TIP OF THE DAY: Crudités On A Cutting Board
We traditionally serve cheese on a platter; sometimes on a cutting board, especially one that looks great because we’ve never used it for cutting.
(The rustic look, using a well-worn cutting board like the one in the photo, doesn’t look right with our fancy decor.)
Our crudités have always been arranged on a large plate, platter or bowl.
But when we saw this cheese and veggie arrangement from Vermont Creamery, we said: whoa! Colorful crudités look great on a cutting board.
Today’s tip may be obvious but we’d simply never done it.
So we dug out one of our more attractive cutting boards and shopped the market for colorful veggies.
Don’t the striped chioggia beets and watermelon radishes look great next to the sugar snap peas and asparagus?
Add some carrots and scatter a box of multi-colored cherry or grape tomatoes, and you’ve got a nutritious explosion of color—so much so that even the white radishes look colorful!
Grab the cutting board and the crudités (photo courtesy Vermont Creamery).
Seek and ye shall find: This week, we scored a purple cauliflower, burgundy scallions and a bag of rainbow baby carrots at a nearby healthy foods market.
If you don’t want to make a dip, buy one. In our home, hummus is the better dip option: protein-packed, lactose-free, vegan and most importantly, popular.
Now, all we need is a Martini with a pick of olives.