Jar side service
Wednesday, August 4th, 2010Are you looking for a different way to serve your guest their first courses? How about serving the appetizer and salad portion of your meal in wide mouth jars? What a fun and unique way to entertain and delight your guest! Below is a appetizer and salad recipe to get you started for a meal, jar side.
Shrimp Ceviche
Ingredients:
- 2 tomatoes chopped
- ¼ c. onion, chopped
- ¼ cilantro chopped
- 1 Serrano Chile, chopped including seeds
- 2 T. ketchup
- 3 T. lime juice
- 1 lb. cooked shrimp cut into ½ in pieces
- 2 large avocados
- 2 c. shredded green cabbage
- ¼. c. crumbled tortilla chips
Directions:
- Mix tomatoes, cilantro, chilie , ketchup, ½ t. salt and 1 T. lime juice
- Stir in shrimp, season with salt and pepper
- Mash avocado with remaining lime juice and ¼ t. salt
- Divide shrimp mixture between jars
- Layer with avocado, cabbage and chips respectively
Greek Salad
Ingredients:
- ¾ c. orzo
- 1 15oz. can garbanzo beans
- 1 large tomato, diced
- 2 T. flat leaf parsley, chopped
- 2 T. red wine vinegar
- 2 T. extra virgin olive oil
- ½ seedless cucumber, cored and diced
- ½ c. Kalamata olives, pitted and chopped
- 1/3 c. red onion, sliced
- 1 t. lemon zest
- 2 T. fresh lemon juice
- 1 T. oregano, finely chopped
- 3 c. chopped romaine lettuce
- 1 c. feta, crumbled
- 4 pepperoncinis
Directions:
- Cook orzo according to package
- Rinse under cool water until cooled, drain
- Toss garbanzo beans, tomato, and parsley with vinegar, 1 T. olive oil, ½ t. salt and ¼ t. pepper (marinate for at least 15 minutes)
- Toss orzo, remaining olive oil, cucumber, olives, onion, lemon juice and zest, oregano, ½ t. salt and ¼ t. pepper
- Divide garbanzo bean mixture between each jar
- Layer with orzo salad, romaine, and feta, respectively
- Top each jar with a pepperoncini
*side note: both selections can be made before hand and chilled or up to 6 hours, wait and top cevice with chips right before serving