Party Spreads Recipe
Pick 2 Powerbox Platters: Salmon / Grilled Catch / Grilled Chicken / Crispy Cod / Grilled Shrimp / Crispy Shrimp / Tofu. Each spread includes our Classic Slaw, Brown Bag Salad, Chocolate Chip Cookies and Boss Sauce (minimum 20 ppl.).
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Ingredients
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Powerbox Platters
Classic Slaw
Brown Bag Salad
Chocolate Chip Cookies
Boss Sauce
Method
Powerbox Platters
- 1
Prepare the Protein
Choose any two of the protein options (Salmon, Grilled Catch, Grilled Chicken, Crispy Cod, Grilled Shrimp, Crispy Shrimp, or Tofu). Season and grill or pan-fry until cooked through (internal temperature of 145°F for fish and shrimp, 165°F for chicken, and heated through for tofu).
Classic Slaw
- 2
Mix the Slaw Ingredients
In a large bowl, combine the shredded cabbage, grated carrots, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Toss until well coated and refrigerate for at least 30 minutes before serving.
Brown Bag Salad
- 3
Prepare the Salad
In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper. Pour the dressing over the salad and toss to combine just before serving.
Chocolate Chip Cookies
- 4
Make the Cookie Dough
Preheat the oven to 350°F (175°C). In a bowl, whisk together the flour, baking soda, and salt. In a separate large bowl, cream together the softened butter, brown sugar, granulated sugar, and vanilla extract. Beat in the eggs one at a time. Gradually add the flour mixture to the wet ingredients and mix until combined. Fold in the chocolate chips.
- 5
Bake the Cookies
Drop spoonfuls of dough onto baking sheets lined with parchment paper. Bake for 10-12 minutes or until golden brown. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Boss Sauce
- 6
Combine the Sauce Ingredients
In a bowl, mix together the ketchup, mayonnaise, sriracha, lemon juice, garlic powder, and salt until smooth. Adjust seasoning to taste and refrigerate until ready to serve.
