1-cup blueberries, washed
1 cup strawberries, washed and sliced
1 cup sliced peaches
1-cup pineapple chunks
1 cup green seedless grapes
1 orange, peeled and diced
1 banana, sliced
2 Tablespoons Grand Marnier
¼ teaspoon nutmeg
In a medium sized serving bowl, combine the fruit and then gently stir in the Grand Marnier and nutmeg to coat. Refrigerate for 1 hour before serving.
The fruit can also be served as a dessert with whipping cream, over ice cream, or spooned over pound cake.
2 zucchini
2 yellow bell peppers
2 red bell peppers
1 red onion
Olive oil
1 tsp. dried oregano
Kosher or sea salt
Coarsely ground pepper
Variety of Italian cheeses, such as Gorgonzola, mozzarella, etc.
Italian olives
Italian pepperoncini
Slice the zucchini lengthwise in ¼ (one-fourth) inch thick slices. Remove the stem, seeds and membranes of the peppers. Cut peppers into one inch pieces, lengthwise. Peel the red onion and slice it crosswise into ¼ (one-fourth) inch
thick slices.
Preheat the grill to medium hot (400 degrees). Brush the zucchini, peppers, and red onion with olive oil, sprinkle with oregano, salt and pepper. Grill vegetables until they are lightly charred.
Place the vegetables attractively on a large platter. Add the cheeses a small bowl of olives and peppers. Serve at room temperature. Serves 6 to 8.
1 can low sodium garbanzo beans (chick-peas), drained & rinsed
1/3 cup roasted red bell peppers, drained
Juice of one lemon
2 large garlic cloves, peeled
¼ cup tahini (sesame seed paste)
2 Tablespoons extra virgin olive oil
½ teaspoon sea salt
Extra olive oil
Paprika
Fresh vegetables for dipping
Pita bread
Drain the garbanzo beans, rinse them well and put them in the work bowl of a food processor, or blender. Add the roasted bell peppers and process until smooth. Add the lemon juice, garlic, tahini, olive oil and salt. Blend until very smooth. Taste and adjust
the seasonings, and, if necessary, add
more lemon juice, oil, or salt.
Hummus can be made several hours or up to a day ahead of your party. Just before serving, mound the hummus into a serving bowl; make a shallow depression in the center, drizzle with more olive oil and sprinkle with paprika.
Vegetables:
6 Carrots, 1 jicima 4 zucchini, 1 English cucumber, 1 red, 1 yellow and 1 orange bell pepper, 6 celery stalks 1 bunch of radishes, and 1/3 (one-third) lb. snap peas.
Wash all the vegetables in cold water. Peel the carrots and jicima. Cut lengthwise into 4” x ½ (one-half) inch batons. Cut the zucchini, cucumber, peppers, and celery lengthwise to approximately the same size. Cut the stems off the radishes and snap peas. All of the vegetables can also be made ahead and stored in plastic bags.
Put the vegetables into individual highball glasses. Place the radishes and sugar snap peas in small bowls. Surround the bowl of hummus with the vegetables and a basket of pita bread that has been cut into 1” wedges.