I enjoyed brainstorming possible foods for the menu. I thought it is a must to have a "Light 'n Fit" menu composed of:
- cucumber or watercress tea sandwiches
- veggie mini wraps
- exotic cheeses and wheat or grain crackers
- fresh vegetable tray w/ a green goddess dip
- cheese, caramel or chocolate fondue w/ fresh fruits or pound cake for dipping
- gourmet chocolates
- mini cupcakes in rich combinations such as black forest and red velvet
- smoked salmon and fennel crostini w/ herbed cream cheese
- phyllo pockets stuffed w/ spinach & smoked gouda cheese
Bambu Thai Spa www.bambuthaispa.com
Here is one recipe I would like to share:
Vegetarian Mini Wraps
large iceberg lettuce, shredded
2 med carrots, shredded or matchstick
2 persian cucumbers, thinly sliced
1/2 cup smoked gouda cheese, shredded
1/2 cup sour cream
1 small package frozen spinach
1/4 cup green onions, finely chopped, green & white part
small packet of ranch dressing
flour tortillas
Thaw the spinach and squeeze all the water out. I simply use a thin kitchen towel to wring out the moisture from the spinach, this works best.
In a large bowl, combine sour cream, spinach, green onions, ranch dressing and season with salt 'n pepper to taste.
Lay one flour tortilla, spread a thin layer of the spinach mixture using a spatula.
Then start layering beginning with the shredded lettuce, carrots, cucumber and gouda cheese making sure that the toppings are spread evenly.
Roll the tortilla beginning from the edge and do your best to create a tight wrap.
Take a plastic wrap and seal each tortilla roll.
2 med carrots, shredded or matchstick
2 persian cucumbers, thinly sliced
1/2 cup smoked gouda cheese, shredded
1/2 cup sour cream
1 small package frozen spinach
1/4 cup green onions, finely chopped, green & white part
small packet of ranch dressing
flour tortillas
Thaw the spinach and squeeze all the water out. I simply use a thin kitchen towel to wring out the moisture from the spinach, this works best.
In a large bowl, combine sour cream, spinach, green onions, ranch dressing and season with salt 'n pepper to taste.
Lay one flour tortilla, spread a thin layer of the spinach mixture using a spatula.
Then start layering beginning with the shredded lettuce, carrots, cucumber and gouda cheese making sure that the toppings are spread evenly.
Roll the tortilla beginning from the edge and do your best to create a tight wrap.
Take a plastic wrap and seal each tortilla roll.
Refrigerate overnight and slice into pinwheels about 1" thick when ready to arrange unto serving platters.
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