Veggie Tasting Party

Submitted by taylork on Wed, 01/02/2013 - 14:31
Spanish PDF: 
application/pdf iconVerduras cortadas.pdf
Ingredients: 

Any whole, raw vegetables such as:

  • broccoli
  • bell peppers
  • carrots
  • cauliflower
  • celery
  • cucumbers
Instructions: 
  1. Set up an area by the sink with a garbage can, snack bags, large storage bags or containers, cutting board, and knives.
  2. Wash vegetables using a produce brush.
  3. Cut off the bottom of the vegetable bunches (celery, broccoli, cauliflower) or trim the ends of vegetables (bell peppers, carrots, cucumbers).
  4. Wash vegetables again if soil is visible.
  5. Cut vegetables into desired sizes.
  6. Sort into snack sized bags for lunches and take-along snacks. A larger container with a variety of small pieces is nice for snacks at home or for easy use with meals.
  7. Refrigerate for later use.
Tips: 
  • Prepared, raw vegetables last longer if air is squeezed out of bags before sealing.

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