Nobody would love to go to a celebration event where there’s no food. One can’t even think of throwing a party without planning for a mouth-watering menu. So, we have created a list of some of the best food ideas that you can try at your next event.
Zucchini Soup with Cilantro
Let’s start with a refreshingly soothing soup! This creamy soup is a masterpiece of French cooking since it has all the flavors of Texan with cilantro and poblano. You’ll need the following ingredients to make this creamy green soup for your guests.
Ingredients:
- Extra-virgin olive oil (one-fourth cup)
- Finely sliced green and white tender parts of 1 large leek.
- Seeded, cored, and finely sliced 1 large poblano
- One-inch round cut 5 medium zucchini
- Finely sliced 2 large garlic cloves
- Kosher salt
- Pepper - freshly ground
- Low-sodium Chicken broth (1 liter)
- One 6-ounce bunch of cilantro stemmed and coarsely chopped, plus whole leaves for garnish
- Crème fraîche (1 cup)
Procedure:
Heat the olive oil in a large pot until it starts to shimmer. Add that finely chopped poblano and leek, and turn the heat to moderate. Cook it for 8 minutes and keep stirring until they become soft. Add garlic cloves and zucchini and season the mixture with some kosher salt and freshly ground pepper. Keep stirring for 6 minutes until they’re crispy and tender.
Add chicken broth and boil it once and turn the heat to moderate once again for the next 15 minutes to make the zucchini tender and remove its greenish appearance. Add sliced cilantro to the mixture.
Now, blend the mixture in a food processor or a blender to make a puree. You can do that in batches. Put the blended mixture back in the pot and reheat it while whisking the crème fraîche.
The soup’s finally ready to be served! Season it with pepper and salt and garnish with cilantro leaves. You can serve the soup in our elegant disposable bowl range.
These disposable bowls come in different shapes and sizes. Moreover, the design of our plastic party bowls is quite modern, and they look amazing on the table.
Spice Roasted Butternut Squash
This one can be a perfect side dish for catering events. The sweet and spicy taste of butternut squash gives this dish a Southwest touch. You can use it on top of your salad as well. So, these are the ingredients you’ll need to prepare this amazing dish.
Ingredients:
- Extra virgin olive oil (2 tablespoons)
- Butternut squash-peeled (one 3-pound cut into 1-inch dice)
- Ground cumin (one and a half teaspoons)
- Cayenne pepper (one-fourth teaspoon)
- Ground coriander (1 teaspoon)
- Freshly ground pepper and Kosher salt
Procedure:
Preheat the oven to 430°. Put everything together with squash, season it with pepper and salt and spread it on a baking sheet, and put it in the oven. Let it roast for 40 minutes until it turns light brown and tender. The sweet and spicy squash is ready to be served!
Grilled Chicken Breasts with Lemon and Thyme
This spicy, full of protein meal is quite easy to make. The red pepper flakes make this dish extra hot and spicy! Let’s see what you need to make this epic dish.
Ingredients:
- Lemon juice (one and a half teaspoons)
- Dried thyme (one-fourth)
- Dried red-pepper flakes (half teaspoon)
- Minced Garlic (1 clove)
- Olive oil (one-fourth cup)
- Salt (one-fourth teaspoon)
- Freshly ground black pepper (one-fourth teaspoon)
- Chicken Breast (2x one-fourth of a pound).
Procedure:
Prepare marination by combining lemon juice with thyme, oil, garlic, red pepper flakes, black pepper, and salt. Mix them well and coat your chicken breast pieces with it. Grill the chicken breasts at medium-high temperature for 8 - 10 minutes.
Flip the side and grill for another 10 minutes. It will bring that juicy texture to your chicken breasts.
Brown Butter Mashed Potatoes
It takes around one hour to prepare this recipe, and it tastes so good that your guests would definitely ask for the recipe.
Ingredients:
- White / All-purpose potatoes (3 medium-sized), peeled and diced.
- Unsalted butter (one stick plus 2 tablespoons)
- Milk (1 cup)
- Crème fraîche (one-fourth cup)
Procedure:
Boil the potatoes in a large pot with salted water. Boil for 25 minutes at moderate heat until they become fully tender. Take out the potatoes with tongs and dry the potatoes by putting them back in that empty-hot pot. Now mash the potatoes either with a spoon or with a ricer.
In another saucepan, put the butter and melt it for 4 minutes until it turns dark golden. Put the butter in the pot where you have your mashed potatoes. Keep 2 tablespoons of melted butter aside for later use. Put all the remaining butter on the potatoes with crème fraîche and milk and stir it to mix things up. Add salt and stir until the mixture becomes hot. Finally, drizzle the butter that you kept aside over the potatoes, and the dish is ready to be served.
Ingredients:
- Rinsed and drained Farro (1 pound)
- 2 carrots half-cut
- Onion (1 small halved)
- Celery rib (1 half-cut)
- Garlic cloves (2 crushed)
- 1 bay leaf
- Canola oil
- Cauliflower (2 large heads - two and a half pound each)
- Prosciutto (one-fourth inch dice cut)
- Extra virgin olive oil (half cup)
- Lemon juice (5 tablespoons)
- Parsley (one-fourth chopped flat-leaf)
- Marjoram (2 teaspoons chopped)
- Kosher salt and ground pepper
Procedure:
Add carrots, celery, bay leaf, farro, onion, and garlic in a large saucepan. Add enough cold water to submerge the farro by 1 inch. Keep the heat high and let it simmer once. Turn the heat to moderate and cook for 15 minutes to make the farro tender yet chewy.
Drain out the water and discard carrots, celery, bay leaf, onion, and garlic. Spread farro on a baking sheet and let it cool.
In a large saucepan, put one-inch canola oil and heat it over medium-high heat at 350°. In batches, fry the cauliflower until golden. It would take around 5 minutes for each batch.
In a big bowl, add farro, cauliflower, lemon juice, herbs, prosciutto, and olive oil. Season it with pepper and salt, and the delicious dish, full of carbs and fiber, is ready to be served!