Red Hot Edible Pepper Wreath Food

RED HOT EDIBLE PEPPER WREATH

Steps:

• Take your first bunch and tightly wrap the wire around the stems.
• Add an other bunch just over lapping so stems are just over each other and wrap again tightly.
• You will continue till you used all the bunches or till you get to the length you are happy with.
• Ending with the bunch that still has the leaves attached. Do arrange it so they are attractive to the eye.
• Wrap wire around end leaving some to make a hoop to hang.
• Place a flower where you would place a bow on a wreath.
• Hang to dry in you kitchen with good circulation.
• So it `s handy to use for whatever you need to add some spice to.

CHRISTMAS WREATH SALAD

Steps:

• For the salad: In a large bowl, massage the kale with the lemon juice for about 2 minutes until the color has darkened and the leaves feel soft. Add the cranberries, pine nuts, sliced red pepper and fennel and toss to combine.
• For the dressing: In a small bowl, add the oil, Parmesan, lemon juice, salt, pepper and garlic and whisk for 1 minute. Dress the salad with about a quarter of the dressing and toss to coat. Pour the remaining dressing into a small round jar or cup.
• Place the jar of dressing in the center of a large round platter. Arrange the salad mixture around the jar to form a wreath shape. To create a bow for the wreath, cut two 1/4-inch strips from the reserved red pepper for the ribbons and set aside. Lay the remaining bell pepper piece in front of you horizontally. Cut out 2 rectangles, each with a curved piece of pepper on one side, and a square from the middle. Arrange the rectangles with the curved parts on the outside and the square in the middle. Tuck the reserved strips underneath to make ribbons hanging down. Add a small ladle or spoon to serve the dressing.