Roasted Vegetable Platter

We know that Thanksgiving 2020 is probably going to look a little different for most of us this year. If you are used to having a large gathering, downsizing your menu and vision can seem a little sad. Our tip for enjoying the holiday to the fullest is to prepare your menu as you would any other year. If Thanksgiving doesn’t feel like Thanksgiving without 10 side dishes, go ahead and make your traditional full menu! We suggest that this year you downsize the quantity but not the scale of your traditional Thanksgiving menu. We all need a little holiday cheer after the strangest year of history, plus, who doesn’t love Thanksgiving leftovers?

Even with a small gathering, we love to have an appetizer out and ready for our guests to arrive. Because a traditional Thanksgiving menu is loaded with carby side dishes, we like to keep appetizers light. Save the baked brie for other winter gatherings. We love this roasted vegetable platter because all of the components can be made the day before. We love the addition of the romesco sauce and the lemon aioli to provide a zesty punch, but you can serve the vegetables with any dipping sauce you enjoy. All it takes is some quick assembly on Thanksgiving Day and you will have a gorgeous appetizer to set the tone for a festive holiday dinner. We have gone ahead and listed out every vegetable and dip on the platter that we used in the recipe below, but we encourage you to plan out your platter so that you do not have any repeating vegetables in your main dinner menu.

Roasted Vegetable Platter

  • Servings: 6-8
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A healthy and robust appetizer platter to have waiting for your Thanksgiving guests!

Ingredients

  • 1 head of cauliflower, stem removed and cut into florets
  • 1 acorn squash, seeds removed and sliced into wedges
  • 1 package petite rainbow carrots
  • 3 beets, rinsed, peeled, and sliced into wedges
  • 1 can of artichoke hearts, rinsed and drained
  • 1/4 cup olive oil
  • salt and pepper to taste
  • romesco sauce, or dip of your choice
  • lemon & garlic aioli, or dip of your choice

Directions

  1. Preheat the oven to 400 degrees.
  2. Prep the vegetables that need roasting (cauliflower, squash, carrots and beets) so that all of them are peeled, have their seeds removed, and are chopped into large bite sized pieces. Lay the vegetables on a cookie sheet or two so that they are in a single layer. Drizzle with the olive oil and season with salt and pepper.
  3. Roast the vegetables until they are fork tender, anywhere from 30 – 40 minutes. Remove the vegetables from the oven and let cool so that they are warm or room temperature. If you are making the vegetables the day before, refrigerate and bring out to room temperature at least 30 minutes before serving.
  4. Serve the vegetables on a platter with romesco sauce and lemon aioli, or any dips of your choice. Serve with small forks and/or toothpicks to allow your guests to help themselves.


Jewish Deli Brunch Board

We aren’t sure if our Yom Kippur “break-the-fast” dinner is one of our favorite meals because it is breakfast-for-dinner on steroids, or if it’s one of our favorite dinners because we have spent the previous 24 hours abstaining from food. In normal (non-Covid) years, our mom hosts a huge Break-The-Fast with a bunch of our family friends. Everyone contributes to the menu and we usually have everything from Baked French Toast, to our Green Chili Egg Bake, to coffeecake and cookies. The star of the show, however, is the giant buffet of Jewish deli bagels and accompaniments. Today we are giving you a quick rundown of our favorite must-haves, and how to present them to wow your starving Yom Kippur guests or anyone coming over for a fun weekend brunch. As with any of our board recipes, you can make as much of the board ingredients as you like from scratch, but can easily cut back on time and effort by purchasing the items pre-made.

Break-The-Fast Jewish Deli Board

Makes: 8 servings

Prep Time: 30 minutes if you buy everything pre-made

Ingredients:

  • 8 assorted bagels, sliced
  • 16 oz whipped cream cheese
  • 16 oz smoked white fish
  • 16 oz egg salad
  • 1 lb lox (smoked salmon)
  • 2 heirloom tomatoes, sliced
  • 8 oz cherry tomatoes, halved if they are large
  • 1 cucumber, sliced on a bias
  • 2 avocados, sliced
  • 1/2 red onion, thinly sliced
  • 4 boiled eggs, cut in half
  • 8 oz mixed olives (we used kalamata and castelvetrano)
  • Mixed herbs (dill, parsley, chives) for garnish, optional

Directions:

  1. Put the dips (cream cheese, white fish and egg salad) into small ramekins for serving on the board. Top each with appropriate garnishes and place on the board. We like to top the white fish with dill sprigs, the egg salad with chives, and the cream cheese with Everything Bagel Seasoning. Place each of the ramekins on the board, along with the smoked salmon.
  2. Add to the board with slices of tomato, cucumber, red onion, and avocado in various places, alternating with different vegetables in different spaces to distribute colors and ingredients to all sides of the board.
  3. Fill in the board with cherry tomatoes, hard boiled eggs, and mixed olives. Serve with sliced bagels and utensils for each of the spreads.

