Elevate Your Event: Fresh, Flavorful Dishes for a Memorable Dining Experience

1. Caprese Skewers with Balsamic Glaze

Ingredients:

• 20 cherry tomatoes

• 20 small fresh mozzarella balls (bocconcini)

• 20 fresh basil leaves

• 1 cup balsamic vinegar

• 1 tablespoon honey (optional)

• 20 wooden skewers

Instructions:

1. Prepare the skewers: Thread one cherry tomato, a mozzarella ball, and a basil leaf onto each skewer, repeating until all ingredients are used.

2. Make the balsamic glaze: In a small saucepan, heat the balsamic vinegar over medium heat. Let it simmer until it reduces by half and thickens, about 10-15 minutes. If you prefer a sweeter glaze, stir in honey at the end.

3. Assemble: Drizzle the balsamic glaze over the skewers right before serving.

2. Kale & Apple Salad with Grilled Shrimp Skewers

Ingredients:

For the Salad:

• 6 cups kale, finely chopped

• 2 apples, thinly sliced (Granny Smith or Honeycrisp work well)

• 1/4 cup shredded carrots

• 1/4 cup toasted sunflower seeds or pecans

• 1/4 cup dried cranberries

• 1/4 cup apple cider vinegar

• 1/4 cup olive oil

• 1 tablespoon Dijon mustard

• 1 tablespoon honey

• Salt and pepper to taste

For the Shrimp Skewers:

• 1 lb shrimp, peeled and deveined

• 2 tablespoons olive oil

• 2 garlic cloves, minced

• 1 tablespoon lemon juice

• 1 teaspoon paprika

• Salt and pepper to taste

• Wooden skewers, soaked in water for 30 minutes

Instructions:

1. Prepare the salad: In a large bowl, combine the kale, apples, shredded carrots, sunflower seeds, and dried cranberries. In a separate small bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, honey, salt, and pepper. Pour the dressing over the salad and toss to coat.

2. Prepare the shrimp: In a bowl, toss the shrimp with olive oil, minced garlic, lemon juice, paprika, salt, and pepper. Thread the shrimp onto the soaked skewers.

3. Grill the shrimp: Preheat a grill or grill pan over medium-high heat. Grill the shrimp skewers for 2-3 minutes on each side, until the shrimp are opaque and cooked through.

4. Serve: Place the grilled shrimp skewers on the side of the kale & apple salad.

3. Quinoa Avocado Bowls

Ingredients:

• 1 cup quinoa, rinsed

• 2 ripe avocados, diced

• 1 cup cherry tomatoes, halved

• 1/2 cup cucumber, diced

• 1/4 cup red onion, finely chopped

• 1/4 cup cilantro, chopped

• 1 lime, juiced

• 2 tablespoons olive oil

• Salt and pepper to taste

• Optional toppings: feta cheese, roasted chickpeas, or a poached egg

Instructions:

1. Cook the quinoa: In a medium saucepan, cook the quinoa according to package instructions. Once cooked, fluff with a fork and let it cool slightly.

2. Assemble the bowls: In a large bowl, combine the cooked quinoa, diced avocado, cherry tomatoes, cucumber, red onion, and cilantro.

3. Dress the salad: In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour the dressing over the quinoa mixture and toss to combine.

4. Optional toppings: Add feta, roasted chickpeas, or a poached egg for extra protein and flavor.

4. Southern Baked Sweet Potatoes

Ingredients:

• 4 large sweet potatoes

• 2 tablespoons butter

• 1/4 cup brown sugar

• 1/2 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1/4 teaspoon allspice

• Pinch of salt

• 1/4 cup pecans, chopped (optional)

Instructions:

1. Bake the sweet potatoes: Preheat the oven to 400°F (200°C). Wash the sweet potatoes, pierce them with a fork, and bake on a lined baking sheet for 45-60 minutes, or until tender.

2. Prepare the topping: In a small saucepan, melt the butter over medium heat. Stir in the brown sugar, cinnamon, nutmeg, allspice, and a pinch of salt.

3. Finish the sweet potatoes: Once baked, slice the sweet potatoes open and mash the insides slightly with a fork. Drizzle the butter mixture over the sweet potatoes and sprinkle with chopped pecans if desired.