Vegetarian Christmas wreath

Vegetarian Christmas wreath could be just the gluten free recipe you've been looking for. For 76 cents per serving, you get a side dish that serves 8. One serving contains 198 calories, 4g of protein, and 19g of fat. This recipe is liked by 11 foodies and cooks. Head to the store and pick up cream cheese, cherry tomatoes, cheese, and a few other things to make it today. Christmas will be even more special with this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 20%, this dish is not so spectacular. Similar recipes include Vegetarian Christmas wreath, Christmas Stollen Wreath, and Christmas Wreath Bread.

Servings: 8

 

Ingredients:

broccoli florets

cherry tomatoes

2 slices of cheese

1 red pepper

250 g of cream cheese

¼ cup of mayonnaise

½ Tsp of dried dill

¼ Tsp of dried garlic

¼ cup of olives pitted and chopped

¼ cup of minced scallion

Equipment:

frying pan

bowl

ramekin

cookie cutter

Cooking instruction summary:

Wash the broccoli and cut the florets. Fill a large pan with water and turn on the gas. When the water boils, add the broccoli florets. In the meanwhile prepare a bowl with cold water and ice cubes. As soon as it boils again, count 2 minutes and then take the broccoli from the boiling water merging them immediately in the ice cold water. It is necessary to mantain the light green color. Wash the tomatoes. Prepare the dip combining the other ingredients and keep it in the fridge for at least 3 hours. Take a big white plate and place a ramekin in the middle of it (you'll put the dip inside it). Arrange the broccoli florets around forming the wreath. Add the tomatoes. Cut the cheese with star shaped cookie cutters and add to the wreath. Cut the red pepper creating pieces to form a ribbon. Buon appetito!

 

Step by step:


1. Wash the broccoli and cut the florets.

2. Fill a large pan with water and turn on the gas. When the water boils, add the broccoli florets.

3. In the meanwhile prepare a bowl with cold water and ice cubes.

4. As soon as it boils again, count 2 minutes and then take the broccoli from the boiling water merging them immediately in the ice cold water.

5. It is necessary to mantain the light green color.

6. Wash the tomatoes.

7. Prepare the dip combining the other ingredients and keep it in the fridge for at least 3 hours.

8. Take a big white plate and place a ramekin in the middle of it (you'll put the dip inside it).

9. Arrange the broccoli florets around forming the wreath.

10. Add the tomatoes.

11. Cut the cheese with star shaped cookie cutters and add to the wreath.

12. Cut the red pepper creating pieces to form a ribbon.

13. Buon appetito!


Nutrition Information:

Quickview
198k Calories
4g Protein
18g Total Fat
3g Carbs
2% Health Score
Limit These
Calories
198k
10%

Fat
18g
29%

  Saturated Fat
8g
53%

Carbohydrates
3g
1%

  Sugar
2g
3%

Cholesterol
44mg
15%

Sodium
257mg
11%

Get Enough Of These
Protein
4g
8%

Vitamin C
23mg
29%

Vitamin A
1102IU
22%

Vitamin K
20µg
19%

Calcium
90mg
9%

Phosphorus
81mg
8%

Vitamin E
0.86mg
6%

Vitamin B2
0.09mg
5%

Folate
16µg
4%

Vitamin B6
0.08mg
4%

Potassium
137mg
4%

Zinc
0.47mg
3%

Selenium
2µg
3%

Vitamin B5
0.29mg
3%

Fiber
0.68g
3%

Iron
0.47mg
3%

Manganese
0.05mg
2%

Magnesium
9mg
2%

Vitamin B12
0.14µg
2%

Vitamin B1
0.03mg
2%

Copper
0.03mg
2%

Vitamin D
0.24µg
2%

Vitamin B3
0.32mg
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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