Charcuterie Examples

 

https://www.eatingwell.com/article/7942859/how-to-make-a-healthy-charcuterie-board/

Pictured recipe: Nordic Appetizer Board

From the classic slab of meats and cheeses to unique, fun twists like "jarcuterie" and charcuterie sticks, you're almost guaranteed to find some version of a charcuterie board at any gathering you go to—and for good reason. Charcuterie boards are not only an easy appetizer to assemble, but they can also be made ahead of time. Plus, charcuterie boards offer a variety of options, so everyone is bound to find something they want to snack on. Learn how to make a healthy charcuterie board with these six easy tips.

Related: These Are Going to Be the 6 Biggest Charcuterie Trends in 2022, According to Aldi

How to Make a Healthy Charcuterie Board

1. Choose Whole Grains

When it comes to the bread and crackers on a charcuterie board, choose whole-grain versions. Whole grains have a wealth of health benefits, including being packed with fiber, B vitamins and protein. Many whole-grain crackers often include other ingredients like nuts and seeds, which add texture, flavor and nutrition. For suggestions, check out the best crackers to buy, according to a dietitian. Or, if you're looking for a low-carb alternative, you can skip the bread and crackers and make your own crisps, like these Cauliflower Chips or Parmesan Crisps.

Pictured recipe: Winter Charcuterie Board

2. Add Nuts

Nuts are a healthy snack at any time, and they add a delicious crunch to any spread. Each type of nut has its own nutrition profile, but as a whole, nuts are a great source of plant-based protein and are high in healthy fats, while being lower in saturated fats. To keep it simple, you can add a bowl of store-bought nuts to your next charcuterie board. Or, take it up another level and make one of these spiced nut recipes, like Everything-Seasoned Almonds or Rosemary-Garlic Pecans, for a boost of flavor.

Related: 6 Healthiest Nuts to Snack On

3. Load Up on Fruits & Veggies

When you're assembling a charcuterie board, be sure to add plenty of fruits and veggies! Not only do they pair well with meats and cheeses, but they're also a healthy way to add color and nutrients to the board. Many charcuterie boards feature dried fruit, like apricots or figs, for a touch of sweetness. Just be sure to look for dried fruit that's unsweetened, and check the label for added sugars. You could also opt for fresh fruit as well.

When it comes to veggies, the options are endless. From carrot sticks to cucumber slices, add any raw veggies your heart desires! To make everything consistent, be sure they're cut into bite-size pieces so you and your guests can easily munch.

Pictured recipe: Vegan Charcuterie Board

4. Choose the Right Meats & Cheeses

The selection of meats and cheeses is arguably the most important part of any charcuterie board. When it comes to choosing the meat, we recommend limiting cold cuts like turkey or ham, which can be high in sodium and saturated fat (not the best if you're following a heart-healthy diet). Instead, look for meat that is leaner or labeled reduced- or low-sodium. Meanwhile, options like prosciutto and salami might not be the healthiest choice, but they are popular on a charcuterie board, and we're big fans of eating anything in moderation (just don't eat a charcuterie board every day).

Whether it's soft, hard, stinky or spreadable, there are many options when it comes to cheese. While budget is certainly a factor, any cheese you select is bound to be delicious. Plus, cheese has some great potential health benefits, like improving cholesterol and lowering risk of developing diabetes. For suggestions, check out the six healthiest cheeses you need to buy, which include charcuterie-board favorites like goat cheese and mozzarella.

Pictured recipe: Niçoise Party Board

ITALIAN CHOPPED SALAD

HANDS-ON 10 MIN.

TOTAL 10 MIN.Also known as Incan Red Drops, sweety drop peppers are tiny, teardrop-shaped peppers with a sugar-like tangy sweetness. Look for them alongside other canned or jarred peppers or in specialty food stores.

• 3 Tbsp. extra-virgin olive oil
• 2 Tbsp. balsamic vinegar
• 2 tsp. fresh lemon juice
• ¼ tsp. ground black pepper
• 6 cups chopped romaine lettuce
• 1 cup multicolored cherry tomatoes, halved
• ½ cup thinly sliced red onion
• ½ cup thinly sliced cucumber
• ¼ cup sweety drop peppers or pepperoncini
• 1 cup canned chickpeas, toasted
• 2 oz. Parmesan cheese, shaved

1. Whisk together olive oil, vinegar, lemon juice, and black pepper in a large bowl. 
2. Add lettuce, tomatoes, onion, and cucumbers to olive oil mixture and toss to combine. 
3. Arrange lettuce mixture on a platter and top with sweety drop peppers, chickpeas, and Parmesan.