Mezze Board

Creating an appetizer board is our go-to vehicle for feeding mouths as they walk through our door. There is always a little something for everyone and for some reason having more appetizers feels less stressful than having one and hoping it’s a winner. We love Greek food and often make a dinner party menu featuring this type of cuisine. Keeping that in mind, we set out to make a board of Greek appetizers (mezze) that mostly stays away from our traditional meat and cheese boards. If you feel like over-achieving you can make many of these items from scratch, but to save time we have purchased them from Trader Joe’s. Pro Tip: whenever we purchase a pre-made dip from the grocery store, we always give it a little TLC before serving. For this board we used Trader Joe’s labneh and hummus; we transferred each into smaller bowls and drizzled olive oil and red chili flakes on the labneh and olive oil and everything spice on the hummus. It’s a small touch that makes the board look better and less like you just got home from the grocery store. 

Mezze Board 
Makes: 8 servings 
Prep Time: 25 minutes    Total Time: 25 minutes 

Ingredients: 

  • 1 container small tomatoes on the vine 
  • 1 English cucumber, sliced on a bias
  • 1 block (6-8 oz) feta cheese, cut into bite-sized cubes
  • 1 container dolmas 
  • 1 jar of grilled, marinated artichoke hearts, drained 
  • 1 jar Greek olives, drained 
  • 1 bag of Trader Joe’s Olive & Herbs Mixed Nuts, or similar 
  • 1 package pita, cut into small wedges 
  • 1 container hummus
  • 1 container labneh 
  • 1/4 cup olive oil 
  • red pepper flakes 
  • Everything Bagel Spice 

Directions: 

  1. Prep the ingredients that need a little TLC. Slice the cucumber into thick slices on a bias. Cut the feta into large chunks. Drain the dolmas, artichoke hearts, and olives. Cut the pita into wedges. 
  2. Transfer the hummus and labneh (or any other dips) into small ramekins or bowls that will fit on your board. Top each dip with a tablespoon or two of olive oil. Sprinkle red pepper flakes on the labneh and Everything Bagel Spice on the hummus. 
  3. Arrange the platter. Start by putting the two ramekins of dips onto the platter. From there, layer each of the ingredients in at least two places on a large board. We try and mix and match the ingredients but also make sure that dry ingredients like the pita or mixed nuts stay dry by being placed near a ramekin. Once the board is full and assembled, serve immediately. 

Pate & Cheese Board

We hope everyone has had a nice recovery from the Super Bowl this weekend! While February seems like a low key month after the holidays, we have a marathon of events including the Super Bowl, The Academy Awards, and Valentine’s Day all happening within weeks of each other. In contrast to our punny Golden Globes Menu, we have created some simple, yet elegant, small bites for the Academy Awards. If you have been following us at Tuck & Tate, you know we love a good cheese board. They are so easy to assemble and always a crowd pleaser. To up our game for the Academy Awards we have included pate, charcuterie, and all the appropriate accompaniments.

Pate & Cheese Board
Makes: 6-8 servings
Prep Time: 15 minutes Total Time: 15 minutes

Ingredients:

  • 1/4 lb prosciutto, thinly sliced
  • 1/4 lb soppressata, thinly sliced
  • 1 package pate (we used a peppered pork pate)
  • 1 wedge blue cheese
  • 1 wedge goat cheese, cut into bite sized pieces
  • 1 cup castelvetrano olives
  • 1 small jar Dijon mustard
  • 1 small jar fig preserves or honey
  • 1 green apple, thinly sliced
  • various thick crackers or toast, for assembling small bites

Directions:

  1. Assemble the ingredients on a medium-sized cutting board or serving platter. Be sure to include small spreading knives, forks, and spoons for each item, as needed.

