Crudités Party Platter

Whole-Grain Mustard Butter

• 1 stick room-temperature butter
• 2 1/2 tsp. whole-grain mustard
• 1/2 tsp. honey

Tangy Beet Dip

• 8 beets—roasted, peeled, and halved
• 1 tbsp. EVOO
• 1 tbsp. apple cider vinegar
• Crumbled feta or goat cheese
• Za’atar (optional)

Kale Pesto & Yogurt

• 1 clove garlic
• 4 oz. curly kale, stemmed
• 1/4 cup pine nuts, toasted, plus more for garnish
• 1 cup grated Parmesan
• 1 tsp. lemon zest plus 2 tbsp. juice
• 1/2 tsp. ground cumin
• 1/4 cup EVOO, plus more for drizzling
• 2 cups plain Greek yogurt

Roasted Potato Wedges

• 2 russet potatoes
• 2 tbsp. olive oil
• Sea salt

Boiled Broccoli Stems

• 2 large broccoli stems

Za'atar Pita Chips

• 2 pita breads
• 3 tbsp. olive oil
• 1/2 tsp. za’atar
• Salt

Pickled Carrots

• 8 small rainbow carrots (about 12 oz.)
• 1 3/4 cups water
• 1 1/2 cups white wine vinegar
• 2 tbsp. sugar
• 2 tsp. salt
• 1/4 tsp crushed red pepper
• 1/4 tsp black pepper corn
• 1/4 tsp. fennel, cumin, or mustard seeds
• 2 smashed garlic cloves
• 2 sprigs fresh rosemary

Salt & Pepper Potatoes

• 1 lb. assorted baby potatoes
• Salt
• Pepper

Little Roasted Tomatoes

• 2 cups mixed red cherry and yellow pear tomatoes
• 1 tbsp. olive oil
• Salt
• Pepper
• 1 thinly sliced garlic clove

Pears

Celery

Watermelon Radish