I was craving the True Food Kitchen vegetable crudités and decided to make my own version. I bought purple cauliflower, radishes, broccolini, red and golden beets, cucumbers, carrots, and tomatoes. I blanched the broccolini and cauliflower for a couple minutes and transferred them into an ice bath so they didn’t over cook. My girls had fun arranging all the beautiful veggies on a wood platter. For the dip I took my Caesar dressing recipe and added 4 kalamata olives (blended them into the dressing) and it tasted just like True Food Kitchen one. I served this with grilled salmon marinaded in lemon, garlic, basil, parsley, olive oil, butter, and salt & pepper.