Crudité Board
Crudité Board:
- green goddess dip (link to recipe above)
- roasted beet dip (link to recipe above)
- carrots, peeled and cut
- yellow cauliflower florets
- purple cauliflower florets
- romanesco broccoli florets
- assorted radishes, cut in wedges or sliced
- asparagus spears, blanched
- snap peas, blanched
- cherry tomatoes
- pita chips
- crackers
- small head purple cabbage (bowl)
Marinated Olives: (recipe below)
- 2 cups assorted brined olives
- ½ small orange, zested and juiced
- ¼ teaspoon chili flakes
- 3 bay leaves
- 1-2 cloves garlic, peeled and slightly crushed (optional)
- 2 sprigs fresh rosemary (optional)
- 1 tablespoon olive oil
To prepare cabbage bowl, peel back outer leaves of cabbage. Trim bottom of cabbage so it will sit flat. Cut a small circle in the top of the cabbage; hollow out about a third of the cabbage. Fill with favorite dip.
Place small bowls on board. Fill gaps with veggies, pita chips and crackers.
In a bowl, combine zest, assorted olives, orange juice, bay leaves, garlic and fresh rosemary; drizzle with olive oil and stir well.