YOUR STEP-BY-STEP GAME PLAN

Clean Eating - - RECIPES -

Get­ting or­ga­nized in ad­vance is the key to low-stress host­ing. Use our de­tailed guide to help you get set up and pre­pared so all your recipes are pip­ing hot at the same time – and you can grab a cock­tail and en­joy the party!

THE DAY BE­FORE:

Make Maple Pecan Semifreddo (p. 57); freeze.

Make pesto for Grilled Mixed Mush­room Flat­bread (p. 52; Step 2). Cover and re­frig­er­ate.

Make sour cream mix­ture for Mex­i­canStyle Street Corn (p. 54; Step 3). Cover and re­frig­er­ate.

Make herb but­ter for Has­sel­back Sweet Pota­toes (p. 54; Step 5). Cover and re­frig­er­ate.

Soak plank in wa­ter for Cedar Plank Maple Di­jon Salmon (p. 54; Step 1).

THE MORN­ING OF:

Shuck corn and mar­i­nate chicken for Mar­i­nated Flat­tened Chicken with Mex­i­canStyle Street Corn (p. 54; Steps 1 and 2).

Shred cheese for Grilled Veg­gie Na­chos (p. 57) and Grilled Mixed Mush­room Flat­bread (p. 52). Place in con­tain­ers in fridge.

1 HOUR BE­FORE:

Pre­pare glaze for Cedar Plank Maple Di­jon Salmon (p. 54; Step 6). Cover and re­frig­er­ate.

Cook mush­rooms for Grilled Mixed Mush­room Flat­bread (p. 52; Step 3). Cool to room tem­per­a­ture; re­move pizza dough from re­frig­er­a­tor.

30 MIN­UTES BE­FORE:

Roll out dough for Grilled Mixed Mush­room Flat­bread (p. 52; Step 4) and grill; top with pesto, mush­rooms and cheese.

Place Mar­i­nated Flat­tened Chicken

(p. 54; Step 4) on heated side of grill. Place Has­sel­back Sweet Pota­toes (p. 54; Step 4) on op­po­site side of grill.

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