CRUDITE, CHEESE, AND CHARCUTERIE APPETIZER PLATTERS

For dinner, I often grab hummus, some veggies, olives, nuts, and some cheese (of course!) to make a quick and delish meal of random items in my fridge and pantry. It's such an easy way to sit down and eat a healthy meal after a long day with minimal prep. I've been to a number of events where a platter, or even a spread of them, were laid out in such a beautiful way. They most likely are not as easy as they appear, taking some artful skill to achieve balance and interest. So, I gathered some inspiration to model after. And, in turn, I am certainly inspired to add some different types and flavors of items to my repertoire! I was curious to know what the difference is between the different boards I was seeing. Turns out... 

CHARCUTERIE REFERS TO THE MEAT PORTION OF THE PLATTER, CRUDITES ARE THE CHOPPED VEGETABLES. AND, OF COURSE, A CHEESE PLATTER IS JUST THAT - MADE UP OF CHEESE. OF COURSE YOU COULD HAVE A MIX OF ALL OF THESE AS WELL - IN ADDITION TO JAMS, FRUITS, NUTS, ETC TO ADD COLOR, TEXTURE, AND FLAVOR!

Below are some of my favorites. The bright boards would be perfect for Summer and I love the assortments with deep hues and richer flavors for Fall! I also included a platter, which is technically a nicoise salad. This originated in France and is traditionally made with tomatoes, hard-boiled eggs, olives, anchovies or tuna, and dressed with olive oil. Additionally, there were some boards comprised of items that could be layered together to make fajitas or the like. The sky seems to be the limit! 

via Crowded Kitchen



via Always Order Dessert



via Anett Velsberg

via Yummy Yummy Kitchen 

via Freut Cake

via Wholefully

via The Little Epicurean

via The Every Girl

via The Modern Proper

via The Every Girl

via What's Gaby Cooking

via Cupcakes and Cashmere

via Taste Spotting

via Saveur

via Dennis the Prescott

via Dennis the Prescott

via The Pioneer Woman

via Dennis the Prescott

via Half Baked Harvest

via Half Baked Harvest

via Foxes Love Lemons

via Half Baked Harvest

via Honest Cooking

AN EXTRA SPECIAL EASTER

My parents and I have been creating some separation during this uncertain time to keep us all safe.

BUT, NO MATTER THE DISTANCE, MY MOM WAS ABLE TO MAKE EASTER SPECIAL USING WHAT SHE HAD ON HAND.

Folding down a simple brown paper lunch bags top created an impromptu Easter basket. She then cut green construction paper into fringed grass, which lined the bag. Set inside atop crumpled up brown paper towels to create a soft nest were a few hard boiled eggs and two homemade cookies nestled inside a white paper ice cream cup. Such a simple, Spring treat.

  An Easter dinner of beef roast, rutabaga and carrot mash, fruit salad, and an Irish soda bread muffin was delivered on a compostable paper plate to my door. A little jar of ketchup was added for my roast making the meal more than complete!

CHILLED CUCUMBER AND CORN SOUP WITH AVOCADO TOASTS

This cold soup from "Dinner" by Melissa Clark has to be the quickest and most refreshing meal for Summer days when I'd rather be relaxing out by the pool or enjoying a long walk - seriously 15 min prep time tops!  And, most of the ingredients were picked up at my local farmers market, which I shared in my last post.  Melissa recommends serving with avocado toasts, which I found to be a great compliment in flavor!  And, something I can now add to my arsenal to make for a quick snack.  Together, the two can be a meal.  Or, serve the soup alone in teacups or other small bowls as a first course.

Chilled Cucumber and Corn Soup
Makes: 2 to 4
Time: 15 minutes

Ingredients:
1 lb cucumbers, peeled, halved lengthwise, and seeded
2 cups cold buttermilk (or use 1 1/2 cups plain yogurt plus 1/4 cup milk or water)
1 large garlic clove, smashed and peeled
2 scallions (white and green parts), trimmed
1/2 cup packed mixed soft fresh herbs (any combination of mint, parsley, dill, basil, and cilantro), plus more for serving
1/2 tsp sherry vinegar or white wine vinegar, plus more to taste
3/4 tsp sea salt, plus more if needed
kernels from 1 ear fresh corn
extra-virgin olive oil for drizzling

Directions:
1) In the bowl of a blender or food processor, combine the cucumbers, buttermilk, garlic, scallions, fresh herbs, sherry vinegar, and salt.  Blend until smooth.  Taste, and adjust the seasoning if needed.
2) Distribute the soup among four bowls, and serve it garnished with the raw corn kernels, the extra mixed herbs, and drizzle of olive oil.  Serve the avocado toasts alongside.

Avocado Toasts
Ingredients:
1 avocado, pitted, peeled, and thinly sliced
4 slices bread, toasted
2 tbsp crumbled feta cheese
1/2 lemon
extra-virgin olive oil for drizzling
freshly ground pepper to taste

Directions:
Smash the avocado slices on the toasted bread.  Sprinkle the crumbled feta over the avocado.  Squeeze the juice of the lemon half over the top, and finish with a drizzle of olive oil and some black pepper.