The best thing to go with a plate of fresh spring vegetables is a flavorful dip.
,” which is brimming with ideas to turn a plate of fresh spring vegetables, among many other snackable foods, into a proper meal. The book boasts dips and spreads, pickles, crackers and even some lightly cooked items to keep on hand for when you need to fill out a mostly “open the packages” snack platter. Hisis one such recipe, stocking you with the springy spears in a tangy vinaigrette.
But often, my favorite snack platter is a good ol’ refreshing plate of raw crudités bolstered by a dip that anchors all that bright leanness with a hearty punch of flavor and, well, fat. My favorite is the simple, which transforms salty anchovies and a bracing amount of garlic into a silky bath — with plenty of butter and olive oil, mind you — for my raw veggies.
But when I want the dip to involve a little more work and have even more dimensions of flavor, I make this. Blistered eggplant is pureed with tahini until silky smooth, then topped with fresh grated ginger, coconut yogurt and a generous dollop of tomato chutney spiced with chaat masala. It’s vegan too, if that helps sell you on the idea even more.
. It’s floral, rich and nutty, and the perfect complement to all those candy-sweet veggies I’ll be eating for breakfast, lunch and dinner .Marinating is wonderful for super-fresh springtime asparagus. You cook it immediately, shock in cold water, then combine with a zesty marinade. Hot, sweet mustard gives the marinade distinction, but you can use Dijon or any other hot or horseradish mustard if that’s what you have on hand.
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