
½ Cup Gouda cheese
Heat oven to 375° F. Remove stems from mushrooms; finely chop stems, set aside. Coat a baking sheet with oil. Bake the mushroom caps, stem-side down, until tender, about 10 minutes.
Meanwhile, heat the oil in a medium skillet over medium heat. Add garlic and chopped mushroom stems and cook, stirring, 3-5 minutes. Add spinach, salt and pepper, cook 2-3 minutes.
In a bowl, combine the spinach mixture with the bread crumbs and cheese. Spoon into mushroom caps and bake for 12-15 minutes, until golden brown. Top with a small slice of cheese, if preferred.
Pumpkin Pie Bites
Purchase an already made pumpkin pie at your local health food store. With a round cookie cutter, cut out circles of pie. Serve topped with whipped cream.
1 Prepared pie crust
1 3.4 Ounce box vanilla pudding mix
1 ½ Cups eggnog
2 Cups whipped topping
Bake pie crust according to package instructions.
Combine eggnog and pudding mix with an electric mixer until thick.
Sprinkle in nutmeg. Fold in whipped topping. Spoon into pie crust and smooth out. Refrigerate for 8 hours until firm.
CJ LaRose is a Senior Supervisor and Bookkeeper at The Healthy Grocer. She is passionate about gardening, living a healthy lifestyle, and helping bees.