Name: Crudités Party Platter
Ingredients: 1 stick room-temperature butter; 2 ½ tsp. whole-grain mustard; ½ tsp. honey; 8 beets—roasted, peeled, and halved; 1 tbsp. EVOO; 1 tbsp. apple cider vinegar; Crumbled feta or goat cheese; Za’atar (optional); 1 clove garlic; 4 oz. curly kale, stemmed; ¼ cup pine nuts, toasted, plus more for garnish; 1 cup grated Parmesan; 1 tsp. lemon zest plus 2 tbsp. juice; ½ tsp. ground cumin; ¼ cup EVOO, plus more for drizzling; 2 cups plain Greek yogurt; 2 russet potatoes; 2 tbsp. olive oil; Sea salt; 2 large broccoli stems; 2 pita breads; 3 tbsp. olive oil; ½ tsp. za’atar; Salt; 8 small rainbow carrots (about 12 oz.); 1 ¾ cups water; 1 ½ cups white wine vinegar; 2 tbsp. sugar; 2 tsp. salt; ¼ tsp crushed red pepper

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Tip

Boiled broccoli stems have a slight sweetness that’s great with dips.

Tip

To keep sliced pears from browning, try salt water (really!). Dissolve 1/2 tsp. kosher salt in 1 cup water. Add the fruit, soak for 10 minutes, and then drain. Give ’em a rinse just before you add them to your platter.

Tip

For a kick of color, opt for watermelon radishes over the regular ones. Just slice them thinly and halve if large.

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Crudités Party Platter

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Crudités Party Platter

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