Sunday lunch is often leftovers. Not very exciting, I know. But, looking around to find something fresh to add, I was taken by the colors I had available. We are harvesting carrots, now, which provide a vibrant orange. The sunburst squash are true to their name. And the red and green peppers have been gorgeous. Carrot sticks, pepper strips, and wedges of sunburst squash arranged on a plate, added texture, color, and flavor to the meal. The leftover entre became the side dish, and the vegetables were the star.
Fresh Vegetable Crudite
Find one or more of the following fresh vegetables, and arrange them beautifully on a serving platter:
- baby carrots or mature carrots cut into sticks
- green, red, and/or orange pepper strips
- summer squash, cut into wedges, slices, or sticks
- cucumber, cut into slices or sticks
- radishes, whole or sliced or cut into wedges
- green onions
- green beans
- sugar snap peas or snow peas
- grape tomatoes or cherry tomatoes
- turnips, cut into wedges or sticks, depending on the shape of your turnip
- baby okra (yes, it's good raw)
You can serve with a dip, if that makes you happy.
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