Highlight Your Food Choices by Using Colorful and Unique Vegetables

Photos courtesy of thebarefootshaman

As an Etsy addict I came across an Etsy store, Thebearfootshaman, where they have heirloom seeds for sale for absolutely gorgeous vegetables!  Take the time to browse the store for vegetables to brighten your wedding day food selections.  Even if you aren't serving the food cooked, some of these would make a great part of a crudite or chesse display. 

My favorite is the Five Colors Swiss Chard.  These colorful plants are almost impossible not to grow! They will grow in places where there isn't enough sun or too much sun as well as where the soil grade is poor.  You can cook them like spinach for a colorful side, after all, why serve ho-hum green beans with almond when you can highlight your plates with this gorgeous vegetable?

Purple Cauliflower from Sicily (photo from thebearfootshaman)

This gorgeous purple cauliflower is a great accent vegetable or perfect for hors d'oeuvres.  Use it as a dip bowl by hollowing it out.  Surround it with cheeses.  The options are endless.  And not to be a killjoy but it's also good for you! 

The Bearfootshaman offers additional seeds from other heirloom varieties, so head on over.  Even if you aren't planning a wedding the seed choices will jazz up dinner any night of the week. Visit TheBearFootShaman for lots of other choices like pear shaped tomatoes, chocolate color peppers and more!

Proscuitto Grilled Shrimp Appetizers

Photo courtesy of  The Food Network

This simple and easy to prepare appetizer is perfect for your wedding or your rehersal dinner.  Proscuitto Wrapped Grilled Shrimp are something anyone can prepare no matter what their skill level in the kitchen. 

Ingredients:
48 shelled and deveined jumbo shrimp
48 thin slices of proscuitto (about 1 1/4 lbs)

Party Toothpicks suitable for grilling (bamboo skewers soaked in water)

Dijon Mustard for dipping
Sliced Lemons for garnish
48 Grape Tomatos
Arugula

Marinade:
3/4C Olive Oil
1 1/3 C Lemon Juice
2 1/2T minced garlic
4 tsp red pepper flakes

Whisk together all the marinade ingredients. 
Marinate shelled and deveined shrimp for 30 minutes.
Drain Shrimp.
Tightly wrap each shrimp in arugula and 1 thin slice of proscuitto.
Nest a grape tomato into the curve of the prosciutto wrapped shrimp and secure into place with a party pick.
Grill on barbeque two minutes on each side.
Remove toothpicks before serving on bed of thinly sliced lemons and romaine lettuce leaves with a dijon mustard for dipping.