How To Build the Best Graduation Party Platter
Graduation is a special time for graduates, families and friends. Celebrate achievements and milestones with festive food. Select your favorite vegetables, fruit, cheese and create memorable party platters using everyday grocery items.
Fruit Kabobs – thread fresh berries, cubes of apples, mango, melon, pineapple or other fruit on a skewer. Optional: mix 1 cup yogurt with 1/4 cup honey and pinch of cinnamon, serve for dipping.
- Burger Mini-Sliders: grill up your favorite patties – try the Co-op’s handmade Mushroom Black Bean Burger or add to toasted mini-buns and add sliced onions and sauce. Or get indulgent and serve Tater Tot Skewers with bacon slices.
- Wrap it Up – use tortilla wraps as a base for lunch meat, condiments and veggies. Or slice up a Falafel or Thai wrap from the Co-op’s Deli. Read an earlier post A Cut Above – Taking Cold Cuts to the Next Level for recipes like Herbed Turkey Pinwheel sandwiches and other flavor combination ideas.
Make the Ultimate Seasonal Veggie Platter
Showcase local fruits and vegetables at their finest. Spring and early summer brings abundant produce from many Northwest farms. Prepare raw vegetables such as cucumbers, celery, carrots, cherry tomatoes, peppers and broccoli for a fresh raw vegetable platter. Sliced radishes and rinsed snap peas also make good additions.
Serve up a batch of homemade Toasted Pita Crisps. Simply brush pre-made pita bread wedges with a bit of olive oil and roast in the oven at 400 degrees F for 8-10 minutes, turning once, until bread begins to brown. Garnish with minced parsely.
Adding Cheese & Meat
Pack in the protein and assemble a creative assortment of cheese and cured meats to feed your guests. Add at least three types of cheeses – soft Brie, sharp Cheddar and creamy Monterey Jack are a good basic pairing.
For easy self-service, cut the cheese and meat into bite-sized portions. Serve cheese slices – such as Rumiano’s line of organic cheddar or Pepper Jack – or cube up some Gouda or Havarti with tooth picks or serving utensils. Compliment the cheese with a selection of sweet items – jams or fresh fruits – and savory nuts such as Marcona Almonds. Add tangy flavor to your veggie tray and serve marinated veggies like mushrooms, pickled peppers, onions and olives from the Co-op’s Olive Bar. Read more about designing Epic Cheese Board Ideas here.
- 1 (8-oz.) tube crescent roll dough
- 1/2 lb. deli sliced ham
- 2 tbsp. Dijon mustard
- 8 oz. sliced Swiss cheese
- 4 tbsp. butter, melted
- 1/4 tsp. garlic powder
- 2 tbsp. chopped parsley
- 1 tsp. poppy seeds
Artichoke Parmesan Pasta
- 1/2 pound pasta shells
- 1 tablespoon fresh garlic, minced
- 1/2 green bell pepper, diced
- 1 (14-ounce) can artichoke hearts, quartered, drained, and rough-chopped into large pieces
- 1/2 cup mixed chopped olives or chopped, pitted kalamata olives
- 2 teaspoons capers
- 1/2 red bell pepper, diced
- 1 teaspoons juice from capers
- 1/2 cup shredded Parmesan cheese
- 4 tablespoons fresh basil, minced
- 4 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Cook pasta until al dente (slightly chewy) and drain. Heat 2 tablespoons of the olive oil in a skillet and sauté the bell peppers and garlic for 2-4 minutes. Add artichokes, olives, capers, and caper juice and sauté a couple minutes more. Toss the pasta with the sautéed vegetables and 2 tablespoons of olive oil, lemon juice, basil, salt, pepper, and Parmesan.