Best Kickin Crudite With Mediterranean Relish Recipes

Crudite with Mediterranean Relish image

Provided by Bobby Flay

Time 1h5m

Yield 4 servings

Number Of Ingredients 11

2 teaspoons olive oil
1 cup finely chopped onion
1 tablespoon garlic, minced
1 cup canned crushed tomatoes with added puree
1 teaspoon fresh lemon juice
1/4 cup coarsely chopped drained oil-packed sun-dried tomatoes
1/4 cup pitted green olives
1/4 cup fresh basil leaves
4 large drained canned artichoke hearts
2 tablespoons chopped fresh parsley
2 tablespoons toasted pine nuts

Steps:

Heat oil in medium nonstick skillet over medium heat. Add onion and saute until just beginning to soften. Add garlic and cook for 1 minute. Stir in tomatoes and lemon juice. Bring to simmer, remove from heat. Combine sun-dried tomatoes and next 5 ingredients in processor. Process until vegetables are finely chopped. Transfer to medium bowl, stir in tomato mixture. Season with salt and pepper. Serve with vegetables.
Baby carrots Radishes Fresh green beans Yellow and red pear tomatoes Red, yellow peppers Pita chips

Skeleton Crudite image

Provided by Food Network

Categories appetizer

Time 20m

Yield 4 1/2 cups

Number Of Ingredients 22

3 cups lowfat yogurt
1 cup mayonnaise
1/2 cup peach jam
1 tablespoon orange juice
1/2 teaspoon curry powder
1/2 teaspoon pepper
1 zucchini sliced in half lengthwise and cut into 1/2 - inch slices
1 yellow squash sliced in half lengthwise and cut into 1/2 - inch slices
6 ribs celery cut in half lengthwise and into 4- inch pieces.
1 cucumber sliced into wedges
1 carrot cut into sticks
10 baby carrot fingers
1 red pepper cut into 2-inch thick strips
1 yellow pepper cut into 2-inch thick strips
2 broccoli florets
2 cauliflower florets
10 snow peas
2 cherry tomatoes
2 mushrooms
1 radish
4 green beans
2 yellow beans

Steps:

Stir together yogurt, mayonnaise, peach jam, orange juice, curry powder and pepper in a skull size bowl or scooped-out head of lettuce. Refrigerate.
Assemble skeleton.

Crudites with Mediterranean Relish image

Yield Serves 6

Number Of Ingredients 12

2 teaspoons olive oil
1 cup finely chopped onion
1 tablespoon chopped garlic
1 cup canned crushed tomatoes with added puree
1 teaspoon fresh lemon juice
1/4 cup coarsely chopped drained oil-packed sun-dried tomatoes
1/4 cup pitted green olives (about 10)
1/4 cup (packed) fresh basil leaves
4 large drained canned artichoke hearts
2 tablespoons chopped fresh parsley
2 tablespoons toasted pine nuts
Assorted vegetables

Steps:

Heat oil in medium nonstick skillet over medium heat. Add onion and sauté until just beginning to soften, about 3 minutes. Add garlic; sauté 30 seconds. Stir in canned tomatoes and lemon juice. Bring to simmer. Remove from heat.
Combine sun-dried tomatoes and next 5 ingredients in processor. Using on/off turns, process until vegetables are finely chopped. Transfer to medium bowl. Stir in tomato mixture. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Serve with vegetables.

Blanched Crudites image

Provided by Ina Garten

Categories appetizer

Time 12m

Yield 4 to 6 servings

Number Of Ingredients 13

1 pound asparagus
1 pound carrots, sliced diagonally in 1-inch chunks
1 pint cherry tomatoes
2 heads radicchio
Herb Dip, recipe follows
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayonnaise
4 scallions, white and green parts, minced
2 tablespoons fresh parsley leaves, minced
1 tablespoon fresh dill, minced
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Steps:

Prepare a large pot of boiling salted water, and fill a large bowl with ice water.
Remove the tough bottoms of the asparagus stalks. If they are thick, peel the stems half-way up the stalk.
Add the carrots to the pot of boiling water and blanch for 1 minute. Immediately remove the carrots with a slotted spoon and plunge them in the bowl of ice water. Drain the carrots when fully cooled.
Add the asparagus to the boiling water and blanch for 1 minute. Immediately remove the asparagus with a slotted spoon and plunge them into the reserved bowl of ice water. Drain the asparagus when fully cooled.
Slice the radicchio into wedges.
Arrange the carrots, asparagus, cherry tomatoes, and radicchio on a platter and serve with the Herb Dip.
Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.