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Crudite with green yogurt diptopcook.tomathouse.comPreparation:Green yogurt dipIn a food processor, combine 1 clove garlic, 1/4 cup each coarsely chopped mint, dill, and parsley, 1 chopped green onion, and 1 chopped anchovy. Add 2 cups plain Greek yogurt and process until smooth. BroccoliniTrim and drop into boiling salted water for 3-4 minutes. Drain and transfer to an ice bath. Pat dry and sprinkle with salt. Spicy pumpkin seedsOn a baking sheet, combine 1.5 cups shelled pumpkin seeds with 2 tablespoons melted butter, 1/2 teaspoon ground coriander, a pinch of cayenne pepper, and 3/4 teaspoon coarse salt. Bake at 400°F (200°C) until golden brown, about 5 minutes. Iranian cucumbersLettuce leavesBrussels sproutsTrim the cabbage and cut in half; toss with olive oil, season with salt and bake in the oven at 200°C for 20 minutes. Green beansTrim and boil in salted water for 4 minutes, then transfer to an ice bath. Pat dry and season with salt. Appetizer recipe - Broccolini crudité wrapped in prosciutto. Ingredients:
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