SC Johnson Family Economics Blog
Thursday, May 1, 2014

Spring Crudites Platter | Family Economics

By Tori Tait

            

Crudites

In my opinion, springtime entertaining calls for a relaxed menu filled with various tastes of the season. Whether you’re having a small Sunday dinner or a large backyard gathering – serving guests with a fresh crudités platter is always a good idea. Head to your local farmers’ market and pick up some seasonal veggies. If you don’t have one nearby, visit your local supermarket and take a stroll through the produce aisle.

When deciding what to put on your crudités platter, I suggest sticking to the staples like baby carrots, celery and broccoli but also mixing in some unexpected choices like fresh rhubarb and blanched green beans. Other unique choices include radishes, jicama and endive.

Dip

Be sure to serve at least one type of dip to accompany your veggies. As you can see in the above photo, I served a lemon hummus which complemented the veggies wonderfully. Try serving up your dip in a hollowed out artichoke for added spring flair! You can also pre-chop your veggies the night before your guests arrive which will make your day-of preparation go much smoother.

What appetizers do you plan to serve up at your outdoor soirée this spring?

Photos courtesy of Tori Tait.

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