Toasted Chickpeas

1. To toast chickpeas, preheat oven to 425°F. 
2. Line a large rimmed baking sheet with aluminum foil. 
3. Coat chickpeas with olive oil–flavored cooking spray; place in a single layer on baking sheet. 
4. Bake at 425°F until crispy and toasted, 20 to 25 minutes

SERVES 4 (serving size: about 2 cups) CALORIES 256; FAT 15g (sat 4g, unsat 9g); PROTEIN 10g; CARB 20g; FIBER 5g; SUGARS 6g (added sugars 1g); SODIUM 245mg; CALC 22% DV; POTASSIUM 9% DV

Charred Shrimp, Pesto & Quinoa Bowls

Video Recipe 

Ingredients

• ⅓ cup prepared pesto
• 2 tablespoons balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon salt
• ¼ teaspoon ground pepper
• 1 pound peeled and deveined large shrimp (16-20 count), patted dry
• 4 cups arugula
• 2 cups cooked quinoa
• 1 cup halved cherry tomatoes
• 1 avocado, diced

Instructions 

Step 1

Whisk pesto, vinegar, oil, salt and pepper in a large bowl. Remove 4 tablespoons of the mixture to a small bowl; set both bowls aside.

Step 2

Heat a large cast-iron skillet over medium-high heat. Add shrimp and cook, stirring, until just cooked through with a slight char, 4 to 5 minutes. Remove to a plate.

Step 3

Add arugula and quinoa to the large bowl with the vinaigrette and toss to coat. Divide the arugula mixture between 4 bowls. Top with tomatoes, avocado and shrimp. Drizzle each bowl with 1 tablespoon of the reserved pesto mixture.

Tips

To make ahead: Cover and refrigerate dressing (Step 1) for up to 2 days.

Serving Size: 

2 1/2 cups

Per Serving:

 

429 calories; protein 30.9g; carbohydrates 29.3g; dietary fiber 7.2g; sugars 5g; fat 22g; saturated fat 3.6g; cholesterol 187.5mg; vitamin a iu 1125.6IU; vitamin c 14.4mg; folate 108.9mcg; calcium 205.4mg; iron 2.9mg; magnesium 130.5mg; potassium 901.1mg; sodium 571.4mg; thiamin 0.2mg.

Southwestern Cauliflower Rice Bowls with Shrimp & Avocado Crema

 

Active:

30 mins

Total:

30 mins

Servings:

4

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon finely chopped chipotle chile in adobo
• 3 tablespoons avocado oil, divided
• 1 avocado, pitted and peeled
• ½ cup roughly chopped cilantro, plus 2 tablespoons , divided
• 4 tablespoons low-fat plain yogurt
• 1 tablespoon lime juice
• ½ teaspoon salt, divided
• ¾ teaspoon ground cumin, divided
• ¾ teaspoon garlic powder, divided
• 4 cups cauliflower rice (see Tip)
• 4 scallions, sliced
• 2 tablespoons water
• 1 cup canned no-salt-added black beans, rinsed and warmed
• 1 cup fresh or frozen corn kernels, warmed
• Lime wedges for serving

Instructions Checklist

Step 1

Stir shrimp, chipotle and 1 tablespoon oil together in a medium bowl. Set aside.

Step 2

Place avocado, 1/2 cup cilantro, yogurt, lime juice and 1/8 teaspoon salt in a mini food processor. Process until mostly smooth.

Step 3

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring once or twice, until just cooked through, about 4 minutes. Transfer to a bowl and cover to keep warm. Add the remaining 1 tablespoon oil, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder and 1/4 teaspoon salt. Stir to combine. Add cauliflower rice, scallions and water. Cook, stirring, until tender, about 5 minutes.

Step 4

Combine beans with the remaining 1/4 teaspoon cumin, 1/4 teaspoon garlic powder and 1/8 teaspoon salt in a small bowl. Combine corn and the remaining 2 tablespoons cilantro in another small bowl.

Step 5

To serve, divide the cauliflower mixture among 4 bowls. Top with the shrimp, beans, corn and avocado crema.

Per Serving:

 402 calories; protein 32.1g; carbohydrates 28.3g; dietary fiber 10.1g; sugars 4.4g; fat 20g; saturated fat 2.5g; cholesterol 183.3mg; vitamin a iu 707.9IU; vitamin c 54.1mg; folate 110.6mcg; calcium 157.2mg; iron 2.7mg; magnesium 110.6mg; potassium 1002.7mg; sodium 481.5mg.

20-Minute Garlic Lemon Butter Shrimp

 

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 4

Ingredients:

• 1 pound large shrimp, peeled and de-veined
• 4 tablespoons butter
• 1 teaspoon Italian seasoning
• 4 - 5 cloves garlic, minced
• juice of 1 lemon
• fresh chopped parsley, for garnish (optional)

Instructions:

1. Melt the butter in a skillet over medium heat. Add the shrimp, Italian seasoning and salt and pepper, to taste. Cook until shrimp turn pink, about 4-5 minutes.
2. Add the garlic and cook another minute.
3. Pour in the lemon juice and stir. Garnish with parsley and serve. 

