Crudite Platter Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

Freshly ground black pepper

3 medium onions, 2 left in their skins, and 1 peeled

1 bunch radishes (about 10) (with greens attached), washed

1 to 2 stalks of broccoli, or 1/2 head cauliflower, trimmed into florets

1 red bell pepper, trimmed, seeded, and cut into strips

2 dashes hot sauce, or to taste

1 cup plus 2 tablespoons extra-virgin olive oil

1 medium cucumber, peeled if waxed, cut into spears

1 bunch scallions (white and green), trimmed

1 fennel bulb, trimmed, sliced vertically into 1/4-inch wedges

2 cups mayonnaise

2 tablespoons sweet mango chutney, finely chopped

1 large clove garlic, minced

1 tablespoon finely chopped fresh coriander (cilantro)

Kosher salt and freshly ground pepper

1/2 cup prepared mayonnaise

Hot sauce, as needed

2 cups whole milk yogurt

1 teaspoon freshly squeezed lime juice

Curry Dip or "Really" Onion Dip, recipes follow, or sauce of your choice

1 tablespoon vegetable oil, like soy, peanut, or corn

2 scallions (white and green), minced

1/2 pound asparagus, stalks peeled, woody ends trimmed

1 scallion (white and green), thinly sliced

2 teaspoons kosher salt

1 yellow bell pepper, trimmed, seeded, and cut strips

Kosher salt, as needed

1/2 pound fresh sugar snap peas

1/4 pound green or wax beans, ends trimmed

1 to 2 small zucchini or summer squash, cut into spears

1 tablespoon white wine vinegar

4 medium carrots, cut into 4-inch-long sticks

1 cup cherry or grape tomatoes

1 tablespoon Madras curry powder

1/2 cup sour cream

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