It's Spring. Every week, I prepare a vegetable display for one of my clients. Tired of just raw vegetables, I started blanching and roasting some of the veggies to add appeal. I like to use curry powder as well as other spices to add interest.
We are already lucky in Santa Barbara as we are close to the farming areas in the county. The local Farmers Market brims with great produce this time of year. I use about ten different vegetables for the tray and make pesto and hummus dips to serve alongside.
See you at the Farmers Market...
Chef Michael Hutchings