Appetizers

Holy Guacamole!

Ingredients:

• 2 ripe avocados

• 1/2 yellow onion, finely diced

• 1/2 lime, juiced

• 1 tomato, diced

• A fistful of cilantro, chopped

• Jalapeño, finely chopped (add to taste)

1. Prep the avocados: Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl. Mash with a fork until you reach your desired texture (chunky or smooth — you do you!).

2. Add the flavor: Stir in the diced onion, tomato, cilantro, and jalapeño.

3. Lime it up: Squeeze in the lime juice and mix well. This adds zing and helps keep the guac green.

4. Taste & adjust: Add salt to taste and a little more lime or jalapeño if you like extra tang or heat.

5. Serve & enjoy: Grab your chips, tacos, or a spoon — and dig in!

Classic Cobb

Ingredients:

• 6 cups chopped romaine or mixed greens

• 2 cooked chicken breasts, diced or sliced (grilled or roasted)

• 4 slices bacon, cooked and crumbled

• 2 hard-boiled eggs, peeled and sliced

• 1 avocado, sliced or cubed

• 1 cup cherry tomatoes, halved

• 1/2 cup blue cheese crumbles (or feta if you prefer)

• 1/4 cup red onion, thinly sliced (optional)

For the Dressing:

• 1/4 cup red wine vinegar

• 1 tsp Dijon mustard

• 1 clove garlic, minced

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/3 cup olive oil

Instructions:

1. Make the dressing: In a small bowl or jar, whisk together the red wine vinegar, mustard, garlic, salt, and pepper. Slowly whisk in the olive oil until well combined.

2. Assemble the salad: On a large platter or in a wide bowl, arrange the chopped greens as your base. Then top in rows (or groupings) with chicken, bacon, eggs, avocado, tomatoes, cheese, and onion.

3. Dress & serve: Drizzle with the homemade dressing just before serving or serve the dressing on the side. Toss gently if you prefer a mixed salad.

Cream Cheese Chive Veggie Dip

Ingredients:

• 8 oz cream cheese, softened

• 1/4 cup sour cream or Greek yogurt (for creaminess)

• 2 tbsp fresh chives, finely chopped

• 1/4 cup finely chopped bell pepper (any color)

• 1/4 cup finely chopped cucumber (seeds removed)

• 1 small carrot, grated

• 1/2 tsp garlic powder

• Salt and pepper, to taste

• Optional: A squeeze of lemon juice for brightness

Instructions:

1. Mix the base: In a medium bowl, beat the cream cheese and sour cream (or yogurt) until smooth and fluffy.

2. Add the veggies: Fold in the chopped bell pepper, cucumber, carrot, and chives.

3. Season: Stir in the garlic powder, salt, pepper, and lemon juice if using. Taste and adjust seasoning as needed.

4. Chill & serve: Refrigerate for at least 30 minutes to let the flavors blend. Serve with fresh-cut veggies, crackers, or pita chips.

Turkey Meatballs with an Aioli Dipping Sauce

Ingredients:

For the Turkey Meatballs:

• 1 lb ground turkey

• 1/4 cup breadcrumbs (preferably plain or Italian)

• 1/4 cup grated Parmesan cheese

• 1 large egg

• 2 tbsp fresh parsley, chopped

• 1 tsp ground mustard

• 1/2 tsp garlic powder

• 1/4 tsp salt

• 1/4 tsp black pepper

• 1 tbsp olive oil (for frying)

For the Aioli Sauce:

• 1/2 cup mayonnaise

• 1 tbsp Dijon mustard

• 1 tsp ground mustard

• 1 tsp lemon juice

• 1 garlic clove, minced

• Salt and pepper to taste

Instructions:

1. Prepare the Meatball Mixture:

   • In a large bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, egg, parsley, ground mustard, garlic powder, salt, and pepper.

   • Mix everything together until well combined (you can use your hands for this). Be careful not to overmix, as that can make the meatballs dense.

2. Form the Meatballs:

   • Scoop about 1–1.5 tbsp of the meatball mixture and roll into balls. You should get about 20-24 meatballs, depending on the size.

3. Cook the Meatballs:

   • Heat olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs and cook, turning occasionally, until golden brown and cooked through (about 8-10 minutes). You can check for doneness by cutting one open – it should be fully cooked inside with no pink.

4. Prepare the Aioli Sauce:

   • While the meatballs are cooking, whisk together the mayonnaise, Dijon mustard, ground mustard, lemon juice, and minced garlic in a small bowl.

   • Season with salt and pepper to taste, and adjust the mustard or lemon juice if you prefer a tangier flavor.

5. Serve:

   • Once the meatballs are cooked, remove them from the skillet and drain on paper towels if needed.

   • Serve the turkey meatballs with a drizzle of the aioli sauce or serve the sauce on the side for dipping.

Charcuterie Board with Mixed Crackers, Nuts, and Cheeses

Ingredients:

For the Cheeses:

• 1 block of sharp cheddar cheese, sliced

• 1 wedge of brie cheese, sliced or left whole

• 1 block of goat cheese (optional for variety)

• 1 small piece of blue cheese (optional for a bolder flavor)

For the Meats (optional, but traditional for charcuterie):

• 4 oz salami, thinly sliced

• 4 oz prosciutto, thinly sliced

• 4 oz chorizo (optional for a spicy kick)

For the Crackers and Bread:

• A variety of mixed crackers (water crackers, whole grain, and some with herbs or spices)

• Sliced baguette or crostini (optional)

For the Nuts:

• A handful of roasted almonds

• A handful of walnuts or pecans

For the Fruit and Extras:

• A bunch of grapes (red or green)

• A few slices of apple or pear (optional)

• A few tablespoons of honey or fig jam (for sweetness)

• Olives (optional for an additional briny flavor)

Instructions:

1. Prepare the Cheeses:

   • Arrange the cheeses on a large wooden board or platter. For the brie, you can leave it whole and provide a cheese knife for easy slicing, or slice it beforehand. Arrange the cheddar and goat cheese in an attractive manner.

2. Add the Meats (optional):

   • Fold or roll the salami, prosciutto, and chorizo slices and arrange them around the cheeses. If you prefer a vegetarian version, you can skip the meats and focus on the cheeses and fruits.

3. Add Crackers and Bread:

   • Place a variety of crackers around the cheeses, making sure to mix up textures. Add slices of baguette or crostini on the side if desired.

4. Nuts and Fruit:

   • Scatter roasted almonds and walnuts (or pecans) in various spots on the board for texture and variety. Add grapes, apple, or pear slices, fanning them out near the cheeses.

5. Extras:

   • Place small bowls of honey, fig jam, or your favorite fruit preserves on the board for sweetness and contrast. You can also add a small dish of olives or pickles for a tangy element.

6. Serve:

   • Arrange everything in an organized yet relaxed way on the board, filling in gaps to make it visually appealing. Make sure guests can easily access the crackers, cheeses, and meats.

Tips for a Perfect Charcuterie Board:

• Include a variety of textures and flavors: creamy, firm, tangy, salty, sweet, and crunchy.

• Add small knives or spreaders for the cheeses.

• Use small bowls for any liquids or spreads (honey, jams, olives, etc.).

• For a more personalized touch, add some of your favorite snacks or local specialties.

*Custom Charcuterie Board from High Caliber Engraving

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