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We leave many a holiday party feeling bloated and yucky. One reason is because today’s buffets are filled with an over abundance of fried food, beef, bread and cheese that all go clunk in your stomach.
So this year, make sure to serve a good portion of vegetables along with the rest of your party foods and mark my words, people will come up to you and say…
“Wow, your food is so good!”
One of the easiest ways is a platter or roasted and raw veggies, served with a tasty dip. I’ve made the recipe below four times already this season for various parties. It’s always a winner.
And on a nostalgic note – let’s visit some holiday Food Parties! of the past for other great ideas:
Still need a gift? Try culinary.
Home for the holidays and looking for a classic watering hole to show out of town guests “the local hood?” Click here.
Roasted Red Pepper Walnut Dip (Muhammara)
Makes 1 ½ cups
This is a favorite dip for roasted vegetables that also works nicely as a refrigerated condiment for vegetables and grains. Recipe from Cool Cuisine – Taking the Bite Out of Global Warming.
2 red bell peppers
2 tablespoons juice from the roasted peppers
½ cup walnuts
2 cloves garlic
2 slices whole wheat, nine-grain bread (substitute gluten free bread ok)
1/2 – 1 habañero pepper, seeded and coarsely chopped
1 tablespoon pomegranate molasses
2 teaspoons balsamic vinegar
1 tablespoon walnut oil (can substitute olive oil)
1 teaspoon ground cumin
1 teaspoon salt
Preheat oven to 375°. Place peppers on baking sheet and bake for 20 minutes, or until blackened on all sides, Remove from oven. Put the peppers in a bowl or plastic bag and cover. When cool, slit the bottom and pour juice into a food processor (avoid the seeds as much as possible). Peel off skins and remove remaining seeds. Set aside.
Reduce the oven to 350°. Put walnuts on baking sheet and lightly toast for 8 minutes. Remove from oven. Chop coarsely 2 tablespoons and set aside for garnish.
Add the peppers, the remaining walnuts and ingredients into a food processor and blend well. It’s best to grind the non liquid ingredients first, then add liquid. Transfer to a serving bowl and garnish with reserved walnuts.
Serve with a platter of roasted and raw veggies.
Can be made the night before and refrigerated over night.
