Pour the bubbly, some juice, Top with fruit

Baby Shower Mimosa Bar

Pour the bubbly some juice Top with fruit

Mimosa

Spring Mix, Oven Roasted Chicken, Craisins, Walnuts, Granny Smith Apples, and Parmesan with Balsamic Vinaigrette

Mike's Salad

Hummus Wrap

Avocado Delight

Vegetarian

Nutty Pimento Cheese

Tuna Salad

Cranberry Walnut Chicken Salad

Spinach Chicken Salad

W.D'S BLT

Ham & Swiss

Turkey & Provolone

Bag of Chips Side Choice (Macaroni & Cheese, Pasta Salad, Potato Salad, Apple Slices, Caesar Salad, or Garden Salad) BIG Cookie or Dessert Bar

Deluxe Box Lunch

Side Choice (Chips, Pasta Salad, Potato Salad, Apple Slices, Caesar Salad, or Garden Salad) BIG Cookie

Classic Box Lunch

Fluffy Croissants with Butter and Raspberry Jam

Dozen Croissants with Butter & Jam

Mix of Plain and Everything Bagels with Choice of 2 Cream Cheese Flavors (Plain, Jalapeno, or Brown Sugar Cinnamon)

Dozen Bagels with Cream Cheese

Assortment of 12 of Our Fresh Baked Breakfast Served with Butter.

Deluxe Breakfast Bakery Tray

Assortment of 6 Our Fresh Baked Breakfast Breads, Muffins, Coffee Cake, and Scones. Served with Butter

Petite Breakfast Bakery Tray

Choice of Breakfast Sandwich with Side of Seasonal Fruit

Box Breakfast

Spinach Chicken Salad Sandwich

Tuna Salad Sandwich

Sauteed Zucchini, Yellow Squash, Red Bell Pepper, Onion, and Mushrooms on Grilled Sourdough Bread with Basil Pesto, Feta, and Provolone

The Green Belt Melt

Sliced Oven Roasted Chicken Breast with Melted Provolone & Parmesan Cheese, House-Made Tomato Sauce, and Fresh Basil on a Ciabatta Roll

The Parmo Pollo

Chill all bottles of Champagne, Prosecco and non-alcoholic sparkling options in a refrigerator for at least 4 hours before the shower, or in an ice bucket for 20–30 minutes directly before service.

Keep open bottles on ice in ice buckets with tongs so guests can easily pour chilled bubbly.

Pour each juice into a separate labeled pitcher or carafe so guests can see their choices (orange, peach, cranberry, pineapple, grapefruit). Recommended quantities above allow guests to mix freely.

If using freshly squeezed orange juice, strain to remove pulp if you prefer a smoother pour. Stir chilled juices and taste; add simple syrup 1–2 tablespoons at a time to any juice that needs sweetening.

Keep pitchers chilled on ice or in a cooler. Refill from backup containers as pitchers run low.

Wash and prepare all fruit the morning of or a few hours before the event: hull and slice strawberries, rinse berries, slice oranges and peaches, and cut pineapple into bite-sized chunks.

Arrange fruit attractively in shallow bowls or on platters near the juice pitchers. Consider using skewers for ease of picking or small bowls for each fruit so guests can add them to their glasses.

For easy garnish: thread a raspberry, blueberry and small mint leaf onto a cocktail pick, or float a thin orange wheel or a couple of berries directly in the flute.

Place simple syrup in a small pitcher with a spoon so guests may sweeten juices to taste. Label it clearly.

Set out edible flowers and mint sprigs in small bowls for optional decorative garnishes. Advise guests to use sparingly.

Keep ice available in an ice bucket for guests who want to chill juices or use in non-alcoholic mimosas.

Set up a long table or bar area with glasses at one end, sparkling options in ice buckets in the middle, and labeled pitchers of juices next to bowls of fruit and garnishes.

Place label cards or small signs in front of each pitcher (e.g., "Orange Juice," "Peach Nectar," "Cranberry") and mark which sparkling options are alcoholic vs non-alcoholic.

Provide a small instruction sign with a suggested ratio: 2 parts sparkling wine to 1 part juice for a classic mimosa. Offer alternative recommendations: 3:1 for lighter, 1:1 for fruitier, or use sparkling water for mocktails.

