Vegetable Relish Trays Recipes

ULTIMATE VEGETABLE TRAY RECIPE

Steps:

• Cut your vegetables into smaller pieces that are perfect for dipping
• Place your dip(s) on the tray
• Using a variety of fresh vegetables with different colors, organize and place them around the dips
• Keep in the refrigerator until you're ready to serve

THE BEST RELISH TRAY

Steps:

• Drain all of the marinated or pickled ingredients and arrange on relish trays.
• Serve immediately or cover and store in the refrigerator until ready to serve.

FRUIT AND VEGETABLE PLATTER WITH CILANTRO CREMA

Steps:

• Pulse 1/4 cup salt and the chile powder in a food processor until combined; let the powder settle before removing the lid, then transfer the chile salt to a small bowl and set aside.
• Wipe out the food processor and add the crema, cilantro and garlic. Add the grated zest and juice of 1 lime and puree until smooth. Transfer to a small bowl; cover with plastic wrap and refrigerate until ready to serve.
• Toss the mango and jicama sticks with the juice of 1 lime. Transfer to a platter along with the radishes, bell pepper and cucumber. Slice the remaining lime into wedges and add to the platter. Serve with the chile salt and cilantro crema.

VEGETABLE RELISH TRAYS

Steps:

• Have fun with your relish trays. Use a variety of color, vary the selection, and take advantage of specials, buying vegetables in their individual seasons. Quadruple-combination relish trays include: 1. Baby carrots, broccoli and cauliflower florets, and purple cabbage cut in lacy slices. 2. Raw sweet potato slices, celery sticks, sliced fresh mushrooms, and cherry tomatoes. (Tomatoes are technically a fruit, but lend themselves to a vegetable platter.) 3. Sliced cucumbers, sliced tomatoes, sliced purple cabbage, and cauliflower chunks. 4. Sliced sweet red and yellow peppers, sliced zucchini, and carrot sticks. 5. Jicama slices, green pepper slices, cherry tomatoes, and sliced sweet potatoes. 6. Snow pea pods, baby corn cobs, cherry tomatoes, and baby carrots.

RELISH TRAY

Steps:

• Arrange pickled carrots, celery, radishes, cornichons, and olives on a tray of crushed ice.

RELISH TRAY WITH D.I.Y. EGGS

Steps:

• Divide dill, coriander seeds, and fennel seeds evenly among six 8-oz. resealable plastic containers, jars, or small bowls. Place chiles, fennel, scallions, celery, carrots, and/or beets individually in a container, followed by a generous pinch of kosher salt. Whisk vinegar, agave, and 1/2 cup water in a measuring glass; pour over vegetables. Cover and chill at least 12 hours and up to 2 days.
• Whisk mayonnaise, mustard, lemon juice, turmeric, and cayenne in a small bowl; season sauce with kosher salt.
• Cook eggs in a large saucepan of boiling salted water 8 minutes. Transfer to a bowl of ice water; let cool. Peel eggs under running water; halve lengthwise.
• Place pickled vegetables individually in small serving bowls. Place olives, almonds, and some sea salt each in a small bowl. Place eggs on a platter and serve with sauce, pickles, olives, almonds, and sea salt. Let guests assemble eggs as desired.

HOW TO MAKE THE BEST VEGGIE TRAY (PEOPLE ACTUALLY WANT TO EAT)

Steps:

• Make it fun. Mix in a variety of colors, flavors, and textures, and consider your budget as you go along.
• On a budget? Veggies such as carrots, celery, and cucumbers are crowd-pleasers and easy on the wallet, while peppers, tomatoes, and jicama are fun for more adventurous eaters or when you want to go all out.
• Easy to eat. The most important thing is to select finger-food-friendly vegetables that are easy to eat.