Crudites

At parties nothing beats a good vegetable platter. I often serve this and take it to parties simply because veggies are so often forgotten and greatly appreciated. I keep the extra veggies I cut up in their own produce bag in the fridge for easy refills. I often serve Hummus (a great Vegan alternative) or Schmeer as an accompaniment. Of course good ol’ Ranch Dressing is always a favorite. Below is a suggested list of vegetables and an easy homemade ranch dressing recipe.

Broccoli, cut into bite size “trees”
Carrots, cut into thin short sticks
Celery, cut into thin short sticks
Red Peppers, cut into thin short sticks
Cucumbers, sliced into thin rounds
Cherry Tomatoes, halve if too large
Radishes, sliced into thin rounds

The suggested cutting size helps prevent too large a bite and the dreaded double dipping. "Cherry" Tomatoes have a better flavor and texture than "Grape" Tomatoes, but do contain seeds and can be messy if bitten into. This is why I suggest slicing the larger ones in half. In the winter I often leave them out because I have a hard time paying $4.00 for 2 cups of tomatoes when in the summer I have so many in the garden they rot on the vine.

Sarah’s Homemade Ranch Dressing

2- 1/2 cups total of any of the following ingredients:
Buttermilk, Mayonnaise, Sour Cream, Plain
whole milk or low-fat Yogurt, Cottage Cheese
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons chopped fresh or
1/2 teaspoon dried of the following herbs:
Chives
Dill
Parsley
1 teaspoon of Salt
1/4 teaspoon of freshly ground Black Pepper
1 teaspoon of Corn Starch if using liquid ingredients

Combine all ingredients in a blender or food processor and blend until smooth. Let sit in the refrigerator for at least 4 hours. I refrain from using the mix packets because often they include either or both MSG or Gluten.