Refill pitchers, fruit bowls and bottles as needed during the event. Keep a trash bin or bowl for used skewers and fruit stems.

Pour 4–5 oz chilled Champagne into a flute (about two-thirds full), then top with 1.5–2 oz orange juice. Gently stir once if needed and garnish with an orange wheel or a couple of raspberries.

Classic Mimosa

Add 1–2 oz peach nectar to a chilled flute, then gently top with Prosecco. Garnish with a thin peach slice or a raspberry.

Bellini-style

Pour 3–4 oz sparkling wine and top with 1–2 oz cranberry juice and a splash (about 1 oz) of pineapple juice for tropical brightness. Garnish with a few blueberries or a pineapple chunk on a pick.

Cranberry Pineapple Mimosa

Use non-alcoholic sparkling wine or sparkling water in place of Champagne. Combine 3–4 oz sparkling non-alcoholic option with 1.5–2 oz orange or other juice and garnish as desired.

Non-alcoholic Mocktail Mimosa

Advise guests to pour sparkling wine gently down the side of the glass to preserve bubbles and avoid overflow when topping with juice. Encourage experimentation with fruit combinations and ratios.

Champagne or dry sparkling wine

Prosecco (alternative or additional)

Non-alcoholic sparkling wine or sparkling water (for mocktails)

Orange juice (freshly squeezed if possible)

Peach nectar or peach juice (for Bellini-style)

Cranberry juice (100%)

Pineapple juice

Grapefruit juice (optional)

Fresh strawberries, hulled and halved or sliced

Fresh raspberries

Fresh blueberries

Orange slices or wheels (for garnish)

Pineapple chunks

Peach slices (if in season)

Lemon or lime wedges (optional)

Simple syrup (for sweeter mimosas)

Mint sprigs (for garnish)

Edible flowers (optional, for decoration)

Ice (for chilling extra juices or water)

Champagne flutes or coupe glasses

Pitchers or carafes (for juices)

Ice bucket and tongs

Label cards and markers (for juice identification)

Place the bottle of sparkling wine and the orange juice in the refrigerator for at least 2 hours so both are cold (mimosas are best served well chilled). If short on time, fill a large bowl with ice and water and submerge the unopened bottle for 20–30 minutes.

Chill

If desired, chill 4 champagne flutes by filling them briefly with ice water while other components chill. Cut orange slices: use 1 thin wheel per glass or separate wheels into segments for placing into the glass. If using berries, halve strawberries and keep raspberries/blueberries whole.

Prepare glassware and garnish

For each serving, pour 1/4 cup (60 ml) chilled orange juice into a flute, filling roughly one-third of the glass. Slowly top with 1/4 cup (60 ml) chilled sparkling wine poured down the side of the glass so it mixes gently and preserves bubbles. Do not stir—let the wine and juice combine naturally.

Assemble mimosas

Place an orange wheel on the rim or drop a small orange segment into each flute. Add 1 berry or a few small berries into the glass or onto the rim if desired. Serve immediately so the drink remains effervescent.

Garnish and serve

Adjust the ratio to taste: classic mimosas are 1:1 (equal parts), but many prefer 1 part juice to 2 parts sparkling wine for a drier cocktail. Use freshly squeezed orange juice for best flavor. If serving a crowd, keep juice and sparkling wine chilled separately and assemble just before serving to retain bubbles.

Notes

chilled chilled dry sparkling wine (Champagne, Prosecco or Cava)

fresh orange juice (preferably pulp-free)

orange slices or segments for garnish

fresh berries (strawberry halves, raspberries or blueberries), optional

ice (optional, for pre-chilling glasses)

Combine the balsamic vinegar, Dijon mustard, honey, minced garlic, sea salt, and freshly ground black pepper in a small bowl or jar.

Whisk or shake while slowly streaming in the extra-virgin olive oil until the dressing emulsifies and thickens slightly (about 30–45 seconds of whisking). Taste and adjust seasoning — add a little more honey if you prefer sweeter, or a pinch more salt if needed.

Set the vinaigrette aside at room temperature. If refrigerating, let it come to room temperature and re-whisk before using.

If the oven roasted chicken is not already sliced/shredded, slice or shred it into bite-sized pieces (about 2 cups). Warm slightly if desired — gently reheat in a 325°F (160°C) oven for 8–10 minutes or microwave in 20-second bursts until just warm.

