advice on veggies + dip
this is a bounteous platter that would work with any in season veggies you can get your hands on. a couple of weeks ago i stopped by the half pint farm stand at farmers' market and got almost one of everything. half pint has these adorable sanditas that look like miniscule watermelons and taste like a tart cucumber. is it weird that i get a kick out of trying new veggies?
makes enough for 4-6, serve as an app or add some crostini + sliced cheese for a packable lunch.
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the way to go
1. use whatever is in season and is good left raw
2. a safe bet is about a handful of each veggies (if you're using a variety of at least 5).
sugar snap peas
white bean + basil dip
1 can of great northern or cannelini beans
1/2 cup of basil leaves
juice of 1 lemon
2 medium cloves of peeled garlic
1 teaspoon of salt
freshly cracked pepper to taste
2 tbsp good olive oil + more for serving
in a food processor combine beans with basil, lemon, garlic, salt and pepper, and pulse until smooth. taste for seasoning and then add olive oil and pulse twice more. place into a a bowl and serve immediately or make in advance and store in the fridge for up to 2 days. when serving add an extra drizzle of olive oil and garnish with more basil if you so desire.
happy veggie eating!
thanks to @jesselynndawson for the pretty fotos