Choice Of 3 Recipe

Prep platter

Arrange a large serving platter or individual small bowls on your work surface. Spread the mixed salad greens evenly across the center of the platter to create a green base and leave room around the edges for the selected sides.

Place lemon wedges in a small corner bowl or directly on the platter for guests to squeeze over seafood or vegetables.

Roasted seasonal vegetables

Preheat oven to 425°F (220°C). Toss 3 cups mixed chopped vegetables (zucchini, bell pepper, carrot) with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper. Spread in a single layer on a rimmed baking sheet and roast 18–22 minutes until tender and lightly caramelized. Cool 5 minutes before placing on platter.

Grilled asparagus

Trim woody ends from 12 asparagus spears. Toss with 1 tbs olive oil, pinch of salt and pepper. Grill or broil on high 3–5 minutes, turning once, until char marks appear and asparagus is bright green. Transfer to platter.

Steamed broccoli

Steam 2 cups broccoli florets over boiling water 4–6 minutes until tender-crisp. Toss with a small drizzle of olive oil and a pinch of salt. Drain thoroughly and place on platter.

Braised green beans

Blanch 2 cups green beans in boiling salted water 2–3 minutes then shock in ice water. In a skillet, heat 1 tbs olive oil over medium, add 1 clove minced garlic and cook 30 seconds. Add drained beans and sauté 2–3 minutes. Season with salt and pepper and place on platter.

Honey-glazed baby carrots

In a skillet melt 1 tbs butter with 1 tbs honey over medium heat. Add 2 cups baby carrots and cook, stirring, 8–10 minutes until tender and glazed. Season lightly with salt and add to platter.

Garlic mashed potatoes

Peel and cube 1 lb potatoes and boil in salted water until fork-tender, about 15–18 minutes. Drain and return to pot. Mash with 2 tbs butter, 1/4 cup warm milk, 1 minced garlic clove, salt and pepper to taste until smooth. Keep warm and spoon into chosen section of platter.

Buttery roasted potatoes

Cut small potatoes into halves, toss with 1 tbs olive oil, 2 tbs melted butter, 1/2 tsp salt and pepper. Roast at 425°F (220°C) 25–30 minutes until golden and crisp. Place on platter.

Wild rice pilaf

Cook 1 cup wild rice blend according to package (about 40–45 minutes) using broth for more flavor. Fluff and mix with 1 tbs chopped fresh herbs. Spoon into platter section.

Herbed couscous

Pour 1 cup couscous into a bowl, add 1 cup boiling water or broth, cover and let sit 5 minutes. Fluff with fork, stir in 1 tbs olive oil, 1 tbs chopped herbs, salt and pepper. Add to platter.

Marinated roasted chickpeas

Drain and rinse two 15-oz cans chickpeas, dry on towels. Toss with 1 tbs olive oil, 1 tsp smoked paprika, 1/2 tsp cumin, salt and pepper. Roast at 400°F (200°C) for 25–30 minutes until crisp, shaking pan once. Cool slightly and add to platter.

Lemon pepper grilled shrimp

Toss 12 shrimp with 1 tbs olive oil, zest and juice of 1/2 lemon, 1/2 tsp pepper, 1/4 tsp salt. Grill or sauté 2–3 minutes per side until opaque. Let rest 1–2 minutes and arrange on platter over greens or next to dips.

Smoked salmon & roasted turkey

Fan 200 g smoked salmon slices on a small plate or section of the platter. Arrange 200 g thinly sliced roasted turkey breast folded or rolled. Garnish proteins with chopped herbs and lemon wedges.

Transfer tzatziki, hummus and pesto/chimichurri into small serving bowls. Place them on the platter so they are easily accessible and visually balanced.

Drizzle 3 tbs olive oil and 2 tbs balsamic glaze over roasted vegetables or leave in small pour container on the side. Season the platter lightly with 1 tsp sea salt and 1 tsp freshly ground black pepper to allow guests to adjust to taste.

Sprinkle 1 tbs toasted pine nuts or sliced almonds and 2 tbs chopped fresh herbs over vegetables and proteins for texture and color.

Select up to three items from Vegetables, Starches & Proteins sections (total of 3 choices) and place them in separate sections around the greens base so the platter shows a variety of colors and textures.

Place dips and condiments where they are easy to reach. Add lemon wedges and finish with a final drizzle of olive oil or a light sprinkle of herbs on top. Serve immediately while warm components retain temperature; provide small plates and serving utensils.