Recipes and Links

Marinated Cold Veggie Platter with Dijon Vinaigrette

Serves: 4


1 (14 oz) can or (10 oz) frozen box of artichoke hearts

1 (10 oz) frozen box or 2 cups of fresh green beans

1 (10 oz) frozen box or 2 cups fresh asparagus spears

2 Tbsp reduced-sodium chicken broth (start with ¼ cup and simmer it down to 2 Tbsp)

4 tsp Flying Olive Garlic, Gremolata, or Lemon Extra Virgin Olive Oil

1 Tbsp fresh, chopped thyme

1 Tbsp white wine or Flying Olive Sicilian Lemon Balsamic Vinegar

2 garlic cloves, minced

½-1 Tbsp mustard (I like Grey Poupon grainy or country mustard for this but it adds a little kick. Stick with ½ Tbsp and taste or the milder Grey Poupon)

1 tsp dry mustard

¼ tsp salt

Freshly ground black pepper

½ pint cherry tomatoes, various colors if available, sliced in half around the middle

1 hard cooked egg, finely chopped, if desired

1 Tbsp minced Italian (flat-leaf) parsley


If using packaged, frozen artichokes, green beans, and asparagus, follow the package directions for preparing. If using fresh veggies, Steam them until crisp-tender, about 4 minutes for the beans and asparagus. When done cooking, plunge the veggies into an ice bath to stop the cooking. Drain well and blot on paper towels. Arrange on a large platter in an attractive pattern. Rinse the tomatoes and add to the arrangement.

Add the broth, Flying Olive EVOO of Choice, thyme, wine or Flying Olive Balsamic Vinegar, garlic, Dijon mustard, dry mustard, salt, and pepper to a food processor. Putting a clean towel over the opening, pulse until fairly smooth. Drizzle or brush the veggies with the dressing. Sprinkle with the egg, if desired, and parsley. Cover tightly with plastic wrap and refrigerate up to 8 hours or overnight.

Let stand at room temperature 30 minutes before serving.

Submitted by Chuck and Barb L.