- Lemon-thyme marinated grilled broccoli with smoked paprika aioli
-
- Looking for a different way to serve broccoli at a party? Sacramento caterer Joan Leineke says to grill, brush with lemon-thyme vinaigrette and serve with smoked paprika aïoli.
- Roasted cauliflower florets with preserved Meyer lemon chermoula
-
- What happens when roasted cauliflower meets a North African sauce called chermoula? You get party food worthy of, well, a party!
- Asian lettuce cups with caramelized chicken
-
- Chef's tip: Have all your mise en place (prepped ingredients) together so you can cook the chicken and vegetables quickly over high heat.
- Caramelized fennel tartlets with prosciutto and goat cheese
-
- Sacramento caterer Joan Leineke creates an inspired filling for ready-to-use filo shells from the grocer's freezer case.
- Grilled artichoke and spinach dip
-
- Make it a party with this creamy dip from Russell Young, executive chef of the Hyatt Regency Monterey.
- Ultimate spinach dip
-
- Made with fresh spinach leaves and béchamel sauce, it's the ultimate spinach dip to wow family and friends.
.svg.png){kind=small}
