As we approach Thanksgiving, hopefully menus are being finalized and you know exactly when you need to do to start preparing the big feast. I say “hopefully” because, well, in a perfect world that would be the case. But for most of us, myself included, I’m still trying to figure out exactly what I would like to make. The dinner itself is mostly planned but the appetizers could use a little work so I’ve been doing some testing. That is the really fun part right?
Most of the cooking that takes place on Thanksgiving requires a lot of work. And that is fine. I actually enjoy it. But it is also nice to have a few dishes that won’t require much time to prepare at all. This appetizer is one of them. A quick marinade in some olive oil, balsamic and a few seasonings give a sweet kiss to artichoke hearts. Then to add a bit of salt to the mix, they are wrapped with salty prosciutto. Now, as soon as you wrap them with the prosciutto you can serve them. I’m sure they would be delicious cold. I, however, decided to broil them just until the prosciutto was a little crispy. It was the perfect bite.
A fresh zucchini noodle salad with tomatoes, zucchini, and avocado tossed in a lemon basil vinaigrette. Perfect for summer!
A twist on potato salad with fresh rosemary and crispy bacon.
This creamy basil whipped goat cheese is the perfect summer spread.
Quick and easy grilled chicken teriyaki and broccoli stir fry with Campbell’s Grilled Chicken Teriyaki Dinner Sauce.
Luscious strawberry buttercream with fresh strawberries, butter, vanilla and sugar.
Artichokes sprinkled with herbs, grilled to perfection and topped with fresh Parmesan.
My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »
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