Fruit And Vegetable Platter With Cilantro Crema Recipes

SPICED WATERMELON FRIES WITH LIME CREMA

Steps:

• Cut a small seedless watermelon into 3-by-1/2-inch sticks. Mix 1 teaspoon chili powder with 1/2 teaspoon each ground coriander and cumin and 1/4 teaspoon kosher salt. Sprinkle all over the watermelon. Stir 1/2 cup sour cream with the zest and juice of 1 lime and a pinch each of ground cumin and salt. Serve with the watermelon fries.

LIMBER DE CREMA

Steps:

• Place seven 8-ounce plastic cups on a tray small enough to fit into your freezer.
• Combine the evaporated milk, condensed milk, sugar, vanilla, cinnamon and 2 cups water in a blender and blend until homogeneous. Taste the mixture for sweetness and adjust to taste; you may want to add up to an extra tablespoon of sugar.
• Pour the mixture into the prepared plastic cups, filling them to about 1/4 inch from the brim. Sprinkle each cup with a bit of ground cinnamon, if desired. Freeze until fully frozen, at least 8 hours. The limbers will keep in the freezer for up to a month.

GRILLED VEGETABLES WITH CUMIN, CILANTRO, AND SALSA VERDE

Steps:

• Puree first 4 ingredients in processor. Place vegetables in large bowl. Add salsa mixture; toss to coat. Chill 2 hours.
• Prepare barbecue (medium-high heat). Remove vegetables from bowl, reserving salsa verde in bottom of bowl. Transfer salsa verde to serving bowl. Grill vegetables until cooked through and nicely charred, turning occasionally, about 20 minutes for potatoes and onions, 14 minutes for peppers, 8 minutes for mushrooms, 6 minutes for zucchini and 5 minutes for asparagus. Arrange grilled vegetables on platter. Sprinkle with 1/4 cup chopped cilantro. Serve, passing salsa verde separately.