This article was originally published in June 2013
Make eating your vegetables a delightful part of the day with fun combinations of dips and dippers just right to enjoy as an afternoon snack or as a light lunch outside in the sunshine.
Rainbow carrot sticks
Appeal to your eyes as well as your taste buds with a bunch of our organic rainbow carrots in orange, purple, creamy yellow and ivory.
Slice these petite members of the cruciferous family or trim smaller specimens and dip them whole for a pleasing crunch.
Snag a bag from our grocery aisles or take home a bunch of dinosaur kale and bake your own with this easy recipe.
Trim ends, then blanch these beauties until crisp tender or brush lightly with olive oil; dust with salt and pepper; and grill until tender, flipping once.
Trim the stem end and try these raw, lightly steamed or blanched until bright green and crisp-tender, about two minutes.
Broccoli and cauliflower
Blanch bite-size florets until crisp-tender, about two minutes. Cut into cross sections for easier snacking.
Sugar snap peas
Look for pods that are firm, crisp and snappy. Fold back the stem and pull to remove the fibrous string and savor before their short season ends.
Five tasty dip recipes to try
- Dilly Dip: a nondairy delight.
- Persian Eggplant and Yogurt Dip: cool and hearty.
- Bright Green Edamame Hummus: gloriously green.
- PCC Roasted Pepper and Artichoke Tapenade: also available in the PCC Deli.
- Zucchini Hummus: fresh and spicy.
Try our recipe for Tuscan Bean Dip.