Thursday’s Dish: The Family Snacking Platter
Written by: Shannon Oelrich
A recent conversation between moms turned to summer dinners, and how NOT to cook for them. One mom suggested having one or two nights a week that are “grazing” dinners, where you simply set out an assortment of fresh and tasty uncooked things and let your family have at it.
The idea struck me as so brilliant and so obvious that I wanted to kick myself for not already doing it. Long ago, my husband and I decided that the perfect date for us was a movie at home, a bottle of wine and a snacking platter – a plate with different cheeses, fruits, vegetables, dips, smoked salmon or sausage, bread or crackers, and so forth. But I hadn’t applied the concept to family dinner until now.
Last night, we had crackers and apples and cherries with extra sharp Cheddar cheese, and Light, Lemony Hummus (see below) with cherry tomatoes and carrots for dipping, plus a few special accoutrements like cornichons, caperberries and tiny olives. One bonus with this kind of meal is that my 4-year-old was able to help with all of the preparation except cutting the carrots and apples. She also declared her everlasting love for caperberries and described this dinner as a “10” on the 10-finger scale.
What a pleasant relief to add this to my arsenal, and put a little more time between leftover night and pizza night. What would be on your family’s snacking platter?
Light, Lemony Hummus
1 can chickpeas, drained and rinsed
2 tablespoons tahini
1-2 cloves garlic, to taste
1/4 cup fresh lemon juice
2 tablespoons extra virgin olive oil
Salt, to taste
Water
Place first 4 ingredients in a food processor; process until smooth. Drizzle in olive oil while processing, then add salt to taste. If needed, add water a tablespoon at a time and process until it reaches your desired consistency.
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