A generous squeeze of lemon and a sprinkle of salt is what distinguishes good crudités from bad. (That, and no baby carrots.) The pickles and raw vegetables here keep things light before a heavy meal (as in, this pork roast, polenta, and red wine spaghetti), but feel free to mix and match depending on whatever’s your favorite. Serve with this creamy Pine Nut and White Bean Dip and zippy Pistachio and Mint Pesto. These recipes are

At Devour It Catering our platters

At Devour It Catering our platters have been designed to offer a complete catering solution. Variety is the key, and we have a large number of combinations to suit any situation, including breakfast meetings, lunches, morning and afternoon teas, functions and picnics.

INGREDIENTS

2–3 lb. mixed raw vegetables (such as endive, cauliflower, carrots, radishes, and/or fennel), cut into bite-size pieces
1–2 lb. mixed pickled vegetables
8 oz. mortadella or other pork charcuterie, thinly sliced
Grissini breadsticks, olives, and/or almonds (for serving)
½ lemon
Flaky sea salt

Pistachio and Mint Pesto

Pine Nut and White Bean Dip
RECIPE PREPARATION
Arrange raw and pickled vegetables, mortadella, and breadsticks on a large platter in an aesthetically pleasing way. Squeeze lemon over raw vegetables; season with sea salt. Serve with dips.

RECIPE PREPARATION

Arrange raw and pickled vegetables, mortadella, and breadsticks on a large platter in an aesthetically pleasing way. Squeeze lemon over raw vegetables; season with sea salt. Serve with dips.