Toast the walnuts: heat a small dry skillet over medium heat. Add the walnuts and toast, stirring frequently, 3–5 minutes, until fragrant and lightly browned. Transfer to a plate to cool, then roughly chop.

Prepare the apple: rinse and dry the Granny Smith apple, core it and cut into thin slices or half-moons. To prevent browning, toss the slices immediately with a light squeeze of lemon juice (optional).

Assemble the salad: in a large bowl, place the spring mix (6 cups). Add the shredded/sliced oven roasted chicken (2 cups), toasted walnuts (3 oz), dried cranberries (1 cup), and the apple slices (from 1 apple).

Add the Parmesan: sprinkle the shaved or grated Parmesan (1 cup) over the assembled salad.

Dress the salad: drizzle about half of the prepared balsamic vinaigrette (start with 2–3 tablespoons) over the salad and gently toss with salad tongs to coat evenly. Add more dressing to taste — you will likely use 3–4 tablespoons total for 4 servings.

Season to finish: taste and finish with the kosher salt (about 1/2 tsp) and freshly ground black pepper (1/2 tsp), distributing evenly. Toss lightly once more.

Serve immediately on chilled plates or bowls, passing extra dressing on the side.

spring mix (mesclun)

oven roasted chicken, shredded or sliced

Granny Smith apple, cored and thinly sliced

dried cranberries (Craisins)

walnuts, toasted and roughly chopped

Parmesan cheese, freshly shaved or grated

kosher salt

freshly ground black pepper

extra-virgin olive oil

balsamic vinegar

Dijon mustard

honey

minced garlic (about 1 small clove)

sea salt

If using canned chickpeas, drain and rinse well. For creamier hummus, remove a few skins by pinching each chickpea between fingers (optional).

Prepare chickpeas

In a food processor or high-speed blender, combine the drained chickpeas, tahini, lemon juice, minced garlic, cumin, salt, and black pepper. Pulse to combine until coarse.

Blend hummus

With the processor running, slowly stream in the 2 tablespoons cold water and 2 tablespoons olive oil. Continue processing 1–2 minutes until smooth and creamy. Scrape down the sides as needed and taste; adjust salt, lemon, or water for desired consistency.

Emulsify

Transfer hummus to a bowl and set aside. If you want a silkier hummus, process an additional 30–60 seconds.

Wash and dry salad greens and parsley. Thinly slice cucumber, tomato, and red onion. Pat vegetables dry to avoid soggy wraps.

Prepare vegetables

Warm each tortilla in a dry skillet over medium heat for about 15–20 seconds per side, or wrap in a damp towel and microwave 15–20 seconds to make them pliable.

Warm tortillas

Lay a warmed tortilla flat. Spread about 1/2 cup of hummus evenly over the center, leaving a 1-inch border at the edges to prevent overflow.

Spread hummus

On top of the hummus, place 1 cup mixed greens, sliced cucumber, tomato, and a few thin rings of red onion. Sprinkle 2 tablespoons crumbled feta (if using) and 1 tablespoon chopped parsley. Drizzle ~1 teaspoon olive oil and add hot sauce or harissa to taste. Squeeze a little lemon juice over the fillings if desired.

Layer fillings

Fold the bottom edge of the tortilla up over the fillings, fold the sides in toward the center, then roll tightly away from you to form a secure wrap. If needed, wrap in parchment or foil to hold shape.

Fold and roll

Repeat for the second tortilla. Cut each wrap in half on the diagonal and serve immediately, or refrigerate up to 8 hours wrapped in foil for packed lunches.

canned chickpeas (drained)

tahini

fresh lemon juice

garlic (1 medium clove, minced)

cold water

ground cumin

salt

ground black pepper

large flour tortillas (10–12 inch)

mixed salad greens (or romaine)

cucumber (thinly sliced)

tomato (sliced or diced)

red onion (very thinly sliced)

crumbled feta cheese (optional)

fresh parsley (chopped)

hot sauce or harissa (optional)

lemon wedge (for finishing)

extra-virgin olive oil (for drizzling)

Halve the avocados, remove pits, and scoop the flesh into a medium mixing bowl.

Prepare avocados

Add the fresh lime juice immediately to the avocado flesh to prevent browning and to brighten flavor.

