Vegetable platters for weddings

Vegetable platters for weddings DEFAULT

How to Create a GORGEOUS Vegetable Platter

Have you ever seen the most outrageously gorgeous vegetable platter, and wondered in awe how the creator achieved this pinnacle of culinary aesthetics? If you’re nodding your head yes, then I want to let you know that I’m right there with you. I have seen such artistic creations at restaurants, brunch bars, party tables, weddings, and outdoor picnics. These abundant platters of beautiful vegetables—miniature carrots, candy-colored beets, unusual colored squash, exotic produce—displayed in a variety of settings, including marble slabs, rustic barnwood, and earthen pottery, seem to haven fallen off a Dutch master’s painting easel. They are not only lovely to look at, but these vegetable platters celebrate seasonal produce, and healthy, plant-based eating. That’s why I asked some of my favorite food and nutrition experts to weigh in on their best advice on how you can create a vegetable platter to remember. Check out these tips, and plan on serving a veggie platter at your next event.

How to Create a GORGEOUS Vegetable Platter

1. Create Color Combinations. “When I make veggie platters, I like to lean in to a diversity of color and variety. My guests are always delighted when they see a unique array of veggies such as purple carrots, heirloom tomato slices, artichoke hearts, and rainbow radishes.  Couple these colorful veggies with a simple house-made dukkah-spiced olive oil, and it will be the highlight of the party,” says Chris Vogliano, MS, RD of Forward Eating.

“I put together 3 different colorful vegetables on mini skewers (4-inch). I’ll either assemble them on a platter or throw into shooter cups. It’s so easy and the crowd is always wowed!” Wendy Kaplan, MS, RDN, CDN of Food 4 Health RD.

2. Lean in to Kid-Friendly Creations. “When I’m teaching kids’ cooking classes, I often start off with a healthy snack. The kids love my colorful edible rainbow made out of vegetables. Cauliflower florets become the clouds, and I serve a dip (usually hummus or a Greek yogurt dip) in the middle,” says Liz Weiss, MS, RDN, of Liz’s Healthy Table.

3. Showcase Dips. “For me it’s all about the dips! Hummus, guac, ranch, salsa, yogurt dips – I want them all!” says Kelli Shallal, RDN of Hungry Hobby.

4. Pile on the Veggies. “When I want to create a beautiful veggie platter I turn on my inner creativity to do so. I select vegetables that are bright in color such as purple radishes, red grape tomatoes, orange carrots, yellow bell peppers, and green snow peas and layer them side-by-side. I also PILE on the veggies so that they are plentiful, which provides even more eye appeal to my guests. I serve the veggies with a variety of dips, like hummus, black bean dip and artichoke dip — which both children and adults love,” says Toby Amidor, MS, RD, CDN award-winning nutrition expert and Wall Street Journal best-selling author of The Healthy Meal Prep Cookbook.

5. Add Some Fruits, Too. “Upgrade your basic veggie platter by thinking outside the V and adding some F! Yep, fruits make a beautiful accompaniment to your basic veggie tray and provide an assortment of delicious nutrients. Intermingle fruits with veggies and create space with little bowls filled with nuts and other textures of produce, like dried, roasted. You can even add a finishing touch by having a variety of flavored oils to dip in! The possibilities are endless with the timeless veggie tray!” says Elizabeth Shaw MS RDN CLT CPT of Shaw’s Simple Swaps.

6. Try Grilled Veggies. “Vegetable platters can be really exciting and unique when paired with unexpected tastes, which is why I love to grill vegetables and drizzle them with an easy topping, like salsa verde. With fresh ingredients and a unique flavor profile, this is a great way to encourage people to eat more vegetables and showcase different ways to enjoy seasonal produce,” says Patricia Bannan, MS, RDN. “With a few exceptions, I don’t really enjoy raw vegetables. Carrot sticks and celery with ranch just feels like filler food to me – not something I’m excited to eat! When I make a veggie platter, I love to grill my vegetables first. My recipe for a grilled vegetable platter with two homemade dipping sauces  always gets devoured when I make it for parties or holidays. When you put a little effort into making vegetables taste good, people actually want to eat them!”, says Rachael Hartley, RD, owner of Rachael Hartley Nutrition.

7. Think Beyond the Basics. “I think it’s always important to build a veggie platter with the basics as a base. But then have fun from there. Go to the grocery store and pick up bright-colored, interesting veggies that you’ve never tried and add them to the arrangement. Also, think outside-of-the-box when it comes to how you present the veggies. They don’t all need to be served raw. For example, marinate and grill planks of bell peppers, zucchini and summer squash. Or quick pickle some mushrooms or cucumbers. Or add some marinated onions. And be sure to have plenty of fun dips – not just hummus and ranch! Think bean dips or dips made with nut butters or seed butters. Really, the options are endless!” says Sara Haas, RDN, consultant culinary dietitian and author based in Chicago, IL.

