Stuffed Mushrooms, Stuffed Baby Tomatoes with Egg Salad, Bread Bowl Stuffed with Dip
1/2 Avocado stuffed with Chicken Salad, Tabbouleh (or both) on a bed of Mixed Spring Greens
lightly dressed with Balsamic Vinaigrette, Red Grapes, Croissant with Herb Butter
"Hostess" style Cream-Filled Cupcakes, Lemon Sorbet in Lemon Cups,
Strawberries stuffed with a Cheesecake Filling.
Lemon-Lime-Ade, Iced Tea with Simple Syrup,
Mocha Fraps, Coffee
We made all the food from scratch except for the croissants, bread bowl, and balsamic dressing.
I will gather the recipes and add to the post soon.
|Appetizer table with baby basket stuffed with fresh herbs for a centerpiece|
Now, I will share with you how to rescue something when it goes wrong . . . originally the hard-boiled eggs were to be stuffed, but the shells would not come off nicely and left rather unattractive eggs. No problem, we turned them into egg salad and stuffed the little tomatoes that originally were going to hold Taboulleh. They looked and tasted amazing!
|Stuffed Baby Tomatoes with Egg Salad|
|Stuffed Mushrooms have been in my rotation for years and years and are always popular|
|Lunch Plate - there is an avocado under those salads! |
Used bamboo plates and flatware with vintage linens for a nice mix of old and new
|"Hostess" style Cream-Filled Cupcakes with an L on top for Lily (Paz Kinnaman Photography)|
|Lemon Sorbet in Lemon Cups with Mint Sprig (Paz Kinnaman Photography)|
|Cream-Cheese (Cheesecake Style) Filled Strawberries (Paz Kinnaman Photography)|