RED CRUDITES WITH ROMESCO SAUCE
Steps:
- Romesco Sauce: Soak 1 dried New Mexico chile pepper in hot water, 10 minutes; drain, then remove the stem and seeds. Puree 1 garlic clove, 1 slice toasted bread, 1/4 cup smoked almonds and the chile in a food processor. Add 2 cups quartered tomatoes, 2 tablespoons red wine vinegar and 1/2 teaspoon smoked paprika; puree. With the motor running, slowly pour in 3/4 cup olive oil. Season with salt and more paprika.
- Serve with:
- Acorn Squash: Halve, seed and cut into 1/2-inch-thick wedges. Toss with olive oil, salt and pepper. Roast at 425 degrees F, stirring halfway through, until tender, 15 to 20 minutes. (You can do this at the same time as the carrots.)
- Baby Carrots: Trim, then toss with olive oil, chopped dill and parsley, and salt. Roast at 425 degrees F, tossing halfway through, until tender, 15 to 20 minutes.
- Baby Bell Peppers
- Smoked Almonds
- Radishes
BLANCHED CRUDITES
Steps:
- Prepare a large pot of boiling salted water, and fill a large bowl with ice water.
- Remove the tough bottoms of the asparagus stalks. If they are thick, peel the stems half-way up the stalk.
- Add the carrots to the pot of boiling water and blanch for 1 minute. Immediately remove the carrots with a slotted spoon and plunge them in the bowl of ice water. Drain the carrots when fully cooled.
- Add the asparagus to the boiling water and blanch for 1 minute. Immediately remove the asparagus with a slotted spoon and plunge them into the reserved bowl of ice water. Drain the asparagus when fully cooled.
- Slice the radicchio into wedges.
- Arrange the carrots, asparagus, cherry tomatoes, and radicchio on a platter and serve with the Herb Dip.
- Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.
SUMMER CRUDITéS WITH THREE DIPS
This is a real celebration of summer - young, fresh salads and crisp vegetables served with three well-flavoured dips.
Categories Buffet food Dips Barbecue salsa and dips Canapes & Nibbles What should you be cooking in August? Large servings
Yield Serves 6 to 8 people as a first course or 12 to 15 at a drinks party
Number Of Ingredients 24
Steps:
- For the avocado, Feta cheese and garlic dip: begin by halving the avocado and removing the stone. Then scrape out all the flesh, including the greenest part next to the skin, into a processor, together with the remaining ingredients. Now whiz the whole lot until it is almost smooth - it's nice to leave some texture. Remove to a bowl, taste to check the seasoning, cover the surface with clingfilm and leave on one side, but don't make this one too far in advance or it will discolour. To make the fresh lemon, soured cream and almond dip: simply mix all the ingredients in a bowl, then season to taste. This is also excellent served on its own with hot asparagus as a first course. To make the carrot, coriander and fromage frais dip: first of all, dry-roast the coriander and cumin seeds in a small pan over a medium heat for about 45-60 seconds. Then crush them finely with a pestle and mortar. Now, in a bowl, mix together all the ingredients, then season and cover with clingfilm. Leave to stand for 15 minutes before serving to allow the flavours to develop. To assemble the crudités, simply cut the celery and cucumber into batons. Then arrange in bowls with the other vegetables and serve with the dips
CRUDITE DIP
To bring out the crudite dip's tangy flavor, chill it before serving. This will allow the flavors time to blend. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 1-1/2 cups.
Number Of Ingredients 10
Steps:
- Combine the first 9 ingredients; mix well. Cover and refrigerate at least 2 hours. If desired, sprinkle with additional parsley. Serve with vegetables.
Nutrition Facts : Calories 102 calories, Fat 11g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 117mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
CRUDITéS VEGETABLES WITH REMOULADE SAUCE
A platter of raw vegetables to share is the perfect way to warm up to the Thanksgiving meal. They're impossible to fill up on, and a great way to show off seasonal produce. Just pick the vegetables that look fresh and enticing, and you'll create a guest-worthy platter.
Provided by Susan Spungen
Categories Appetizer Kid-Friendly Quick & Easy Fennel Carrot Radish Endive Graduation Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 to 10 servings; dip makes 3/4 cup
Number Of Ingredients 14
Steps:
- In a large bowl or resealable plastic container, combine vegetables with salt and 4 cups water and stir to combine. Refrigerate for at least 2 hours (and up to one day).
- In a small bowl, combine yogurt, mayonnaise, capers, lemon juice, mustard, and parsley. Stir well to combine and season with salt and pepper to taste. Drain the vegetables well and serve alongside the sauce.
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