Decorative Vegetables Recipe: KinderArt ®
DECORATIVE VEGGIES RECIPE
Submitted by: Amanda Formaro [Amanda is the crafty, entrepreneurial mother of four children. www.amandascookin.com]
A picnic or holiday table adorned with decorative vegetables is pleasing to the eye as well as appetizing! Making fresh vegetables look like the pros do does not have to be difficult. Here are some ideas to get you started:
Cut off both ends of a cucumber. With a potato peeler, peel one strip
all the way down the cucumber Move over about the width of the strip you
just peeled and leave the skin in tact. Then peel again, then leave the
skin again, causing a striping effect all the way down the cucumber.
Slice cucumber into 1/4 inch thick rounds.
Cut off both ends of a cucumber. With a potato peeler, peel entire
cucumber. Slice in half lengthwise. Gently scoop out the seeds of the
cucumber by loosening with a knife and removing with a spoon. Slice into
1/4 inch thick slices, creating half moons. You can also create slices
similar to donut holes by cutting the ends off, peeling, then cutting in
half, but not lengthwise. Then carefully remove the pulp with a knife.
Slice as above.
Peel carrots, cut off ends and cut in half length wise. Use a potato
crinkler (a tool for making crinkle fries) to create these attractive
Peel carrots, cut off ends. Slice carrots into thin strips, about 1/4"
Cut off ends of a zucchini and slice into rings. Using a small heart
shaped cookie cutter or a sharp knife, cut rings into heart shapes.
Cut vertically almost through 4 times, put in iced water 30 mins.
Celery looks wonderful if you don't cut off the leafy ends. Scallions
(green onions) and sliced bell peppers look beautiful all on their own
and require no further decorations. Cherry tomatoes are also lovely, but
you may slice them in half if you like, gently empty them and fill with
tuna fish. Broccoli and cauliflower spears need no dressing up, and
let's not forget sliced boiled eggs.
Yellow, red and/or green peppers make a great accent to your picnic
table. Simply cut open the top and clean out the seeds. Fill with sliced
peppers of another color, celery or carrot spears or bread sticks. The
possibilities are endless!
by: Time-Life Books
Scrumptious Recipes for Cooks Ages 9 to 13
Kid's Party Cookbook
by: Penny Warner
Recipes for all sorts of foods that kids like and can fix themselves or with minimal help from parents.
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© KinderArt ®
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