HOLIDAY EDITION: Smorgasbord


Smorgasbord: A fancy way to say a random assortment of things.

The trick to any good assortment is to place atop a great board. This artsy fartsy slab of wood (purchased at Target, or shall I say “Targé”) takes the assortment from chaotic to curated.

Make it easy on yourself this holiday. Throw whatever you have in your fridge onto a pretty plate and call it a “Smorgasbord.” Now sit back and sip your champagne, because you my friend have earned yourself a fancy-pants party.

Bredesen Protocol Approved

Plant Paradox Approved

Paleo

Gluten Free

Grain Free

Dairy Free: Use a nut-based cheese.

Keto: Replace sweet potato chips with toasted Bred-Bread.

Other Holiday Smorgasbord Ideas

Lox, shrimp, caperberries, daikon radishes, fermented beets, pickled onions, sauerkraut, persimmons, dark chocolate, pistachios, toasted “Bred-Bread,” shiitake mushrooms, olive oil aioli.

INGREDIENTS

1 Goat, Sheep, or Nut Cheese Wheel

1 Fennel Bulb

1 Sweet Potato

1/2 c Raspberries

1/2 c Green Olives

1/4 c Pecans

1/4 c Macadamias

1/4 c Hazelnuts

PREP

  1. Slice the sweet potato very thinly. Toast the slices in the toaster (you may need to toast them a few times). Alternatively, you can roast the sweet potato slices in the oven for 10 minutes on each side. Sprinkle with salt and spread out evenly on your board.

  2. Slice fennel down the middle. Peel off the fennel’s layers, one by one, placing on their side in order of thickness on the board.

  3. Place all other ingredients around the sweet potatoes and fennel in however fashion you see fit!



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