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