Veggie Skeleton Recipes

Steps:

• Arrange the veggies on a platter in the shape of a skeleton, top with an appropriate sized bowl of veggie dip for the head.

Steps:

• For the head fill a small bowl with your favorite dip. Take six small broccoli florets and press.
• one at a time lining the top edge of the bowl for hair. Slice an olive and press two rounds in the.
• dip for eyes. Take a small slice of red or yellow pepper for the mouth.
• For the body layout five cucumber rounds below the bowl of dip.
• For the rib cage lay out 8 slices of red bell peppers over the cucumber rounds, four on each side.
• Take the two green beans and layout one on each side of the first cucumber as shoulder blades.
• For the arms connect a baby carrot on each side of the green bean. For elbows layout a small.
• cauliflower floret below each baby carrot. Add another baby carrot below each cauliflower.
• floret. Add little slices of celery for hands.
• Below the last cucumber add three large cauliflower florets and layout 2 inch slices of celery for.
• the legs. Add two small cauliflower florets below each celery stock for knees. Finish the legs.
• with two small 1inch slices of celery below each knee. Add detail to the legs by adding a sugar.
• snap pea to each leg.
• Add slices of mushroom as feet.

Steps:

• For the herb dip: Combine the spinach, parsley, scallions, dill, lemon juice and olive oil in a food processor and process until smooth. Add the sour cream, cream cheese, 1 teaspoon salt and a generous amount of black pepper. Process to make a smooth dip. Transfer to a serving bowl and refrigerate while you make the veggie witch, or refrigerate up to 1 day.
• For the vegetable witch: Bring a large pot of salted water to boil and prepare an ice bath. Add the asparagus to the boiling water and simmer until bright green, about 2 minutes. Transfer to the ice bath to cool. Remove with a slotted spoon and pat dry. Add the green beans to the boiling water and simmer until bright green, about 2 minutes. Transfer to the ice bath to cool. Remove with a slotted spoon and pat dry.
• Set a large cutting board or platter on the counter with the short side closest to you. Arrange the broccoli florets in an inverted triangle on the lower half of the cutting board to make the witch's face. Add the radish slices for eyes and top with the cherry tomato slices for eyeballs. Add a spinach leaf right above each eye for eyebrows. Cut a 2-inch length from the pointy end of the carrot for the nose then cut a thin slice from the remaining piece of carrot on the bias for the mouth and arrange both pieces on the face.
• Arrange the green beans, pointy side down, on each side of the face for hair. Arrange the longest asparagus spears in a triangle shape at the top of the face for the witch's hat. Trim the remaining spears and arrange on the top left of the hat to make a crooked point for the hat.
• Gather the microgreens or arugula at the top of the face for bangs. Arrange the cucumber slices horizontally over top to make the brim of the hat so the bangs stick out. Cut a thin lengthwise slice from the carrot and trim to make a band for the hat. Set the baby bell pepper slice in the middle to make a buckle.
• Arrange the rainbow baby carrots, celery and cauliflower around the witch to fill in the platter. Serve with the dip.