inspiration365: Fall Veggie Platter

October 4, 20151 Comment

It’s a show stopper – and bonus…easy, delicious, and healthy too!  Bring this gorgeous fall vegetable platter to your team potlucks, chili feeds, holiday parties, and use as a centerpiece for your buffet.  It’s a hit with both adults and kids.  I got the inspiration for this lovely presentation at a PTA party by Barb, a hostess extraordinaire.  It was so stunning that I had to take a photograph so that I could attempt to recreate it at home.  Friends, it was a little harder to recreate than I thought it would be.  So, here’s how I got it as good as I did – I did the trial and error so that you can just make it in seven easy steps.

Seven Steps to Create a Fall Veggie Platter:

1. Steam the cabbage head until the leaves are soft and pliable so that the leaves will fold back without splitting and breaking.
2. Gently roll the outer cabbage leaves back and fold in to make a “flowering” cabbage head.
3. Cut a small circle for the dip in the top of the cabbage with a knife, and then use a melon baller to scoop out the rest of the cavity for the dip “bowl” in the top of the cabbage.
4. Lay a few cabbage leaves on the platter and fill in with the kale leaves as a base for the other vegetables.
5. Arrange the vegetables around the cabbage.
6. Spoon dip into the cabbage cavity and top with freshly ground pepper.
7. Serve immediately or refrigerate until ready to serve.

Vegetable Platter Ingredients:

This is the time of year to find almost all of these ingredients at your farmers market, including the herbs in the creamy dip.

• 1 red cabbage
• Mini carrots or carrot sticks
• Cherry tomatoes
• Cauliflower florets
• Broccoli florets
• Small sweet peppers
• Snap peas
• Curly kale
• Creamy dip

Creamy Dip Recipe: 

It’s show time!