Local and Seasonal Recipes, Menus and More
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INGREDIENTS Sweet peppers Cucumbers Small tomatoes, cherry or grape Broccoli and/or cauliflower florets Sugar Snap Peas Small mushrooms Red globe radishes Carrots Celery Sliced apples and pears Whole wheat crunchy breadsticks French bread or Rosemary Baguette Whole wheat pita bread Chevre, ricotta or another soft cheese Hummus or another bean dip Ranch dressing Plain yogurt mixed with dressing or herbs Peanut, almond or another nut butter |
DIRECTIONS Clean and trim all veggies into two-bite pieces. Mix ice and water in a large bowl and add veggies so they can chill and crisp. When ready to serve, drain and pat dry. Place all veggies and fruit on a large platter. Cut bread and pitas; place with breadsticks in a basket or bowl (think party platter!). Serve dips in individual bowls. Give everyone a plate (sectioned plates work really well for this) and a butter knife and let them enjoy themselves. Younger children need a little help to make sure they pick a balance of foods, but with such a wide selection it is hard to go wrong. Leftover veggies can be combined with dressing to create a side dish salad for another meal. At our house, there are seldom any leftover dips or bread! |
