Happy Thanksgiving from our @ecoeatspartyware family to yours! Spending love, hope, and gratitude on this day and all year round.
It's holiday🎄 and football🏈 season! Whether you are at a upscale holiday party 🥂🍾or a rowdy tailgate party🍺🍔, #plateAcup is the perfect party plate for any occasion! It works with a wine glass, can, cup, or bottle! It's also made of sugarcane, making it biodegradable, compostable and sustainable! Party for the PEOPLE! Party for the PLANET!
@coa@coastmagazineoc wrote a story on one of our favorite people @bill_bracken who runs one of our favorite non-profits @bra@brackenskitchen ! And so happy to see the featured recipe on #plateAcup !💚 See the #Rep#Repost below for the recipe!
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Many thanks to @Jenn.tanaka at @coastmagazineoc for this beautiful story on Bracken’s Kitchen and for featuring Bill’s recipe for
ORANGE GINGER VINAIGRETTE
1 oz. garlic, peeled
½ oz. ginger, peeled and chopped
2 oz. peanut butter
5 oz. sweet chili sauce
2 oz. rice vinegar
3 oz. orange juice
3 oz. soy sauce
4 oz. sesame oil
2 cups vegetable oil
¼ bunch cilantro
Salt and pepper to taste
METHOD ● Place all ingredients except oil and cilantro in a blender and mix well. ● Slowly add the sesame and vegetable oil to emulsify. Thin with additional orange juice as needed. ● Once blended, add cilantro and blend another 10 seconds. Adjust seasoning. The dressing will store in the refrigerator for up to a week or more.