Sometimes I wish I didn’t have a background in catering; esp. when I have to bring something to a potluck. However, I do and that’s why I can’t just pick up pre-cut fruit, and bring it to where ever I am going.
Recently, I made a fruit platter for our VBS (Vacation Bible School) potluck bbq. I had envisioned using a cored out pineapple as the center of the dish; however, this was not meant to be.
I laid down some red-leaf lettuce. One, it provides a nice garnish but also covers up any blemishes on the platter. When I can, I prefer to use purple kale and I like the color contrast, but I had to use what was available.
I then cut a watermelon in half and sliced the half. This gave me some straight pieces of watermelon, which I halved again and created watermelon triangles. I placed them on the border of the platter and added a second layer.
I had cubed some cantaloupe melon and made a small layer, adding it between the watermelon layers to hold up the second layer of watermelon.
Added blackberries, opposite each other, did the same with some grapes and added cherries in the center. After all, everything is better when topped with a cherry (or cherries, in this case), right?
Last touch was to sprinkle some blueberries over the entire platter.
All in all, I was pleased with the outcome. To me, it ended up looking like a flower was in bloom.
Homemade fruit platters aren’t the cheapest to make, but they are gluten-free, fresh tasting and provide a healthy alternative to some of the items that normally accompany a bbq.
Summer is coming and so are the family cookouts. I created this recipe a few years ago. It was a painstaking process, as I normally cook by sights and taste vs measurements.
I DESPISE mayo (gag, yuck, ewww). I always have and always will. I actually published this mayo-free potato salad recipe on http://www.allrecipes.com. It’s gotten some pretty good reviews. The nice part is, it’s completely adjustable. I am always tweaking recipes and adding items or removing them. If you don’t like paprika, skip it. Like olives, add ’em.
Please don’t expect a nice “white” potato salad. If you add the paprika in the dressing mix, it will change the color a bit. I actually like the rustic color. A bonus, is it’s gluten-free. Having to be on a special diet, food can be challenging. This version of potato salad is very flavorful.
I also like using potatoes I don’t have to peel. It makes the process a bit quicker that way. Give it a go. I’d love your feedback if you do make this recipe.
Originally posted on What’s For Dinner Mom, I had to share this yummy-looking recipe. Not only is it gluten-free, but it uses some of my favorite ingredients: potatoes, sweet potatoes and Swiss cheese!
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What's for Dinner Moms?
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I love snow days! Really, I do. I love having my kids home all day. Well, my son had a snow day but because my daughter is in virtual school there are no real snow days. I had a meeting canceled. Then dance class and then music lessons were canceled due to the weather so we had a wonderful whole day at home! All day at home. That does not…
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