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Table:

We created this table by using recycled Kraft paper as our table runner. We cut the edges of the paper with scrap booking scissors that had a decorative scalloped edge to give the runner a customized and textured feel. We then used a hole-puncher and punched holes about 1 ½ “ inches apart. You can play around and punch them at any length apart to create different looks for your table. Next, we strung thin ribbon throughout each of the holes to give the recycled runner an extra punch of color!

Centerpieces:

Small terracotta pots are widely available at any craft store or local gardening supply. We spray painted ours white but you can spray paint them any color to change the overall look of the table. Next, we put seasonal flowers in the pots. For a final touch we inserted garden herb markers, which doubled as the seating cards. These pots can make either a great personalized favor for your guests or an eco-statement, as you can re-use them as table cards for numerous parties to come!

To add drama to the table, we created a diorama within a large cylinder vase. Any large clear cylinder vase will create the same effect. We found sticks in our backyards and stuck them within the vase and added a butterfly to complete the garden effect! Last, we topped the vase with a moss ball that can be re-used time and time again.

Table Settings:

For the linen napkins we went to our local fabric store and found a small piece of leftover scrap fabric. No sewing was required for these napkins! We just measured and cut them with scissors to the desired size.

Layer your plates with plain white plates from your kitchen cupboard and decorative plates found from your grandma’s china cabinet or your local thrift store. We also pulled vintage silverware out from the attic! Place the napkin and silverware on the plates in fun and interesting ways. We layered our plates on top of one of another, sandwiched the napkin in between at an angle and then put the vintage silverware on top. Play around, there are no rules!

Each guest also received an eco-friendly reusable water bottle that added to the décor of the table. These are favors that your guests will use time and time again. They are now widely available with numerous patterns, so have fun and match them to your event style.

Paper Candy:

We strategically placed standing French bistro style menus at each place setting. These were printed on recycled paper. Please see our paper candy section to purchase semi-custom menus similar to these.

 

Appetizer

Winter Organic Salad with Pears, Pine Nuts and Ricotta Salata

Ingredients:
For Vinaigrette:

1 tablespoon Champagne vinegar
1 shallot minced
1 tablespoon of mustard
1 tablespoon of fresh lemon juice
3 tablespoons of olive oil
Salt and pepper to taste
For Salad:

4 cups of mesculin greens or your favorite greens, washed and dried
2 firm ripe pears
? cup pine nuts toasted
3 – 4 oz of ricotta salata

Directions:
Whisk together vinegar, shallot, mustard and lemon juice in a small bowl. Slowly add oil in a steady stream while constantly whisking until vinaigrette is emulsified and all oil has been added. Salt and pepper to taste. Halve pears lengthwise, remove core with a melon baller and cut into thin slices. Place lettuce in a salad bowl, thinly shave ricotta salata with a vegetable peeler into salad bowl. Add nuts and pears and gently toss with dressing. Serve immediately. Serves 4

Dessert:

Fresh Organic Lemon Verbena and Lavender Ice Cream

 

Ingredients:

1 cup granulated organic sugar
1 cup of fresh organic lemon verbena leaves packed (if you can't find fresh lemon verbena, use the zest of 2 lemons)
? cup fresh organic lavender
2 cups whole organic milk
2 cups heavy organic cream
8 egg organic yolks

sprigs of fresh organic lavender and lemon verbena for garnish. Yield: 1 quart

Directions:

In a medium saucepan, combine sugar, lemon verbena leaves, lavender, milk and cream. Bring to a boil and steep for 20 minutes covered. Strain. In another bowl whisk together egg yolks and sugar.

Whisk one cup of hot cream into egg mixture. Slowly whisk in new mixture to sauce pan with remaining milk. Stir constantly over low heat until mixture is thick enough to coat the back of a wooden spoon.

Immediately remove from heat and cool in an ice water bath or refrigerator until completely cool. Strain. Add the mixture to the electric ice cream maker. Process according to the manufacturers' directions

Drink

Peach-Mint Green Tea

Ingredients:
2 cups cold water
5 green tea bags
1 12-ounce can peach nectar
1/2 cup fresh mint leaves, slightly crushed
3 tablespoons sugar
Ice cubes

Directions:
Bring water just to boiling in a large saucepan. Remove from heat; add tea bags. Steep, covered, for 5 minutes. Remove and discard bags. Stir in nectar, mint, and sugar. Cover and chill for 2 to 24 hours. Strain tea mixture; serve over ice. Makes 5 servings.