20-Minute Spicy Skillet Shrimp Recipe

 

Prep Time: 15 minutes to overnight to marinate

Cook Time: 5 minutes

Total Time: 20 minutes to 24 hours

Servings: 3 to 4

Ingredients

• 1 pound shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1 tablespoon olive oil, for cooking
• 1/2 lemon

Marinade

• 2 tablespoons olive oil
• 1/4 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/4 teaspoon onion powder
• crushed red pepper flakes, to taste

Instructions:

1. Combine all the marinade ingredients in a plastic food storage bag. Season the shrimp with salt and pepper and add them to the marinade. Seal and refrigerate about 15 minutes and up to overnight.
2. When ready to cook, heat the 1 tablespoon olive oil in a skillet. Add the minced garlic and cook 30 seconds. Add the shrimp and cook over medium-high heat until cooked through, about 5 minutes. Squeeze some lemon juice over the shrimp and serve. 

Riced cauliflower

INGREDIENTS

• 2 large eggs
• Kosher salt
• 4 medium scallions
• 1 cup diced, cooked ham (about 4 1/2 ounces)
• 2 cloves garlic
• 1 (1/2-inch) piece ginger
• 16 ounces fresh or frozen riced cauliflower (about 4 1/2 cups, do not thaw)
• 1/2 cup frozen peas (do not thaw)
• 2 tablespoons tamari or soy sauce
• 1 teaspoon toasted sesame oil
• 2 tablespoons plus 1 teaspoon vegetable oil, divided
• Freshly ground white or black pepper

INSTRUCTIONS

1. Place 2 large eggs in a small bowl, season with a pinch of kosher salt, and whisk with a fork until broken up with no streaks of egg white.
2. Thinly slice the dark green parts from 2 large or 4 medium scallions (about 1/4 cup).
3. Prepare the following, adding each to the same medium bowl as you complete it: Thinly slice the white and light green parts of the scallions (about 3 tablespoons). Dice 4 1/2 ounces cooked ham if needed (about 1 cup). Finely chop 2 garlic cloves. Peel and finely chop 1 (1/2-inch) piece ginger until you have 1 teaspoon.
4. Measure out 16 ounces cauliflower rice. Measure out 1/2 cup frozen peas, 2 tablespoons tamari or soy sauce, and 1 teaspoon toasted sesame oil.
5. Heat 1 tablespoon of the vegetable oil in a large nonstick frying pan or wok over medium-high heat until shimmering. Add the ham mixture and stir-fry until fragrant and the scallion whites are tender, about 1 minute.
6. Add 1 tablespoon of the vegetable oil and let heat for a few seconds. Add the cauliflower rice (break up the frozen rice if needed into smaller clumps before opening the package) and stir-fry until the rice is heated through and tender, 3 to 4 minutes. Add the peas and tamari or soy sauce and stir-fry for 1 minute.
7. Push the cauliflower mixture to one half of the pan. Drizzle the open space with the remaining 1 teaspoon vegetable oil, add the eggs, and cook, stirring occasionally with a rubber spatula, until almost set, about 1 minute.
8. Remove the pan from the heat. Drizzle with the toasted sesame oil, sprinkle with the scallion greens, and toss to combine, incorporating the eggs into the rice mixture. Taste and season with kosher salt and pepper as needed.

RECIPE NOTES

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Cocktail Party Food/Drink Ideas

 Shopping List

Spiced honey

Gherkins

Pear

Grapes 

Olives

Stuffed pepper

La bomba

Bread

Endives?

Meatballs

Sauce

Basil

Burrato Boards - https://playswellwithbutter.com/burrata-cheese-board/

Cocktails - https://apple.news/Ab3Nt1wCNTy-_cPsWnNLDgQ

Skillet Brie - https://www.delish.com/cooking/recipe-ideas/a20845695/campfire-caprese-brie-recipe/

Skillet Brie -https://www.delish.com/cooking/recipe-ideas/a20845695/campfire-caprese-brie-recipe/

Perfect cheese and wine pairings - https://apple.news/AzKgVxqQHR3S4gzUWs5JmuA

Air Fryer toast

Ingredients

Toast Ingredients

2 slices Bread Any type, any thickness

Toast Instructions

• No need to preheat

• Add your bread to the air fryer basket. 
• Set the temperature to 400° F | 204° C, and air fry for 4 minutes. 
• If you have very thin sliced bread, your toast will probably be done in 3 minutes. 
• If you like your toast dark, add 30 seconds more.
• Due to the nature of the air fryer fan, during the end of your toasting, you may hear your toast moving around in the air fryer, this is no reason for alarm. The moisture has now left your bread.