INDIANAPOLIS (WISH) - It’s no wonder no one likes to eat vegetables. Like Rodney Dangerfield, they get no respect.
You go to a social soiree and there it is: the dreaded vegetable platter with an humdrum, predictable selection of old, mangled vegetables and dull sour cream dips from hell made from unpronounceable, industrial-strength ingredients.
From a potluck to a picnic, a homemade veggie platter is a colorful, fresh and healthy, addition. Vegetable platters serve as versatile snack food or a buffet side dish that are ideal for events and parties feeding large groups. But be creative so folks will be more interested in trying something new and healthy.
Chef Wendell’s Suggestions:
Blanched asparagus spears
Blanched Red Bliss potatoes, halved into bite size
Blanched Brussels sprouts, halved into bite size
Snow pea pods
Beets, sliced very thin
Carrot and Celery Sticks
For goodness sakes….NO RANCH, ONION or SPINACH & SOUR CREAM!!!!
- Try guacamole, humus, or herbed Greek Yogurt.
Spicy Peanut Dip:
1 large shallot, finely chopped
1 clove minced garlic
1 tsp. ground cumin
1⁄2 tsp. ground coriander
1⁄4 cup Meijer’s Organic crunchy peanut butter
1 tsp. Wheat-Free soy sauce
1 tbs. organic raw honey
1 tbs. fresh squeezed lemon juice
Fresh herb garnish
- Mince the garlic and shallot. Place peanut butter I mixing bowl
- To the peanut butter, garlic, shallots, cumin, coriander, honey and soy sauce.
- Stir until the ingredients flavors are combined..
- Mix in the lemon juice.
- Spoon into a small bowl and dip away.
- Make a Red or Green Bell Pepper cup for the dip.
- Use a brightly colored platter.
- Garnish with fresh herbs
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