Using a fork or potato masher, mash the avocados to a slightly chunky texture—leave some small pieces for body (about 8–10 light mash strokes).

Stir in the extra-virgin olive oil, grated ginger, minced garlic, fine sea salt, ground black pepper, and crushed red pepper flakes until evenly combined. Taste and adjust seasoning, adding up to another 1/4 tsp salt or a squeeze more lime if needed.

In a small bowl combine the quartered cherry tomatoes, diced cucumber, and finely diced red onion. Sprinkle with 1/2 tsp kosher salt and gently toss to combine. Let sit 3–5 minutes to allow flavors to mingle and for the tomatoes to release a touch of juice.

Fold the tomato-cucumber-onion mixture and chopped cilantro into the mashed avocado mixture. Stir gently until vegetables are evenly distributed. Taste and adjust seasoning if necessary.

Toast the pepitas in a dry skillet over medium heat for 2–3 minutes, shaking the pan, until fragrant and lightly browned. Let cool slightly, then coarsely chop if desired for smaller bites.

Fold about half of the toasted pepitas into the avocado mixture for a subtle crunch. Reserve the rest for garnish.

If using microgreens or arugula as a bed, divide them among serving plates. Spoon the avocado mixture onto the toasts, chips, or lettuce leaves. Sprinkle the reserved pepitas and everything bagel seasoning on top. Serve each portion with a lemon wedge to squeeze over as desired.

For avocado toast: spread each toasted sourdough slice with a thin smear of olive oil (optional), top with a generous scoop of Avocado Delight, finish with microgreens and a sprinkle of everything seasoning.

For chips or lettuce cups: place 1–2 tablespoons of the mixture on each chip or leaf, garnish with pepitas and a tiny squeeze of lemon.

Serve immediately. Leftovers can be stored in an airtight container with plastic pressed onto the surface to minimize air contact in the refrigerator for up to 24 hours; textures will soften over time.

ripe avocados

fresh lime juice

ginger, grated

garlic, minced

fine sea salt

crushed red pepper flakes

cherry tomatoes, quartered

red onion, finely diced

fresh cilantro, chopped

cucumber, seeded and diced

toasted pepitas (pumpkin seeds)

microgreens or arugula

everything bagel seasoning

lemon wedges

toasted sourdough slices

corn tortilla chips

romaine or butter lettuce leaves

Peel and finely dice the onion. Mince the garlic. Peel and dice the carrot into small cubes. Core, seed and dice the red bell pepper. Trim and slice the zucchini into half-moons. Halve the cherry tomatoes.

Prep vegetables

Heat 2 tbs olive oil in a large wide skillet or sauté pan over medium heat until shimmering. Add the diced onion and a pinch of salt; cook 4–5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant.

Sauté aromatics

Add the diced carrot and red bell pepper to the pan; cook 4 minutes. Add the sliced mushrooms and zucchini, season with 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp dried oregano and 1 tsp smoked paprika. Cook, stirring occasionally, 5–6 minutes until vegetables are tender and mushrooms have released their liquid.

Cook vegetables

Push the vegetables to the side of the pan or remove briefly. Add 1 tbs olive oil to the cleared space, add the rinsed short-grain brown rice (or quinoa) and toast 1–2 minutes, stirring, until slightly nutty. Stir rice into vegetables, add 2 cups vegetable broth, bring to a gentle boil, then reduce to low, cover, and simmer for 30–35 minutes for brown rice (or 15 minutes for quinoa) until liquid is absorbed and grain is tender. If using quinoa, check for doneness earlier.

Toast & simmer grain

When grain is cooked, fluff with a fork and fold in halved cherry tomatoes. Adjust seasoning with 1/2 tsp salt and remaining 1/2 tsp black pepper as needed.

Finish base

While the grain simmers, heat remaining 1 tbs olive oil in a small skillet over medium heat. Add drained chickpeas, season with 1/4 tsp salt, 1/4 tsp black pepper and 1/2 tsp smoked paprika. Cook, stirring occasionally, 6–8 minutes, until chickpeas are warmed through and slightly crisp. If using feta, crumble and set aside to sprinkle on top at the end.

In a small bowl combine lemon zest, lemon juice, chopped parsley and 1 tbs olive oil (from the total). Add red pepper flakes if using. Taste and add additional salt or pepper to balance acidity. This bright dressing will be folded into the finished dish.