Summer Picnic Recipe: Crudites

Summer vegetables are so delicious and refreshing, they are perfect to bring to a summer picnic. But don't just make the old crudités (kroo-dee-tay), or raw vegetable platter, with carrots, celery and ranch dressing. This crudités is a step up and away from the one's you may pick up at the grocery. The big difference is that some of the vegetables are blanched, or lightly cooked, so they are easier to eat and much more tasty. Another twist here is the dip. Instead of a dressing out of a bottle, we are going to make Hummus, which is a mild bean dip. This crudités is a great guideline, you can choose whatever vegetables looks fresh at the market, or whatever suits you.

Asparagus is a wonderful choice for a fresh crudités, especially in the spring and early summer when it is in season. Thinner asparagus are tender and have a light flavor, thicker asparagus can be 'woody' and tough, so look for thin ones, like a pencil or a crayon. Also consider trying white asparagus if it is available, it's an elegant option. To prepare the asparagus, hold each end of the spear, bend it in half and it will break at a natural point that will eliminate the tougher end. Discard the bottom end, and keep the top end with the tasty tip. Do this for each spear. You can then cut the broken ends with a knife to make them look neat. Bring a pot of water to a boil, and add kosher salt, a few tablespoons for a large pot. Add the asparagus and blanche for 2-3 minutes. Remove the asparagus and put them in a large bowl of water and ice to stop the cooking. Place the cooled spears on some paper towel to dry, place in an airtight container and refrigerate.

Endive is a leafy plant that is shaped a bit like a boat. There's almost no prep work which make these a great choice. Just before serving, trim off the bottom ¼ inch of the endive, then remove each leaf and place on the serving platter. Done!

Radishes are such fun because of their bright red skin and white interior. Fresh radishes should be washed in cold water and dried. Trim off the rough ends and then slice into rounds like a quarter. These are a spicy and crunchy addition to your crudités that will delight your guests.

Fresh small zucchini are a great choice for your crudités. Small one's are sweet and light in flavor. Some people think they taste too strongly, but that flavor is developed when they are cooked. Raw zucchini is perfect for dipping. Simply wash in cold water, trim off the ends and cut into sticks.

Hummus dip is the easiest to make in a food processor, but you can make it in small batches if you have a blender.

1 can of chick peas

1/8 cup of canning liquid from the chick peas

½ cup of tahini

½ cup good olive oil

1 tablespoon lemon juice

1 teaspoon kosher salt

½ teaspoon pepper

Tahini is sesame seed paste, think of peanut butter but without the sweetness, (so skip the hummus and resort to your favorite salad dressing for dip if you are concerned about a nut allergy). In a food processor combine all of the ingredients except the olive oil until the chick peas are ground up. While running the processor, slowly drizzle in the oil until the dip is the consistency you like. It should be a little thick, not runny like dressing. Season to taste.

On a platter place the hummus in a dipping bowl in the center and add the veggies around the bowl. Enjoy this tasty twist on plain old carrots and celery!