We published a wreath like this over 10 years ago and it has thousands of visits. Our long-time reader Barbara Rice, MS, RD, asked us to send her the link and I thought I should update it.
Here is the photo or our new wreath. This delicious recipe was created, styled, and photographed by me!
Feel free to use the vegetables that you like. It is great to have a variety of colors, flavors, and textures. We are using bitter greens, a little creamy cheese, crunch sweet carrots, spicy edible flowers, sweet and sour cranberry dressing, and much more!
Judy Doherty, BS, PCII
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.