Recipes

Cooking Times

Ready in: 45 minutes
Prep time: 15 minutes
Cook time: 30 minutes
Serves: 8-10

Ingredients

• 1 box crackers of choice
• 1/2 bag Carrot Chips
• 1 bunch Red Radishes
• 1 cup Broccoli
• 1/2 cup blueberries
• 1 bunch of grapes
• 1 cup grape tomatoes
• 1/2 English cucumber, sliced
• 2-3 Red Beets
• 1 bulb Fennel
• 6 slices of provolone cheese, cut into squares
• 1/2 cup kalamata olives
• 1/2 cup cashews
• 1/2 cup jam
• 1 bunch Dill
• 2 cans garbanzo beans, rinsed and drained
• 1/2 cup Cilantro
• 2 jalapenos, seeds discarded
• Juice of two limes
• 1/3 cup tahini
• 1/2 tsp cumin
• 1/2 tsp garlic
• 1/4 tsp cayenne pepper
• 2-3 tbsps water
• 2 tsps vinegar
• Olive oil
• Salt, to taste

Directions

1. Wash the radishes, broccoli, beets, fennel, and dill. Cut the broccoli into bite size florets, thinly slice the fennel bulb, and remove the greens from the beets and radishes. 2. To cook the beets, place them in an Instant Pot and add 1 cup of water. Set the time to 16 minutes and let them natural release for 10 minutes. You can also boil the beets in a medium sized pot for 20-30 minutes or until fork tender. 3. While the beets are cooking, prepare the cilantro hummus. Combine the garbanzo beans, cilantro, jalapenos, lime juice, tahini, olive oil, 1 teaspoon salt, cumin, garlic, cayenne pepper and 2-3 tablespoons of water into a food processor or blender and blend until smooth. Add more water if needed to get the desired consistency. Transfer hummus into a small bowl and set aside. 4. When the beets are ready, remove the lid and use tongs to transfer the beets to a cutting board. Cut off the ends of the beets and use a paper towel to wipe off the skins. Chop into bite size pieces and add 2 teaspoons oil, 2 teaspoons vinegar, and ½ teaspoon salt and combine. Use toothpicks to serve. 5. Add the cilantro hummus to the board the arrange the veggies, cheese, crackers, blueberries, tomatoes, olives, cashews, and jam onto the board. Garnish with sprigs of dill. Recipe courtesy of You Care Self Care