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Vegetable Buffet Platter
Buttermilk Dressing (below)
1 1/2 cups small broccoli flowerets
1 1/2 cups small cauliflowerets
1 med. red bell pepper, cut into strips
1 med. yellow bell pepper, cut into strips
1 small zucchini, sliced diagonally
3 med. carrots, sliced diagonally
3 yellow crookneck squash, sliced into rounds
3 cucumbers, peeled or unpeeled, sliced into rounds
Prepare Buttermilk Dressing.
Arrange vegetables in separate sections on serving platter. Serve with Buttermilk Dressing.
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Buttermilk Dressing
1/2 cup mayonnaise or salad dressing
1/3 cup buttermilk
1 Tbsp. chopped fresh parsley
1/2 tsp. instant minced onion
1/4 tsp. freshly ground pepper
1/8 tsp. salt
1 garlic clove, crushed
Shake all ingredients in tightly covered container. Refrigerate at least 2 hours. Shake before serving. About 3/4 cup dressing.
Chef's Note: Make this appetizer even simpler by buying the veggies already cut up from your supermarket's salad bar section.
And I find chopsticks frankly distressing. Am I alone in thinking it odd that a people ingenious enough to invent paper, gunpowder, kites and any number of other useful objects, and who have a noble history extending back 3,000 years haven't yet worked out that a pair of knitting needles is no way to capture food?
~Bill Bryson
Other names for a pie are: pastie, oggie, piraski, piragie, patty, and pierogi. More common names include: streusel, tart, turnover, and crumble.
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