Crudite Platter

• Kosher salt, as needed
• 1/4 pound green or wax beans, trimmed
• 1 to 2 stalks broccoli, or 1/2 head cauliflower, cut into florets
• 1/2 pound asparagus, stalks peeled, woody ends trimmed
• 1/2 pound fresh sugar snap peas
• 1 fennel bulb, sliced into 1/4-inch wedges
• 1 bell pepper, stemmed, seeded, and cut into strips
• 1 yellow bell pepper, stemmed, seeded, and cut into strips
• 1 bunch radishes (about 10, with greens attached), washed
• 4 medium carrots, cut into 4-inch-long sticks
• 1 to 2 small zucchini or summer squash, cut into spears
• 1 medium cucumber, peeled if waxed, cut into spears
• 1 cup cherry or grape tomatoes
• Dip, recipes follow

1. Bring a large pot of water to a boil and salt generously.
2. Fill a large bowl with ice water and salt it generously as well Drop the beans into the boiling water and cook, uncovered, until crisp-tender, about 2 minutes.
3. Scoop them out of the water and immediately plunge the beans into the ice water, to stop their cooking and set the color.
4. Cool, remove them from the ice bath, and pat dry.
5. Repeat with the broccoli, cauliflower, or asparagus cooking each until crisp tender.
6. If using sugar snaps or fennel they may be served raw or cooked depending on their flavor or your preference.
7. Attractively arrange all the vegetables on a large serving platter and serve with the dip of your choice.
8. 1/2 cup roasted red peppers (about 4 ounces)
9. 6 sun-dried tomatoes, packed in oil, drained
10. 1/4 cup drained or Greek style yogurt, method follows
11. 1 tablespoon extra-virgin olive oil
12. 1/2 teaspoon honey
13. 1/2 teaspoon kosher salt
14. 1/4 teaspoon minced thyme, optional
15. 1/8 to 1/4 teaspoon finely grated orange zest
16. Freshly ground black pepper
17. Combine all the ingredients in a blender, and process until smooth.
18. Serve now or refrigerate until ready to serve.
19. Yield: about 1 1/2 cups
20. To make drained yogurt: Place 1/2 cup of plain whole or low-fat milk yogurt in a coffee filter set in a sieve or colander in the sink or over a bowl.
21. Set aside for 1 to 2 hours until thickened.
22. Discard the water whey and use the yogurt as desired.
23. 1 clove garlic
24. 1/4 teaspoon kosher salt
25. 1 cup fresh basil leaves, washed
26. 1 cup mayonnaise
27. 2 tablespoons extra-virgin olive oil
28. 1 tablespoon Dijon mustard
29. 1 tablespoon water
30. 1/2 teaspoon freshly squeezed lemon juice
31. Chop the garlic with the salt, and then use the flat side of the knife to mash and smear the mixture to a coarse paste.
32. In a blender combine the garlic paste, with the remaining ingredients and process until smooth.
33. Transfer the sauce to a bowl, cover and refrigerate for at least 30 minutes before serving so the flavors come together
34. Yield about 1 1/2 cups

kosher salt, green, stalks broccoli, stalks, sugar snap peas, fennel bulb, bell pepper, yellow bell pepper, radishes, carrots, zucchini, cucumber, cherry, recipes follow

Taken from www.foodnetwork.com/recipes/food-network-kitchens/crudite-platter-recipe2.html (may not work)