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Proverbs 4:23
"Above all else,
guard your heart,
for it is the wellspring of life."
Jennifer Cote's cookbook
From the Land of Milk and Honey, is available online at
Winepress Christian Books. $13.95
________________
Artfully assemble a striking veggie tray using a few simple secrets, like putting swaths of color in sections, half on one side, half on the other. Carrots, red peppers, and cucumbers, plus seasonal or personal favorites, are good to use, and broccoli nestles up to the dip container (or a hollowed-out cabbage "container").
If choosing to blanch veggies, beware of overcooking, which affects color and flavor. The secret: Steam veggies quickly in a
very hot pan, adding a splash of water and a lid. Broccoli and
asparagus will only take about a minute or two like this; carrots will
take longer. They then need to be cooled off quickly. Spread them
out on a cookie sheet and refrigerate until
ready to assemble the tray.
An alternative for carrots: Give them a quick "salt/vinegar" bath, which brings out the color and keeps them moist-looking. Also,
broccoli tops can be rubbed with olive oil, which adds
flavor and brightens the color, so they don't have that scary, dry, raw look.
Ranch Dressing Recipe- Perfect for a Veggie Tray
The Veggie Tray with
Ranch Dressing is a healthy recipe to serve at parties. The homemade Ranch
Dressing below improves on the grocery store version, flavorful and
chemical-free. Salad dressing recipes made from scratch are bound to be
healthier than store-bought.
For extra color,
hollow out a red cabbage to serve the dip in. The leftover cabbage can be
sliced up and mixed with any leftover Ranch Dip for a great side dish the next
day. The Ranch Dressing recipe makes enough to serve a large crowd, with plenty of veggies on the side. Or use it in salads; it will keep
weeks in the refrigerator. Makes 1 quart, serves 35-45.
Ingredients:
- 2 c. mayonnaise
- 1 pt. sour cream
- 1 TBS. dill weed
- 1 TBS. rubbed Italian herbs
- 1/2 TBS. black pepper
- 1 1/2 TBS. VegeSal (found at health food stores)
- 2 TBS. sugar
- 1/4 c. lemon juice
- Green leaf lettuce (to line veggie tray)
- 2 lb. or so carrots (approx. 6 large)
- 1 lb. or so broccoli crowns
- 1-2 cucumbers
- 1 lb. or so red peppers (approx. 3 large)
- 1 red cabbage for holding the dressing
Mix the following in a bowl: > 2 c. mayonnaise > 1 pt. sour cream > 1 TBS. dill weed > 1
TBS. rubbed Italian herbs > 1/2 TBS. black pepper > 1 1/2 TBS. "VegeSal"
(found at health food stores) > 2 TBS. sugar > 1/4 c. lemon juice
To assemble veggie tray, line a platter with some green-leaf lettuce (or ornamental kale). Set the hollowed-out cabbage in the center, filling with the dip just before serving, if transporting the tray. Arrange the following veggies on the platter. The broccoli looks especially appetizing added last, nestled around the edge of the cabbage-dip-bowl. Use the following:
> Carrots: Peel, slice, and add to a jar, with a splash of white vinegar and salt. Shake thoroughly, drain. You can prep the carrots the day before, draining the vinegar mix off and refrigerating until ready to assemble. This process really brings out the color.
> Broccoli: Rub the tops in a bit of olive oil. Again, this brings out the color, tastes great, and is easier than blanching them. Also, they won't have that dry look. (See notes to the left about steaming/blanching, if preferred.)
> Cucumbers: Score lengthwise with tines of a fork; cut into 1/4" thick slices.
Recipe copyright 2008 by Jennifer Cote