Bright and blooming

By Lisa Bolton
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Spring offers plenty of reasons to entertain with bridal showers, graduations and garden parties. With the daffodils in full bloom and summer just around the corner, it’s time to lighten everything up. This vegetarian board is bursting with bright color and makes the ideal centerpiece for a spring celebration. The farmers market is your best place to find all of the components for this board, as you can take advantage of the natural state of the vegetables that the farmers bring in, and a bright head of cabbage makes the perfect vessel for an herbed yogurt dip.




  • Herbed Yogurt Dip **see recipe below
  • Carrots, 8, greens attached
  • Baby cucumbers, 4
  • Cherry tomatoes, 2 cups
  • Snap peas, 2 cups
  • Cauliflower florets, 2 cups
  • Celery, 1 bunch
  • Cabbage, 1 small head
  • Burrata, 227 grams (or 1 large ball)
  • Bocconcini, 12 medium balls
  • Breadsticks, 1 package (or 25)
  • Baby kale or romaine leaves, for garnish
  • Fresh edible pansy flowers, for garnish

Herbed yogurt dip:

  • 1 cup full-fat plain Greek style yogurt
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh mint leaves
  • 1 teaspoon lemon zest
  • 1/2 teaspoon flaked sea salt


  1. Make the Herbed Yogurt Dip. Set aside.
  2. Prepare the vegetables: Cut the carrots and cucumbers lengthwise into quarters, leaving 2˝ to 3˝ of green tops on the carrots. Remove a few outer stalks from the celery and use only the inside stalks. Cut the larger ones from top to bottom into thinner pieces, leaving the leaves attached.
  3. To make the cabbage dip bowl, peel back a few of the outer layers of the cabbage. Slice about ½˝ off the bottom so it sits flat. Cut a small circle out of the top of the cabbage and use  a spoon to scrape and shape the hole until it’s big enough to hold about one cup of dip. Fill with Herbed Yogurt Dip.
  4. Place the cheese in bowls and arrange all the components on and around your board. Top with optional garnishes.


Break up the whites and greens by alternating colors around the board and using brightly colored dishes. To make it a little heartier, add a basket of buns and butter with a small board of sliced ham.

Edible flowers are at their best in the spring as everything starts to blossom.

*Add minestrone soup or an asparagus tart to round out this spring selection.

*Celebrate spring with bubbles and serve white wine spritzers or sparkling mimosas.

Herbed yogurt dip

  1. Place all the ingredients in a medium-size bowl and mix gently until well combined.
  2. Keep in an airtight container in the fridge for up to three days.

NOTE: If the clip is too tangy or not quite thick enough, add up to a 1/2 cup of full-fat sour cream one tablespoon at a time, until it’s just right for your needs.