Turkey kru-dEE-tA with Yam-mus!

In anticipation of Thanksgiving Day, diners will often skip breakfast so the tummy can save calories for the big meal. 

However unexpected delays (i.e. late arrivals, waiting for half-time, last minute oops, etc...) will make the wait seem like forever before the feast is finally(!) placed on the table.

To avoid guests from getting cranky, consider making a Vegetable Platter along with Garnet Yam Hummus to keep the famished from fainting.

Let's get started...

Step 1: Harvest Veggies...

...or purchase an attractive assortment.  While the number of vegetables will determine how large of a platter you will need, it is nice to have at least 5 contrasting colors to represent the turkey's back feathers.

Practically any raw vegetable can be used for this crudite platter, I cut the following readily available (and affordable) vegetables into 4-5" lengths:

• 1/2 lb Green Beans
• 2 Red Peppers (one of which has 3 rounded ends on the bottom.  Save the bottom 2" of this pepper to make the head)
• 4-5 Celery stalks
• 3-4 Carrots
• 1/2 Cucumber
• 1/2 Yellow Squash

*While the photo shows green pepper, my 18" platter would not accomodate all the veggies, so the green peppers were not included in the final arrangement

For the yummy Hummus I gathered the following:

• 3  medium Garnet Yams (cooked until soft in oven, boiling water or microwave)
• 2 cups Chickpeas, drained
• 3 Tbsp Olive Oil
• 2 Tbsp Lemon Juice
• A pinch or two of Ground Cumin, Cayenne, Salt
• Garlic to taste

Comments

[scoochmaroo]

So fun! What a great display.

[kcli]

;-)