HOLIDAYS
HOLIDAYS
Going green is more than just a trend, it's a lifestyle - so throwing parties can pose a dilemma for the eco-chic hostess. Traditionally, celebrations tend to be wasteful - too much money is spent on decorations, food and favors that end up being tossed after the party is over.
Instead of creating expensive excess waste with your next party, go green and have a great time doing it. We'll show you how easy and fun it can be to create a beautiful, eco-fabulous dinner party without busting your budget.
From gorgeous nature-inspired centerpieces that don't cost a cent to mouth-watering green tea cupcakes, our guide covers everything you need to go green without spending the green.
- 1 Whole 5 pound Organic Chicken
- 1.5 Tbsp unbleached sea salt
- 2 Tsp black pepper
- 1 Tbsp minced garlic
- 1 Tbsp chopped organic thyme leaves
- 1/2 Tbsp chopped organic sage leaves
- 2 Tbsp chopped parsley leaves (reserve the parsley stems)
- 1/2 Cup olive oil
- 1 Whole lemon, quartered
- 2 Whole bay leaves
- Preheat the oven to 475 degrees F.
- Wash the chicken and pat dry. Season well inside and out with the salt and pepper.
- In a small bowl, combine the garlic, thyme, sage, parsley and olive oil. Rub the olive oil and herb blend into the cavity of the chicken as well as all over the exterior.
- Place the parsley stems into the cavity of the chicken, and squeeze each lemon quarter into the chicken and place the rind in as well.
- Put the bay leaves inside the chicken and place the bird in a roasting pan or a saute pan, and put it into the oven.
- Roast for about 1 hour, or until the chicken is golden brown, and the juices run clear. Remove from the oven and let sit for 10 minutes before carving.
- 2 Pint Fingerling Potatoes
- 2 sprigs fresh organic rosemary
- 3 sprigs fresh organic sage
- 3 sprigs fresh organic thyme
- 6 cloves organic garlic, left unpeeled
- 3 Tbsp extra-virgin olive oil, plus enough for the sheet pan
- 2 Tsp salt, or to taste
- 2 Tsp black pepper, or to taste
- Preheat oven to 500 degrees F and place a baking sheet inside to heat.
- Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper.
- Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan.
- Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.
- 3 cloves organic shallots
- 1/2 Cup balsamic vinegar
- 1 Cup organic, cold-pressed olive oil
- 1/2 Tsp thinly ground sea salt
- 1 Tsp pepper
- Slice the shallots as thinly as possible into long strips. Place in a bowl or cup.
- Pour half cup of balsamic vinegar on top of the shallots. Use a fork, muddler or spoon to muddle the shallots in with the vinegar for about two minutes to release the flavor.
- Add the cup of olive oil to the mixture, along with the salt and pepper. Mix it all together and pour over the salad with a spoon, making sure to get vinegar and olive oil together in the spoon.
- 1 Lbs organic green beans
- 1/2 medium onion, very thinly sliced
- 3 Tbsp organic, cold-pressed extra virgin olive oil
- 3 Pinch sea salt, or to taste
- 1/2 Tsp black ground pepper
- Wash green beans, dry well and set aside.
- Heat large saucepan to medium. Add half the olive oil, then add the thinly sliced onions and allow to simmer until the onions begin to turn darker and caramelize. Once they are a light amber color, remove them from the flame and the pan and set them aside on a paper towel to cool.
- Add the remaining olive oil to your pan and add the green beans. Cook for about 5 minutes, or until they begin to soften but are still crisp. Remove from the stove.
- Add the caramelized onions into the pan with the green beans. Add the salt and pepper on top, and toss so the ingredients are evenly distributed. Place on a serving platter and enjoy.
Ingredients:
8 ounce cream cheese at room temp
1/2 stick butter at room temp
4 cups confectioners sugar
1 tsp matcha green tea powder
1 tsp vanilla
1/4 tsp peppermint extract
fresh peppermint or lavender flowers for garnish
Preparation:
1. Beat butter and cheese until creamy, gradually add half the confectioners sugar and green tea powder.
2. Add flavorings and beat until combined, then gradually add the rest of the confectioners sugar until it is the consistancy you prefer.
3. Frost your cupcakes or cake. Garnish the top with tiny (washed) twigs and small craft birds, which you can find at a Michael's or other local craft store for a few dollars. See the picture for inspiration - keep in mind these pictures aren't of the green tea frosting and cupcake batter, just of the decoration on top. Enjoy!