Cheese Board: Winter Edition

It’s no doubt that we love ourselves a good cheese board at Tuck & Tate. When thinking about winter cheese boards, the first thing that came to mind was creating a board that was versatile enough to go to any holiday celebration, including New Year’s Eve. We wanted items that were tasty but felt light so as to not overshadow the decadence that typically comes with holiday menus. For detailed steps on constructing these appetizer dream boards, read through our Cheese Board: Fall Edition post found here.  

Cheese Board: Winter Edition
Serving Size: 8-10 servings 
Prep Time: 20 minutes   Total Time: 20 minutes 

Ingredients On This Board (all from Trader Joe’s):

  • 1 wedge of Brie cheese
  • 1 wedge of Creamy Toscana Cheese soaked in Syrah
  • 1 round of Camembert cheese 
  • 1 package assorted charcuterie meats
  • 1 package of asparagus
  • 1 package green beans
  • 1 tub of Everything Bagel Yogurt Dip
  • 1 container raspberries
  • 1 container blueberries
  • 2 cups of 3 seed beet crackers 
  • 2 cups of pistachio & pomegranate crackers 

Directions:  

  1. Start to assemble by placing the cheese on the board. Keep it spread to various corners. Add the dip to a serving dish and place in the center of the board.
  2. Add the ingredients on the board and try to mix types of foods and colors throughout. You can keep the board at room temperature for 2 hours before serving or assemble and serve immediately. 

Cheese Board: Autumn Edition

When hosting events, there is nothing we love more than putting together a cheese board. It can be assembled ahead of time and is a great distraction for your guests if you are still doing some preparation in the kitchen. It is the perfect vessel for putting many different foods together and looks spectacular when people walk in the door. We made the Autumn edition of our cheese board for Thanksgiving using ingredients that were seasonally fall – apples, Autumn Cheese, Pumpkin and Ginger Crackers. The options are endless when it comes to make these boards and the best part is that you don’t have to do much with combining flavors. With other dishes we would tell you that less is more, but when it comes to a cheese board, more is more. We love to dig through the aisles of Trader Joe’s to find items to mix and match. 

Our Cheese Board Tips:

  1. Use small ramekins and bowls to help separate foods that might run together, like marinated olives. This allows you to prepare the board a little more in advance and keeps all of the items on the board fresh for longer. 
  2. Stick to the rule of 3: three types of cheese, three types of charcuterie, and three types of crackers. This is a great base for a board for a party of 10-12 people. There will be enough variety that everyone will find something they like.
  3. Buy cheeses with a variety in taste, texture and type of milk they are made from. If a cheese is really hard (like a Parmesan) cut it into bite sized pieces for the board. The same goes for brie in a large wheel. Cutting the cheese up helps your guests have an easier time digging into the good stuff. 

Cheese Board: Autumn Edition
Serving Size: 8-10 servings 

Prep Time: 20 minutes   Total Time: 20 minutes 

Ingredients On This Board (all from Trader Joe’s unless homemade):

  • 1 wedge of Brie cheese
  • 1 wedge of Rosemary Asiago 
  • 1 wedge of Chimay Autumn Cheese 
  • 1 package assorted charcuterie meats
  • 2 apples, thinly sliced 
  • 1 lemon 
  • 2 bell peppers, medium chop 
  • 1 cup+ marinated olives 
  • 1 cup+ honey roasted sesame cashews 
  • 2 cups roasted butternut squash dip 
  • 2 cups Pumpkin Cranberry Crisp crackers 
  • 2 cups Trisket crackers 

Directions:  

  1. Start to assemble by placing the cheese on the board. Keep it spread to various corners. Next add the items that will go in bowls on the board. These should be for dips and more liquid items like the olives so that they don’t spread into the other ingredients. 
  2. Now add the charcuterie, folding it into different sizes to create different textures on your board. We like to fold the circular cuts into quarters and roll other larger pieces to give each item a different look. 
  3. Follow Step 2 with the vegetables and fruits, making sure to give the apples a squeeze of lemon juice before placing them on the board so that they do not brown before serving. If you are making the board in advance, stop at this point and refrigerate. 
  4. Complete the board by filling the the various holes with crackers, nuts, and other dry items. You may need to shuffle items on the board around, but the more the merrier! Serve at room temperature.