They bought these plates while my Father-in-Law was stationed in Japan. One is slightly smaller than the other, so they look very nice stacked, although I rarely display them that way. I use one on my counter quite often to display fresh fruit and veggies that shouldn't be refrigerated.
I also drag these out at every party we have to put food on. Whether it's the sliced onions, tomato, and lettuce for burgers, or olives, pickles and pepporcinis, the food looks great on these plates. June even told me at one of the get togethers that I've used them more in the short time I've had them than she ever did. The fact is I love them! So Thank You for the plates June!
The one thing I have yet to put on the plates is sushi. Maybe I can find some nice vegetarian sushi recipes. I know that there are recipes that use crab or cooked tuna too. That's about all that would be eaten here. For now I'll just keep using them to display anything and everything. The barbeque jalapenos even look good on this plate! Yum!
Barbeque Jalapenos: fresh jalapenos, cream cheese, bacon. Cut jalapenos in half, the long way leaving the stem intact on one half. Scoop out seeds and fill with cream cheese. Put the halves back together and wrap with a piece of raw bacon. Use a toothpick to secure. Toss on the barbeque or under the broiler until bacon is cooked. We also wrap them individually in foil and put on the grate over a campfire. These can be super fiery or fairly mild. It will all depend on the jalapenos you use. A sniff test will help you decide when purchasing. If they smell hot, they probably will taste hot. We prefer mild to medium jalapenos for this recipe.