8. Assemble Your Veggies Thoughtfully. “Putting together a gorgeous veggie platter is an important hosting skill. If they look irresistible, then guests are more likely to enjoy them. They’re a much lighter, more nutritious appetizer or snack than so many other options and they’re fun to grab and snack as people are socializing – the perfect party food. One thing that’s critical for a good vegetable platter is making sure that you have a large variety of different veggies that are cut to appropriate sizes. Make sure that cauliflower or broccoli pieces aren’t too large for one bite which can be difficult for guests to navigate while they’re mingling. A unique veggie like jicama or endive can actually serve as a topic of conversation and help people discover new favorite varieties. And finally, make sure that you have a flavorful dip. Use fresh herbs and spices to increase flavor that complements a variety of fresh veggies. You don’t need to buy dip; they’re so easy to make on your own and can be whipped up in minutes before a party,” says Seattle-based registered dietitian Ginger Hultin, Spokesperson for the Academy of Nutrition and Dietetic, owner of Champagne Nutrition.

“I like to create fun shapes and designs with veggies. For Thanksgiving each year, I put together a “turkey-shaped” veggie platter, for instance, and you can create similar fun food art for other holidays and occasions. You can make a sun with veggies for Memorial Day, an American flag for July Fourth, and a heart for Valentine’s Day,” says Amy Gorin, MS, RDN, owner of Amy Gorin Nutrition in the New York City area.

For some of my favorite veggie platter dips, check out the following:

Pistachio Hummus
Vegan Ranch Dressing
Green Goddess Dressing
Eggplant Pecan Pâté
Classic Bruschetta

Sours: https://sharonpalmer.com/how-to-create-a-gorgeous-vegetable-platter/

The Wedding Bouquet Vegetable Platter or Romanesco Romano!

Thanks to Chef #37636 and Chef #47892 for giving me the zany recipe title ideas! Yes, this beautiful vegetable does indeed look like a wedding bouquet, or maybe even a collection of small Christmas trees.........it is the most beautiful looking vegetable in the world, in my humble opinion! However, never mind its looks - it tastes wonderful, having a nutty and buttery taste and holds its shape better than cauliflower or broccoli when cooked. A little more information on this gorgeous vegetable: Romanesco is an unusual crop. Not quite a calabrese and not quite a cauliflower but with aspects of both. It has a taste and texture exceeding the finest broccoli and is a member of the Brassica family. Romanesco broccoli was first documented in Italy (as broccolo romanesco) in the sixteenth century. It is sometimes called broccoflower, but that name is also applied to green-curded cauliflower cultivars. Romanesco is best steamed rather than boiled as it will retain its flavour and texture better. Small spears can also be stir-fried or even eaten raw in salads or with a dip as crudities. This recipe is simple and keeps the full flavour of the romanseco; use any Italian cheese you have to hand - I used Parmesan cheese in the photos I posted, a few toasted hazelnuts may also be a fine finishing touch. One more piece of useless information (!!), the fractal spiral of this vegetable is an example of the golden ratio, which is linked mathematically to all kinds of interesting things, such as the proportions of human faces - I told you it was an amazing vegetable!

READY IN:20mins

SERVES:4-6

INGREDIENTS

Nutrition

NUTRITION INFO

Serving Size: 1 (7) g

Servings Per Recipe: 4

AMT. PER SERVING% DAILY VALUE

Calories: 80.9

Calories from Fat 82 g102 %

Total Fat 9.2 g14 %

Saturated Fat 3.9 g19 %

Cholesterol 15.2 mg 5 %

Sodium 50.6 mg 2 %

Total Carbohydrate 0 g 0 %

Dietary Fiber 0 g0 %

Sugars 0 g0 %

Protein 0.1 g 0 %

DIRECTIONS

  • Cut off the main stalk and trim the base of any excess leaves, Divide the romanesco into florets, trying to maintain good-sized pieces - about the size of an egg.
  • Steam or boil the romanesco gently for about 10 to 12 minutes, depending on the size and weight; check after 8 minutes - the vegetable stalk should be soft enough to pierce a skewer in to it - but the pretty heads should still be whole and firm, as well as retaining their beautiful pale green colour. If the romanesco is still too hard, continue to boil or steam, checking it every 2 minutes or so.
  • Add the butter and the oil top the pan and very gently toss the vegetable florets so they are all coated in the butter and oil. (If using a steamer, put the florets into a pan to do this.).
  • Arrange the florets in an attractive serving bowl or platter - sprinkle over the grated cheese and top with toasted hazelnuts if you decide to use them.
  • Serve with crusty bread for a light and elegant luncheon dish. Alternatively, serve as the main vegetable accompaniment to most main course meals.
  • Serves 4 as a light lunch with bread, and 6 as a vegetable accompaniment.
Sours: https://www.food.com/recipe/the-wedding-bouquet-vegetable-platter-or-romanesco-romano-322968
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