August 2014: Heirloom Vegetable Crudites

The perfect grazing option for something to crunch on that never seems to go out of style.  An array of of heirlooom vegetables along with pureed dips, sliced toasted baguette, and lettuce blends.

Recipe by: Chef Jake Hizny

Chef Jake

Ingredients

Description Amount
Heirloom Green cauliflower, florets 1/4 ea. 
Heirloom Purple cauliflower, florets 1/4 ea. 
Heirloom Yellow cauliflower, florets 1/4 ea.
handful Heirloom Red and Green spinach 2
Heirloom Mixed cherry tomatoes 2 c. 
Red bell pepper, trimmed, seeded, and cut into strips 1/2 ea. 
Yellow bell pepper, trimmed, seeded, and cut into strips 1/2 ea. 
Orange bell pepper, trimmed, seeded, and cut into strips 1/2 ea. 
Baby carrots with tops 8 ea.  
Hummus  10 oz. 
   

Preparation   
1. Attractively arrange all the vegetables on a large serving platter and serve with hummus dip.

 

Click Here to Download this Recipe in a Printable PDF

Stay up to date on the latest trends with Essence of Maines Magazine.

Click here

Get inspired every week with Chef Jake and Chef Eamon's 'My Best Dish Yet' Articles and Recipes.

Click here

Become a Customer

Like us on FacebookFollow Us On TwitterFollow Us On LinkedInFollow Us On YoutubeFollow us on Pinterest