Food For Thought Catering
News & Tidbits

Sweet Valentine Treats

Valentine’s Day is around the corner. Treat your favorite Valentine to a tray of goodies or have a dinner for two delivered for the special day. No holiday is complete without a special meal. Have Food for Thought whip you up a tray or meal and make an impression this year! Place order by Feb. 10. Call today to order 303.425.5442.

Give a sweet treat this year to your favorite Valentine! Food for Thought can customize a tray of goodies for you to give to that special person.

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Summer Broccoli Salad

Here is a yummy Summer Broccoli Salad recipe – great for backyard picnics!


4 – 6 Cups Broccoli pieces

2 Cups green or red seedless grapes, quartered

1 Cup golden raisins

2-3 green onions, finely chopped

1 Cup celery, diced

1 Cup sunflower seed kernels

1 Lb. cooked and diced bacon  (you may substitute 1/2 Cup of Bac-Os for a vegetarian version of this recipe)


1 Cup mayonnaise

1 Tbsp white vinegar

1/4 Cup sugar

Whisk together mayo, vinegar and sugar.  Pour over salad and mix until evenly coated.  Serve chilled.

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Spinach Salad

Great year round but especially for spring. Mix together in one bowl or on individual plates: Baby spinach leaves, sliced mushrooms, red onion slices and mandarin oranges. Dress with Pretty Pink Dressing available from Food For Thought.

For an entree, add a grilled salmon steak or chicken breast, hard boiled eggs, tomato wedges, more fruit, toasted almonds or walnuts. Again serve with Pretty pink dressing.

To order our special Pretty Pink Dressing, please call 303-425-5442.

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Chicken Florentine

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Isolation Cake

Isolation Cake
Isolation Cake

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Apples from the Tree (or Store) to your table

Apples are a favorite fall treat. Slice and eat raw, bake in your favorite pie, be it tart or sweet, sprinkled with cinnamon sugar or drizzled with caramel sauce, there’s an apple for every taste. According to US Apple Association, here are some favorites: For eating raw, Granny Smith, Cortland and Braeburn are tops, others that rank high are Idared, Jonathan and Baldwin. For a sweet raw apple, Golden Delicious, Honey Crisp and McIntosh score the highest. For the next sweet top winners try Fugi, Empire and Gala. For pies, top contenders are Granny Smith, Baldwin and Golden Delicious. Other good pie apples are Pinklady, Braeburn and Crispin. Like to slice up and eat with a dip? Some ideas for dip – Marshmallow cream mixed with crushed pineapple or Cool Whip with strawberry yogurt mixed in. Of course you can always order Food for Thought’s caramel dip!

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Mud Pie

1/2 package Nabisco Chocolate Wafers or prepared chocolate cookie crumb crust

1/4 cup butter melted

1 gallon coffee ice cream, softened

1 1/2 cups chilled fudge sauce

Sweetened whipped cream or purchased whipped topping

Slivered almonds


Whirl chocolate wafers into fine crumbs in food processor. Add butter, whirl another 5 to 10 seconds. Press crumb mixture firmly and evenly into a 9 inch pie plate. Spread soft ice cream over piecrust. Freeze until firm. Top with fudge sauce (place fudge sauce in freezer for a time to make spreading easier). Place in freezer 10 hours to set. Place slices on chilled plates, top with whipped cream and slivered almonds. Enjoy!

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Food for Thought Catering named Member of the Year

Food for Thought Catering is pleased to announce they were selected as one of two Wheat Ridge Business Association Members of the Year. The award ceremony took place on September 25, 2013 as part of the City of Wheat Ridge Business Appreciation breakfast.

Food for Thought Catering 2013 WRBA Member of the Year

Suzanne Smith, Food for Thought Catering, one of two 2013 Wheat Ridge Business Association Member of the Year winners

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Cold Sesame Asparagus

Perfect for spring!

2 pounds fresh asparagus, cut into 2-inch pieces

1 cup sliced mushrooms, sautéed

1-1/2 Tablespoons soy sauce

1 teaspoon sugar

1 Tablespoon rice vinegar

1/2 teaspoon salt

1 Tablespoon sesame oil.

Blanch asparagus in rapidly boiling water, until just tender, about 1 minute. Drain and immerse in ice water. Drain and pat dry. Sautée mushrooms in about one tablespoon olive oil. Cool. Combine soy sauce, sugar, vinegar, salt and sesame oil. Combine asparagus and mushrooms.  About one hour before serving, toss with dressing mixture. Chill 30 minutes,

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Food For Thought Catering News & Tidbits

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Food for Thought Catering
Suzanne Smith
Full Service Catering since 1982