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1
Bring a large pot of water to a boil and salt generously.
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2
Fill a large bowl with ice water and salt it generously as well Drop the beans into the boiling water and cook, uncovered, until crisp-tender, about 2 minutes.
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3
Scoop them out of the water and immediately plunge the beans into the ice water, to stop their cooking and set the color.
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4
Cool, remove them from the ice bath, and pat dry.
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5
Repeat with the broccoli, cauliflower, or asparagus cooking each until crisp tender.
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6
If using sugar snaps or fennel they may be served raw or cooked depending on their flavor or your preference.
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7
Attractively arrange all the vegetables on a large serving platter and serve with the dip of your choice.
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8
1/2 cup roasted red peppers (about 4 ounces)
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9
6 sun-dried tomatoes, packed in oil, drained
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10
1/4 cup drained or Greek style yogurt, method follows
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11
1 tablespoon extra-virgin olive oil
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12
1/2 teaspoon honey
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13
1/2 teaspoon kosher salt
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14
1/4 teaspoon minced thyme, optional
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15
1/8 to 1/4 teaspoon finely grated orange zest
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16
Freshly ground black pepper
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17
Combine all the ingredients in a blender, and process until smooth.
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18
Serve now or refrigerate until ready to serve.
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19
To make drained yogurt: Place 1/2 cup of plain whole or low-fat milk yogurt in a coffee filter set in a sieve or colander in the sink or over a bowl.
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20
Set aside for 1 to 2 hours until thickened.
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21
Discard the water whey and use the yogurt as desired.
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22
1 clove garlic
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23
1/4 teaspoon kosher salt
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24
1 cup fresh basil leaves, washed
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25
1 cup mayonnaise
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26
2 tablespoons extra-virgin olive oil
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27
1 tablespoon Dijon mustard
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28
1 tablespoon water
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29
1/2 teaspoon freshly squeezed lemon juice
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30
Chop the garlic with the salt, and then use the flat side of the knife to mash and smear the mixture to a coarse paste.
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31
In a blender combine the garlic paste, with the remaining ingredients and process until smooth.
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32
Transfer the sauce to a bowl, cover and refrigerate for at least 30 minutes before serving so the flavors come together
