For the crudités

Ingredients:

4 carrots peeled and cut into 3” long 1/2 “ wide spears
4 celery sticks cut into 3” long 1/2 “ wide spears
1 head broccoli cut into small florets
1 head cauliflower cut into small florets
8 oz. string beans trimmed

Directions:

1. Bring a pot of salted water to a boil. Blanch the broccoli florets for 30 seconds, followed by the string beans for 30 seconds, and then the cauliflower florets for 1 minute. As each is finished, place in an a bowl of ice water. Remove when cooled.
2. Place the vegetables on a platter.

For the baked potato chips

Ingredients:

4 russet potatoes (about 7-8 oz each)
3 tablespoons olive oil
Coarse salt and pepper

Directions:

1. Preheat the oven to 400 degrees
2. Wash the potatoes but don’t remove the skin. Thinly slice to about 1/8” thickness. Use a mandoline if you have one. If not, use a vegetable slicer.
3. Toss the potatoes with the olive oil and season with salt and pepper. Spread in a single layer on 1-2 baking sheets.
4. Bake for 20-25 minutes until the potatoes turn golden brown. Midway in the cooking, turn them over.
5. After they are removed from the oven season with salt and pepper.

For the onion dip

Ingredients:

2 large onions, peeled, cut in half and into thin half-moon slices
2 tablespoons olive oil
½ teaspoon coarse salt and more for seasoning
¼ teaspoon paprika
8 oz. sour cream or plain yogurt (preferably Greek yogurt)

Directions:

1. Heat oil in a large sauté pan over medium heat. Add the onions and salt, and cook until the onions turn a deep golden color, about 20 minutes. Stir occasionally so the onions color evenly.
2. Let the onions cool for 15 minutes; then chop into small pieces. Mix the onions with the sour cream or yogurt. Season with paprika, salt and pepper.
3. Serve with the chips and the crudités.

Serves 8