Nurse Tami / Sugs’ Shoppe, LLC  Image by  Gratuity Media

Nurse Tami / Sugs’ Shoppe, LLC

Image by Gratuity Media


On the creative side, I am a designer and artist. I mostly work with fabrics, sewing, and dying. I am tie dye obsessed (if you haven't noticed!) Now that I have my feet beneath me and feel more confident in my hospice position, I have started reaching for that sewing machine. So keep your eyes peeled for some fresh pieces in the Shoppe.  


An Epic Veggie Tray
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Every year, my mother in law hosts an Easter dinner. Typically there are 30-40 family members that are in attendance!

This year I was asked to bring a veggie tray. I decided to whip up something fancy for said tray & went to Pinterest for inspiration. I found a pin that used peppers with the tips cut off to hold the dips, I definitely used that in my veggie tray masterpiece! After searching & searching I decided I would just go for it.

I have this fabulous platter that I received as a wedding gift, it's from Pier One, & is it ever gorgeous! It's large & in charge, with brightly painted designs.

The veggies got a nice vinegar & water bath in the sink, (1/2 cup vinegar in a sink full of water & soak for thirty minutes) this helps to rinse off any pesticides or wax that could be left on your veggies!
I began with the celery, cutting each stalk down the middle to make a thinner stick. Then cut in half. I placed each stick around the edge of the platter, hanging over slightly.

I used two celery hearts for this. Any extra sticks were layered on top to make a double layer.

Then I sliced the tops off two large peppers, removed the seeds & hollowed out the sides. I placed them side by side in the center of the platter. These will be used to fill with your veggie dip.
I placed broccoli florets along the base of the celery, almost as a border.

I had one bag of organic baby carrots that I placed on top of the celery sticks. This gave it a sweet pop of orange.

I took the rest of the broccoli & filled in the center space. I then decided that it would work better if the broccoli was stacked on the sides of the peppers, leaving the middle of the platter for cauliflower (I used one large head).

I skinned & sliced two cucumbers, & layered them around the entire platter over the carrots & tucked under the broccoli. I then took about a box of whole mushrooms & removed the stems. The caps were placed along one side of the platter, along side the cucumbers. I loved that it was asymmetrical! 

I made the platter the day before the party, so I placed plastic wrap over the platter & placed it in the fridge. When we got to my mother in law's house I poured Simply Dressing Ranch & Blue Cheese into the peppers.

So to sum it up:

Ingredients //  Organic preferred :)

  • Salad Dressing, of your choice, I used Simply Dressed Blue Cheese & Simply Dressed Ranch
  • 2 Celery Hearts, halved down the center, then across.
  • 2-3 Broccoli Heads, divided into florets
  • 1 bag of Baby Carrots
  • 2 Bell Peppers, your choice in colors, tops cut off, seeds removed
  • 2 Cucumbers skinned & sliced
  • 1 Cauliflower Head, divided into florets
  • 1 box Organic Whole Mushrooms, stems removed

Everyone enjoyed the colorful display, the tray was devoured! Everyone said that it looked so beautiful & that from now on I will be in charge of the veggie tray! I'm honored, challenge accepted!

I hope this post inspires you to create art out of our everyday foods! I had a lot of fun making this platter & pretty proud of the turn out.


Peace, Love & Tie Dye
Mama Sugs

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