The Secrets to Plating A Beautiful Store-Bought Holiday Meal

The Secrets to Plating A Beautiful Store-Bought Holiday Meal

So you picked up a premade dinner for Christmas. Congrats to you: You just used the ultimate shortcut for a stress-free holiday dinner. Except for one thing — how can you get the feast you picked up from Whole Foods Market to look, you know … like your own?

Don’t worry, we’ve got you covered in that corner. Molly Siegler from the Whole Foods Market Culinary Development team is sharing how to transform a store-bought holiday meal into the ultimate holiday dinner with just a few easy tricks. Here’s the game plan:

Entrée & Sides

Salt and Pepper Prime Rib Roast. This simply seasoned, perfectly cooked roast doesn’t need much to make it look irresistible. Slice it in one-inch-thick slices and arrange the slices on a platter in overlapping layers. Alternatively, you can create a relaxed and fun supper club vibe by serving the prime rib on a large cutting board (with a trench to catch all of the juices) and carve the slices tableside. Either way, finish by garnishing the cutting board or platter with hearty herbs such as thyme or rosemary.

Creamed Spinach and Kale. Creamy. Cheesy. Garlicky. This side delivers. After reheating, spoon it into a serving bowl and use the backside of the spoon to make a swoop across the top. Add the final touch with a fresh grating of nutmeg on the top.

Maple-Roasted Brussels Sprouts with Pepitas. Choose a shallow serving bowl or platter for these crisp roasted Brussels sprouts. Definitely serve with a spoon too so you don’t lose out on any of the delicious maple-glazed pepitas.

Roasted Fingerlings with Garlic and Parsley. Place these colorful small potatoes on a serving platter and make sure to spoon any extra garlic and parsley over the top.

Green Peppercorn Sauce. If you have two sauce boats, use both for this creamy, piquant sauce, and place them at opposite ends of the table. Or use a serving tureen with a small ladle.

Remember, it’s all about the presentation — not about how many hours you worked (or didn’t work) in the kitchen!

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