*Recipe via Not Quite June Cleaver
- 1.5 Cup self-rising organic flour
- 1.25 Cup organic all-purpose flour
- 1 Cup unsalted butter, softened
- 2 Cup organic sugar
- 4 Whole organic large eggs, at room temperature
- 1 Cup organic milk
- 1 Tsp organic vanilla extract
- 3 Tablespoon matcha green tea powder
- In a small bowl, add the flours; stir to combine; set aside.
- In a large mixing bowl, cream the butter using an electric mixer on medium speed until smooth.
- Add the sugar gradually and beat for 3 minutes or until fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Add the dry ingredients in three parts, alternating with the milk and vanilla.
- With each addition, beat until the ingredients are incorporated but do not overmix.
- For Cupcakes: Spoon the batter into the cupcake liners, filling about 3/4 full. For Cake: Pour the batter into a springform cakepan
- Bake in a 350° oven for 20-25 minutes.
- Allow to cool for 15 minutes, then remove from the pan.
- Cupcakes: Allow to cool completely before icing. Ice generously with Green Tea Frosting. Cake: Allow to cool completely before icing. Carefully cut the cake into two equal-sized layers and add a layer of icing in between the layers before frosting the rest of the cake.
Sustainable Menu:
Starter
- Organic Spring Greens with Shallot Vinaigrette & Walnuts
Main Course
- Organic Herb-Garlic Roasted Chicken
- Organic Oven Roasted Fingerling Potatoes
- Organic Green Beans with Caramelized Onions
Wine Pairing
- Artisanal or Biodynamic Chardonnay (try award-winning Frey Vineyards, the oldest organic winery)
- Or - - Biodynamic Champagne (try Champagne Larmandier-Bernier, or order from the Organic Champagne website)
Dessert
- Organic Vanilla Green Tea Cake with Mint Green Tea Frosting (can also be made as cupcakes)
Natural Centerpiece Ideas:
1. Place birch branches in a tall vase in the middle of a table for a modern, organic centerpiece. Or, hollow out a section in the middle of a thick piece of birch and stuff the hole with floral foam. Create a floral arrangement by sticking short-cropped flower stems into the floral foam until you have a round-shaped bouquet.
2. Fill a large, round vase (a fishbowl-shaped vase) 1/3 of the way up with green moss. Then, add a few long willow branches - curl them around the inside of the bowl for a cool visual. Finally, add a few flowers, pinecones, or river rocks on top of the moss in the center to
finish off the modern vase installation.
3. Use a Sharpie pen to write inspirational words and phrases on smooth round river rocks (use words like "Love", "Hope", "Faith", "Happiness", "Friendship", "Family", "Hugs", "Believe", "Dream", "Joy", etc.). Scatter them down the center of your table lengthwise, or pile them all in the middle. Use blooms growing in your garden to scatter flowers among the rocks to beautify the centerpiece. It will create a beautiful juxtaposition of the strength and softness of nature. Invite guests to take a rock home with them at the end of the party.
Create adorable and sustainable DIY placecard holders for your party. They even do double-duty as favors at the end of the evening.
*image via wedding bliss favorsPreparation
Before you begin, you'll need to following supplies:
- 1 yard of burlap fabric
- 20 yards of thin, green ribbon
- Herbs, flowers, or saplings from your garden
- 2-3 sheets of brown recycled paper
- Scissors
- Holepunch *
- Holepunch
Steps
- Purchase one yard of burlap and a long roll of green ribbon. Cut the burlap into 8 inch circles, one circle for each guest.
- Unearth herbs, flowers or saplings from your garden with roots and dirt attached, and place each in the middle of a burlap circle. Gather the edges against the top of the plant and tie together with a length of your green ribbon.
- Print out the piece of paper with your guests' names in font size 18 and cut each name out individually as a small 1.5 inch x 1.5 inch square.
- Create simple instructions for replanting the plants at home, print them out, and paste the instructions onto the back of the nametag squares (make sure your instructions fit on the back of the 1.5" x 1.5" tags). The instructions can be as simple as: "Find a shady (or sunny, depending on which plant you use) spot in your yard to replant. Water weekly and enjoy!"
- Holepunch the upper left hand corner with the name facing forward, and string it onto the green ribbon on the plant. Tie another knot to secure the nametag, and place it at each person's spot at the dinner table, just behind their plate. These pretty, eco-friendly place cards do double duty as favors to take home at the end of the party.
If you are strapped for time but want to make elegant placecards fast, try this!
Preparation
- Collect as many pine cones as you have guests and bust out your glue gun.
- Print out everyone's name on recycled paper and cut them out individually.
- Finally, dab a tiny drop of glue into the top of the pinecone and place the name upright into the glue, allowing it to dry for a few seconds before letting go.
- Voila! Super easy, free, and eco-friendly place holders.
Dining
Party Invitations
Cassoulet
