Antipasto Platter

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 all from Montreal’s cozy-cool coffee-pizza-wine restaurant Elena.

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