Beautiful Holiday Vegetable Wreath For Entertaining

cooking
Written By Judy Doherty, MPS, PCII

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!And here is the recipe (PDF Download).Chef's tips: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!Enjoy!Judy Doherty, BS, PCII[shopify embed_type="collection" shop="nutrition-education-store.myshopify.com" product_handle="2020-hot-topics"][shopify embed_type="collection" shop="nutrition-education-store.myshopify.com" product_handle="2020-skills"]

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Judy Doherty, MPS, 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. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

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 nutritional science and Dietary Guidelines 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.

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