• How to Host a Casual Get-together

    Hosting a casual gathering at a moment's notice can be easy when you have the right serving pieces on hand. Great serveware can make delicious recipes look even more delicious and put together. (it also makes an excellent hostess gift!) So use it as a reason to celebrate any time. 

    If you are like my family you have a love for all things Mexican Food. Give me an Avocado and a tortilla chip and you’ve made a friend for life.  February has National Margarita Day in it and what better excuse to entertain and pull out your favorite serveware? 

    Uber talented Blogger, Stylist and Floral Designer, Christina Brockman of Huckleberry Collective has created two delicious and gorgeous recipes in celebration of this day. If you haven't already, you must check out her site. I’m excited to share them below featured with our Chaval Serving Trays and Argenta Salad Servers.

     

     CHAMPAGNE MARGARITA

     INGREDIENTS:

    • 1 Bottle Simply Limeade 1.75 L
    • 2 Cups Orange Juice 
    • 1 bottle (750 mL) champagne (about 3 cups) - Christina used Trader Joe's
    • 5 Cups of Tequila (your choice on brand and amount) 
    • Lime wedges and salt for glasses

    DIRECTIONS

    1. Combine liquid ingredients and refrigerate for 5-10 minutes. Enjoy!

      

     MEXICAN SALAD

    INGREDIENTS:

    • 1 15 oz. Can Reduced Sodium Black Beans (Rinse and Drain in a Colander) 
    • 1 15 oz. Can Yellow Sweet Corn (Drained)
    • 1 11 oz. Can Shoepeg Corn (Drained)
    • Two Green Bell Peppers (Chopped)
    • 2 Cups Grape Tomatoes (Sliced in the center)
    • Half a Purple Onion (Diced)
    • 1 Cup of Italian Dressing 
    • Brianna's Cilantro Lime Dressing 
    • Half an Avocado 
    • 1/2 a Lime (Juiced)
    • Bag of Arugula 

    DIRECTIONS:

    1. Drain and rinse black beans
    2. Drain cans of corn
    3. Once vegetables are ready, combine; corn, black beans, bell pepper, tomatoes, onion, lime juice and Italian dressing in a bowl. Set aside.
    4. On a platter (Christina used these nickel trays and salad servers from Copper+Kiln) create a bed of arugula. You will use the whole bag. Slowly top the arugula with your vegetable mixture. 
    5. Once you have arugula and vegetable mixture placed drizzle the entire salad with Brianna's Cilantro Lime Dressing. 
    6. Slice an avocado and spread on top of the salad. Serve immediately and enjoy!

     

     

     

     

    All photographs courtesy of Huckleberry Collective