Dinner party ideas: edible centerpiece recipe from the garden

Summer is my favorite season because it makes throwing dinner parties so easy. Step into a garden or farmer’s market, and you have all the inspiration (and ingredients) you’ll need to entertain guests outdoors in wine country style. One of my newest table decor ideas is the edible centerpiece–a simple, elegant design that doubles as a healthy, colorful first course. Our friends at Taste of Home magazine recommend it for Labor Day weekend parties.

Combining Chef Todd Knoll’s roots in Asian cooking and garden-fresh vegetables, the edible centerpiece recipe incorporates Japanese bento boxes as a display feature. (Our favorite bento boxes, made by Kiwami, can be purchased for about $40 at Korin.com.) Communal bentos also make dining more interactive and conversational.

Because you won’t be laboring over the stove when guests arrive, you’ll have plenty of time to chat with your friends and family at the table. Fresh veggies, such as red peppers, endive, cauliflower, zucchini and baby carrots, can be served with extra virgin olive oil and zesty, simple dips, such as my own Greek Goddess Dip (full edible centerpiece recipe below and on our website).

Watch this video to learn how to create your own edible centerpiece. Tips for advance preparation and keeping vegetables fresh overnight are also included.

Jordan Winery Recipe Greek Goddess Dip Recipe

Edible Centerpiece Vegetable Crudité with Greek Goddess Dip Recipe

Ingredients:

For the crudité ~

• 2 large carrots, peeled and cut into 3” batons or a bunch of baby carrots
• 1 English cucumber, peeled and cut into 3” batons
• 1 red bell pepper, seeded and cut into batons or triangles
• 2 celery spears, peeled and cut into 3” batons
• 1 bunch of radishes, washed and trimmed (larger radishes may be sliced or halved)
• 1 basket cherry tomatoes
• A selection of your favorite herb sprigs and lettuce leaves (such as basil, radicchio and endive)

For the dip ~

• ¾ cup plain Greek yogurt
• 1 cup sour cream
• ¼ cup parsley leaves, chopped
• 1 Tbsp mint, chiffonade (shredded)
• 2 Tbsp dill, chopped
• 1 Tbsp tarragon, chopped
• 1 tsp dried leaf oregano, crumbled
• ½ tsp ground cumin
• 1 Tbsp fresh lemon juice
• 2 lemons, zested
• ¼ cup capers, drained and chopped
• salt and pepper to taste
• Jordan Estate Extra Virgin Olive Oil for garnish

Preparation:

• Rinse and cut the vegetables into small bite-size shapes. Arrange in bento boxes or a divided dish that can be used as a centerpiece. To prepare the crudités in advance, place the cut vegetables in zip-lock bags or an airtight container, cover with moist paper towels and store in the refrigerator for up to two days.
• In a large bowl, whisk together yogurt, sour cream, herbs, cumin, lemon juice, lemon zest, and capers in a bowl. Season with salt and pepper; cover and refrigerate until ready to serve.
• Prior to serving, stir dip, transfer to a decorative bowl and garnish with a drizzle of extra virgin olive oil.

Nitsa

Special event planner extraordinaire at Jordan full-time since 2006. Wife of Chef Todd, mom of Petros and a talented floral designer.