We’re celebrating Mardi Gras with this festive platter. The Candied Thyme Pecans are on page 66 of my cookbook, Entertain Effortlessly Gift Deliciously. The Beet Hummus recipe is here. Laissez les bons temps rouler! Layer a platter with all the purple, gold and green for a Mardi Gras worthy treat. Be sure to serve it with simple crostinis or parmesan crostinis Share your version of a Mardi Gras platter with me on Instagram at @y_delicacies.
Yvette Zuniga Jemison is a recipe developer, food photographer, and the IACP award-winning author of My South Texas Kitchen. As a recipe developer and content creator, she produced seasonal campaigns, product launches, and cooking videos for leading brands such as Zatarain's® Brands and The Galley® Brands.
Her cookbook, recipes, and food photography have been featured in Southern Living Magazine, The Local Palate Magazine, San Antonio Living Show, and the FYI Network. You can find her recipes, book signings, cooking classes, on her event page and on Instagram at @y_delicacies.
