Healthy Sweet Penguins Grapes And Italian Plums Food

PENGUINS

Steps:

• Hard boil as many eggs as you would like Penguins.
• Clean a "fat" carrot (first removing the green) and cut about an inch off the carrot from the top.
• Cut a notch (upside-down V,) in front and in back of the carrot . Your carrot now looks like penguin feet.
• After your eggs have cooled, peel the shell off.
• Take a long toothpick and put it into the center of the "feet".
• Slip the cooled hard boiled egg onto the toothpick, wide side down.
• Slip a short toothpick, through the egg. About half way up the egg.
• Cut a "beak" from a leftover piece of carrot
• Make a small nick in the middle of a jumbo pitted black olive and push the carrot (beak) into the olive.
• Place the olive on top of the toothpick, sticking out of the body, he now has a head!
• Get another black pitted olive and cut it in half.
• Place each half onto the "arms" of the short toothpick, penguin flippers!
• They look great in the middle of a plate of Deviled Eggs.
• No two penguins look alike and everyone loves them.
• Get creative, give them a scarf or cut the beak so that it's open".
• (Safety Note) Watch the toothpicks around kids, they will want to eat the penguins.
• (Second Safety Note) Watch the adults too.

RIGATONI WITH SAUSAGE, SPINACH, AND GOAT CHEESE

Steps:

• Bring a large pot of salted water to a boil. Heat the oil in a large saute pan over medium-low heat. Add the onions and a pinch of salt and cook until translucent, about 4 minutes. Add the sausage and use a fork to crumble the sausage into the pan. Increase the heat to medium-high, and fully cook the sausage, adding some of the pasta water to deglaze the pan.
• Cook the rigatoni until just shy of al dente. Before draining, reserve about 1 cup of the cooking water.
• Add the pasta to the pan with the sausage, reserving the cooking liquid, and add the parsley. Add the spinach and tomatoes and cook, tossing, until the spinach has wilted. Add some of the reserved cooking liquid, if needed. Remove from the heat. Crumble the goat cheese with a fork and add it along with the Parmigiano-Reggiano. Add a bit more of the cooking liquid if needed and serve.

CREAM CHEESE PENGUINS

Steps:

• Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. Carefully insert about 1 teaspoon of cream cheese into each olive. Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak.
• Set a big olive, large hole side down, onto a carrot slice. Then, set a small olive onto the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick.

THE LILEK PENGUIN

Steps:

• Hard boil the eggs. Drain, set aside to cool then peel.
• BODY: Cut a small slice off the wide end of each egg. (Cut the slice so that the penguin can stand up on its own.).
• FLIPPERS: Slice three olives in quarters lengthwise. Cut a small slit down each side of the "body" of an egg and insert one olive piece on each side.
• CHEST: Cut approximately 1/2" sliver of black olive lengthwise. Make a tiny slit down the middle of the hard boiled egg and carefully insert the olive sliver.
• HEAD: Place one toothpick down the center of the top (narrow end) of each hard boiled egg. Attach the whole olive with the hole in the center of the penguin's face.
• NOSE: cut six small triangular pieces of carrot or bell pepper-large enough so that it will fit snugly in the olive hole and not fall out. Place the carrot or bell pepper piece in the olive hole.
• To serve, arrange the endangered penguins on an irregularly shaped piece of styrofoam.

PENGUIN VEGGIE PLATTER

Steps:

• Chop a fourth of the red pepper; set aside. Cut a piece of red pepper into a bow tie shape; slice remaining pepper and set aside. In a bowl, combine the sour cream, mayonnaise, salad dressing mix and chopped red and green peppers; mix well. Refrigerate until serving., Cut a thin slice off the bottom of the eggplant to make a flat surface. Cut the removed section into two slices for flippers. Break a wooden toothpick in half; press one piece into each side of whole eggplant and gently press flippers onto toothpicks., Cut yellow pepper in half; cut one piece into two feet. Place at base of eggplant. From remaining yellow pepper, cut out a 1x3/4-in. triangle for beak; attach to eggplant with a toothpick. , Place cream cheese in a pastry or plastic bag; cut a small hole in a corner. Pipe two 1-in. ovals for eyes and a 2-1/2-in. 2-1/4-in. oval for belly. Press a raisin into the center of each eye. Attach red pepper bow tie below the beak with a toothpick; pipe a small amount of cream cheese in the center of the tie., Arrange sliced red pepper and other vegetables around the penguin. Serve with dip.