See Also: Appetizers · Cooking Club · Vegetable Dishes
Party Vegetables
From Dorothy McNett's recipes at www.dorothymcnett.com. This is just a guide! The fresher the vegetables, the better! Just wash, tirm, slice and arrange on real serving plates and ishes. NEVER use plastic, aluminum foil or paper serving plates! For cooking club, I served these with my homemade Lemon curd as a dipping sauce. Everyone loved it!
fresh endive
fresh romaine
baby tomatoes
carrot strips
zucchini strips
radishes
thin green beans
3-4 different varieties of extra virgin olive oils for tastings
3-4 different vinegars or other dips or sauces for tastings
wedge of Brie, other cheeses as desired
Arrange! Arrange! Arrange! And have some extra virgin olive oils and balsamic vinegars for tasting, along with a variety of cheeses and dips as desired. Make it beautiful and fun!
Recipe created 2012-02-12.
