In
large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt.
If frozen for more than one hour, let set out
in serving bowls for at lease 10 minutes before enjoying to let soften little.
Combine the squash and pasta mixture in a large
serving bowl with the bell pepper, dried tomatoes, and scallions.
Rather than melt the ricotta into the sauce, I prefer to
serve each bowl of pasta with a healthy dollop of ricotta right on top.
Divide
among serving bowls, top with the quick pickled veggies, and garnish with the sesame seeds.
Spoon it out into a small
serving bowl for the table so people can serve themselves however much they want even if you think it's too much.
Be sure the shelves are reinforced in the corners so that they can bear the weight of heavy objects, such
as serving bowls, placed in the corners.
To serve, divide
between serving bowls and top with remaining mushrooms, additional vegan parmesan cheese, and a sprinkle of parsley (optional).
Let sit for a couple minutes and
serve each bowl topped with a spoonful of chopped olives and a squeeze of lemon.
Now let it chill in the refrigerator for at least a couple hours (more is better) before turning it out into a
pretty serving bowl for guests.
These are best cooked in
single serving bowls, so make two if you have a friend... or if you're just that hungry.
Meanwhile, prepare the dressing by stirring all ingredients together in a small bowl and then layer the spinach into
separate serving bowls.
Purchase cheap
colored serving bowls or plates to brighten up food that you make yourself, rather than ordering holiday catering.
In a large salad or
serving bowl add black beans, corn, chopped yellow bell pepper, purple onion, and cilantro.
I almost
always serve a bowl with a few of these cut into larger chunks (so they are allowed to eat those with their hands).
The set includes three gorgeous
gold serving bowls and a sturdy wooden base to display them on.
Divide the mousse into serving glasses, or transfer it to a
decorative serving bowl, and chill for at least 8 hours.
Having enough space to
store serving bowls was important as well (again, because of the lack of storage in our kitchen).