Lunchtime Crudite Platter

Here at Radish Kitchen, we are unabashedly vegetable lovers. The thought of an entire plate of crisp, colorful, crunchy veggies makes my heart swoon! There’s an entire spectrum of satisfying foods, from cupcakes (okay, now I’m craving those too) to cold veggies, and I humbly propose it’s best to embrace both ends of the soul-food spectrum. So, when a craving for the garden-grown goodies hit, I respect it.

Now, don’t be fooled by the name of this recipe. It’s certainly not just for lunchtime — although I’m sure you’ve figured that out by now. But work-from-home lunch breaks are brief, and the good news is that this recipe is easy enough to throw together between the hours of noon and one, with plenty of time to spare. All it takes is a solid variety of veggies, a few fresh herbs, and some plain Greek yogurt.

The Case for Fresh Herbs

I could write love songs about fresh herbs. They make a world of difference in every recipe, bringing a distinct herbaceousness that you truly can’t get anywhere else. And, if that weren’t enough, their versatility makes it easy to mix and match them. This recipe uses chives and mint, a winning combo, but you can exchange those two for any others you might have on hand—cilantro and parsley, dill and chives, thyme and parsley, you name it. Regardless of what you use, this is my plea for you to always have at least one type of herb on hand at all times. They’ll completely transform your day-to-day cooking, and they’re an absolute necessity in this recipe.

Keep it Colorful

Aside from the herb-yogurt dip, the vegetables themselves are the star of the show here. This recipe calls for a carefully curated selection of veggies that not only look beautiful piled onto a plate, but complement each other in freshness and bitterness. That being said, this is all but a template—wander the produce aisle, indulging yourself in any of the veggies that catch your eye. There are no rules here, only cravings.

Add Some Protein

My protein of choice on this plate was almonds, but not just any almonds. Toasted in olive oil with thyme (another herb saving the day!), they take on a warm quality that elevates the entire dish both in satiation and taste. After the almonds are toasted, pour the excess oil all over the herb dip. There’s no reason to waste that flavor-packed oil, and it pairs beautifully with cold yogurt. Feel free to experiment here! Walnuts, pecans, cashews, and marcona almonds would all be delicious—or, if you’re feeling really crazy, throw on some crispy chickpeas in place of the nuts.

Lunchtime Crudite Platter

This very-veggie crudite platter is perfect for everything from work-from-home lunches to dinner parties. Made with an array of vegetables and an irresistible yogurt dip, this is a delicious way to get your vegetables in for the day.

Serves: 4 | Prep Time: 15 | Cook Time: 10 minutes | Total Time: 25 minutes

Ingredients

• 1 English cucumber

• 4 Belgian endives

• 1 chamoya squash

• 5 small carrots

• 1 small watermelon radish

• 2 tablespoons extra-virgin olive oil, divided

• 1 cup raw almonds

• 3 sprigs thyme

• ½ teaspoon Diamond Crystal kosher salt

Herb Yogurt Dip

• 1 cup full-fat Greek yogurt

• 1 teaspoon Diamond Crystal kosher salt

• ¼ cup minced chives

• ¼ cup minced mint

• 1 lemon

• 1 shallot

Instructions

1. Prepare the vegetables. Slice 1 English cucumber into 1-2-inch pieces on a bias, slice 4 Belgian endives in half lengthwise, cut 1 chamoya squash into small wedges, slice 5 small carrots in half lengthwise, and thinly slice 1 small watermelon radish. Arrange the vegetables on a platter.

2. In a small skillet over medium-low heat, add 2 tablespoons olive oil, 1 cup raw almonds, 3 sprigs thyme, and ½ teaspoon kosher salt and toss to combine. Toast for 5-8 minutes, watching carefully, until the almonds are fragrant and the olive oil appears golden. Remove the almonds from the oil and add to the platter. Set the fragrant oil aside.

3. To prepare the dip, add 1 cup Greek yogurt, 1 teaspoon kosher salt, ¼ cup minced chives, and ¼ cup minced mint to a medium-sized bowl. Zest 1 lemon and mince 1 shallot, then add to the bowl. Finally, juice the zested lemon into the yogurt. Whisk together until combined. Drizzle the leftover oil from the toasted almonds all over the top of the yogurt. Serve cold.