What’s Cooking in Gail’s Kitchen? The Chow Down: Relish Charcuterie! Everyone knows the best defense is a good offense, especially when it comes to group gatherings and holiday parties. Low-calorie items are always a wise choice. Keep it healthy with a nice assortment of raw veggies packed with nutrients and fiber. Besides, they’re colorful and festive. By filling a plate with appealing choices like these, you can splurge later on with a sampling of dessert.
1 head celery, with stalks and ribs
3 large carrots, cut into strips
7 ounces pimento stuffed queen olives
10 ounces grape tomatoes
1 pint sweet gherkins
8 ounces wild caper berries
6 ounces Kalamata olives, pitted
12 ounces imported pepperoncinis
1 bunch garden radishes
1 red onion, thinly sliced
Wash all fresh vegetables in cold water. Pat dry on paper towels. Chop and slice as needed in unique shapes. Use small dip bowls for height and color. Arrange ingredients on a nice platter so designs are appealing to the eye. It is better to keep it looking full by switching around shapes and color. Small plates and toothpicks or skewers encourage snacking.