Tips for hosting holiday gatherings

Gearing up for the holidays often means gatherings that can range from casual potlucks to formal sit-down dinners. Whether hosting the whole family or having an intimate gathering, entertaining does not have to be complicated. Try these simple ways to elevate your holiday spread with handheld hors d'oeuvres, shareable boards and showstopping centerpieces. SMALL BITES Try these tips for keeping small bites fresh and flavorful: • Include a lean protein like shrimp, smoked salmon, beef tenderloin or turkey meatballs to anchor the appetizer table. • Add color from produce — pomegranate seeds, cranberries, green herbs and bright seasonal vegetables instantly elevate your spread. • Keep portions bite-sized to encourage variety. Small bite ideas: • Serve shrimp cocktail shooters for an easy, protein-packed option. • Top crostini with whipped ricotta and roasted butternut squash and pomegranate. • Stuff mushroom caps with spinach, herbs and mozzarella. • Fill baked phyllo pastry cups with brie, cranberry relish and a sprig of rosemary. SHAREABLE BOARDS AND PARTY TRAYS Try these tips to build a more balanced board: • Start with produce as your foundation — aim for at least half fruits and vegetables. • Provide whole-grain or seed-based crackers for healthy fats and fiber. • Offer a variety of cheeses, including semi-soft, spreadable, firm and blue cheese. • Select a variety of proteins, like nuts, turkey slices and roasted chickpeas. • Incorporate both sweet and savory elements to keep every bite interesting. Board and tray ideas: • Arrange a Food City fruit medley with a selection of cheeses into a festive wreath or Christmas tree display. • Serve up a shrimp party tray paired with zesty cocktail sauce for a lean protein-rich holiday staple. • Assemble an antipasto skewer tray with marinated artichoke hearts, roasted red peppers, olives, salami slices, tortellini and fresh cherry tomatoes. CROWD-PLEASING CENTERPIECES Centerpiece ideas: • Roasted citrus-herb turkey paired with brown butter carrots, green beans and mashed sweet potatoes. • Reverse-seared beef tenderloin, served with cranberry relish, balsamic roasted Brussels sprouts and fingerling potatoes. • Spiral, honey-glazed ham, served with maple roasted acorn squash, pomegranate arils and a winter citrus salad.