Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
Okay, this isn't a Rosh Hashana recipe. It is a great way to use the summer harvest. Using Martha Stewart's Hors d'Oeuvres Handbook, I flip to a page with a list of vegetables recommended and then opt for ones I prefer. This time I like sugar snap peas instead of green beans, a few purple cauliflower add pop. Mixed colored bell peppers, crisp carrots and celery sticks have new life in this frisky medley. Oh, do use the fennel bulb as it adds a great fragrance. I remove the 6 jalapeno peppers that give the blend heat just before serving. I also drain off the white wine vinegar marinade. This is one bowl of extravagance replacing the staid crudités platter. No dip required. Simply enjoy the end of summer jalapeno heat.
|Number of servings:||prep the amount of veggies you need|
|Main Ingredient(s):||Carrots, Bell Pepper|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
Prep enough vegetables for your group. Ideas:
For the marinade:
Prep your choice of vegetables by slicing into pieces large enough to mimic the usual vegetable platter. Toss everything into a bowl.
Bring the white wine, vinegar, salt, and 1 cup of water to a boil.
Pour the hot mixture over vegetables. Cover the bowl tightly with plastic wrap or a fitted lid.
Let sit out for a few hours until ready to serve. Give the bowl a shake every now and then.
Remove the jalapeno before serving and drain off the marinade.
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