A NEW AMERICAN HOLIDAY FEAST

simple recipes for easy entertaining


GATHERING BOARD

cheese + charcuterie + fruit + crisps + accouterments

ALMOND BERRY MIXED GREENS

rainbow carrots + toasted almonds + honey dijon + baby greens

SWEET & SAVORY BEEF TENDERLOIN

cayenne + clove + maple + ginger + sage

CITRUS GINGER SALMON FILET

fresh zest + white pepper + brown sugar

ROASTED TOASTED SPAGHETTI SQUASH

browned butter + crispy sage + toasted pinoli

MAPLE GLAZED BRUSSELS SPROUTS

maple + butter + sea salt + cracked pepper

HARVEST VEGETABLE HASH

onion + potatoes + carrots


GATHERING BOARD

charcuterie | parma prosciutto + dry salami + spiced sausage

cheese | hard cheese + sharp cheese + sweet cheese + blue cheese

fruit | crystallized ginger + fresh berries + marinated olives

crisps | crostini + crackers + breadsticks

accouterments | fig preserves + whole grain mustard + balsamic glaze

simply arrange everything beautifully on a platter or board that suits the size of your group

view some of our arrangements for inspiration 

ALMOND BERRY MIXED GREENS

mixed baby greens | 16oz

shredded rainbow carrots | 10oz

pomegranate crasins | 8oz

toasted almonds | 6oz | sliced 

honey dijon dressing | 8oz | we love Maple Grove Farms brand!

cracked rainbow pepper

coarse sea salt

combine greens + carrots + almonds + craisins (reserve a small amount for garnish) + dressing in large mixing bowl and gently toss until all ingredients are evenly distributed 

plate and garnish with remaining craisins + almonds + sea salt + cracked pepper 

CITRUS GINGER SALMON

whole salmon filet | 3 lbs | de-boned, skin-on, patted dry

salted butter | 1/2 stick | softened

fresh lemon  | 1 whole | zest only

fresh orange  | 1 whole | zest only

brown sugar | 1 tbsp

coarse sea salt  | 1 tsp

ground white pepper | 1 tsp 

fresh ginger  | 1 tsp | grated
fresh blood orange | 1 whole | sliced into rounds

fresh parsley | chopped | garnish 

preheat oven to 400 degrees

combine butter + brown sugar + salt + pepper + ginger + citrus zest (reserve a small amount for garnish) in a small bowl until even paste is formed

rub mixture evenly over flesh of salmon filet, place on a baking sheet skin side down and roast for approximately 15 minutes until the skin easily peels away from flesh, remove all skin while hot and let rest

flip filet crispy side up on a serving platter, garnish with blood orange slices + remaining zest + chopped parsley

SWEET & SAVORY BEEF TENDERLOIN

beef tenderloin | 3 lbs | trimmed + tied + patted dry

fresh rosemary | 3 sprigs | leaves only, minced

fresh sage | 6 leaves | leaves only, minced

fresh garlic | 8 cloves | grated

avocado oil | 3 oz

maple syrup | 4 oz
brown sugar | 2 tbsp

coarse sea salt | 2 tbsp

cracked black pepper | 1 tbsp

onion powder | 1/2 tsp

cayenne powder | 1/2 tsp

ginger powder | 1/2 tsp

clove powder | 1/4 tsp

combine all ingredients (aside from tenderloin) in a large mixing bowl and combine until a consistent paste is formed

add tenderloin to mixing bowl, rub with mixture until evenly coated and let rest for one hour at room temp

pre-heat oven to 500 degrees


rub tenderloin to redistribute mix evenly, transfer tenderloin to roasting pan and roast for approximately 20 minutes or until internal temperature of tenderloin reads 120 degrees


cover roasting pan with foil and let tenderloin rest while internal temperature rises to medium-rare, carve and serve immediately


if serving later, keep covered and place tenderloin back in 500 degree oven for 3 minutes before carving 

MAPLE GLAZED BRUSSELS SPROUTS

whole brussels sprouts | 2 lbs | cleaned + halved

salted butter | 1 stick | melted

maple syrup  | 6 oz

coarse sea salt  | 1 tbsp

cracked rainbow pepper | 1/2 tsp

chopped parsley | garnish 

combine all butter + salt + pepper + 4 oz syrup in a large mixing bowl, combine until smooth


toss sprouts in mix, then arrange flat side down on a baking sheet evenly spaced with approximately 1/2" open space around each sprout

pre-heat oven to 375 degrees and bake for 30 minutes until sprouts are tender and bottoms have crisped

transfer to serving dish and drizzle with remaining maple syrup and garnish with chopped parsley

WE'RE WORKING ON NEW RECIPES NOW

be sure to check back soon

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Contact Us

465 Furance Street #2 Marshfield MA 02050

suddenlysimpleevents@gmail.com

call/text: 781.526.8802

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