VEGGIE PLATTER IDEAS RECIPES
VEGGIE PLATTER - HOW TO MAKE A HEALTHY VEGETABLE PLATTER 4 ...
Provided by Kelly
Categories Appetizer
Total Time 15 minutes
Prep Time 15 minutes
Yield 6
Number Of Ingredients 9
Steps:
- Wash and dry your vegetables.
- Place the dips on a large cookie sheet, platter, slate board or wooden cutting board.
- Arrange the vegetables around the dips.
- Add crackers or crispy snacks.
- Fill in gaps with fruits and nuts. Use small bowls or cups for extra dimension. Top with fresh herbs and flowers for a pop of color. Enjoy.
GRAZING PLATTER RECIPES | BBC GOOD FOOD
Keep your household happy with these easy sharing bites and grazing platter recipe ideas. Put together a simple feast with tear and share breads, dips and canapés.
Provided by Georgina Kiely – Digital food editor, bbcgoodfood.com
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FRESH FRUIT PLATTER RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Total Time 15 minutes
Category appetizer
Cuisine american
Total Time 15 minutes
Category appetizer
Cuisine american
- Any kind of fruit will work well on this platter. For special occasions, add persimmons, kiwi, passion fruit, Queen Anne cherries, fresh apricots, and mangos. Choose whatever is colorful and seasonal.
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VEGGIE PLATTER - HOW TO MAKE A HEALTHY VEGETABLE PLATTER 4 ...
From lifemadesweeter.com
Total Time 15 minutes
Category Appetizer
Cuisine American
Total Time 15 minutes
Category Appetizer
Cuisine American
- Fill in gaps with fruits and nuts. Use small bowls or cups for extra dimension. Top with fresh herbs and flowers for a pop of color. Enjoy.
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BLOODY MARY SEAFOOD PLATTER | SEAFOOD RECIPES | JAMIE ...
I love this Bloody Mary and Marie Rose seafood mash-up – it looks and tastes super special.
From jamieoliver.com
Total Time 25 minutes
Cuisine british
Calories 119 calories per serving
From jamieoliver.com
Total Time 25 minutes
Cuisine british
Calories 119 calories per serving
- Unclick and trim the romaine, radicchio, iceberg and chicory and spread them face up over a great big board to make receptacles for all the seafood.
- Put a griddle pan on a high heat.
- Halve, destone and peel the avocados (or use a spoon to scoop out the flesh), then cut into quarters. Dress with olive oil, sea salt and black pepper, then add to the hot griddle pan for around 4 minutes, turning as you go.
- Toast the bread in and around the avocado pieces, flipping when charred to make beautiful croutons.
- Scatter the prawns and shrimps in and around the little cups – try and treat all the cups in roughly the same way if you can, then wind and drape over pieces of the smoked salmon.
- Transfer the hot avocado to the board, clank it up and divide it between the cups. Roughly dice the toasts into 1cm pieces, then sprinkle over the board.
- Add the passata, mayo, Worcestershire sauce, Tabasco, celery salt, juice from 1 lemon and the horseradish to a blender along with a splash of whisky, brandy or vodka.
- Add a pinch of salt and pepper, followed by a lug of extra virgin olive oil, then whiz together. Have a taste, and adjust the seasoning, if needed.
- Pour the dressing in and around the cups and finish with a wodge of dill and some classic old-school cress ripped over.
- Remove the yellow celery leaves from the centre of the celery heart (saving the sticks for another day), slice up the root, then cut off the upper yellow celery leaves and sprinkle these all over too.
- Drizzle with extra virgin olive oil, dot the platter with wedges of lemon, and you’re done. Serve any extra sauce in a little bowl on the side.
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SMOKY VEGGIE NACHOS RECIPE | BBC GOOD FOOD
Serve a sharing platter of vegetarian nachos at your next informal drinks party. Unlike most party food, these nachos are healthy, boasting plenty of folate, fibre and vitamin c
From bbcgoodfood.com
Total Time 40 minutes
Category Buffet, Snack
Calories 292 calories per serving
From bbcgoodfood.com
Total Time 40 minutes
Category Buffet, Snack
Calories 292 calories per serving
- To make the salsa, combine the ingredients. Pile the nachos on a large plate, top with the bean mix, salsa, yogurt and jalapeño and sprinkle over some paprika to serve.
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