Festive chicken rolls - pound chicken breast thin and flat, top with a layer of baby spinach, diced red peppers (that have been dressed), and a sprinkle of fontina cheese. Roll up and tie or secure with toothpicks and sear. Finish in the oven. When you slice them you get these festive little green, red, and white pinwheels.
Green bean salad - blanch the green beans and then sautee lightly in olive oil with cherry tomatoes, garlic, and red pepper flakes.
Fresh Tomato Strata - Cut fresh ripe tomatoes into slices. Lay down half the slices and top with a layer of goat cheese filling (goat cheese, a little heavy cream, salt/pepper). Add another tomato slice and put some more goat cheese on top. Drizzle herbed oil over it (made with fresh mint and basil), and sprinkle with toasted walnuts. - adapted from a recipe of giada de laurentiis.
I would pick out a menu you want and then incorporate the Red, white and green in the garnish. Screw trying to give her the colors in the food. I never let the customer screw up my catering.....................
I would agree if she asked for blue, purple, and black, but she asked for a color combination that is so easy to achieve beautifully and deliciously that he'd probably achieve it without even paying attention.
PS - customers are the ones handing over the money, don't forget that. Hey wait a minute, are you the surly brother from Top Chef??!!!!:roll: