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Tag Archives | Vegetable Sticks

Flower Garden Veggies

Bell peppers, carrots, radishes and broccoli tops cut into flower shapes for a garden crudité plate.

‘Great Sauces Transform Good Food into Gourmet’ 

Garden of delights

I sliced off the top

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of a deep orange bell pepper when cutting it open for a pepper dish and discovered it looked like the poppies in my mom’s garden. I got to thinking how a flower garden of vegetables would be a fun crudité plate. I used my Japanese flower cutters for the carrots and cut Pepper Poppiessome radish roses. A few broccoli tops cut in little ornamental cabbages and the Flower Garden veggies were colorful and inviting. Kids love to help create this garden of delights, and eat them, too.

You might also enjoy Creamy Italian Feta Dip, Hummus, Roasted Red Pepper Htipiti, Tzatziki Feta Dip or Baba Ghannouj.

3 of 3 part series VegeMagic Vegetables Series. Part 1 Vegetable Warfare and Part 2 Fence Post Produce. More on fresh vegetables.

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Recipe: Flower Garden Veggies

Prep Time: 5 Minutes | Cook Time: 0 Minutes | Yield: 6 Servings | Level: Easy


  • 1 red bell pepper
  • 1 orange or yellow bell pepper
  • 1 large carrot
  • 3-5 red radishes
  • 4 broccoli tops
  • 2-3 Brussels sprouts, optional

1 Cut the top and bottom off both peppers. Cut or pull off the stems and clean any veins and seeds.
Pepper Prep







2 Peel and slice the carrot. Use a small flower cutter or punch to make carrot flowers.
Carrot Flowers
3 Slice the top and bottom off the radishes. Slice 4 or 5 small overlapping cuts along the top of the radish but do not cut all the way through. Place in a small bowl of ice water to bloom.
Radish Roses







4 Arrange the flower vegetables along with Brussels sprouts on a plate and serve.
Flower Garden






Using several colors of bell peppers makes this dish festive.

Placing the radishes in a bowl of ice water not only helps keep them crisp before serving but will cause the petals to bloom or slightly separate into pretty roses.

Serve these flower cut vegetables at a tea party. Adorn a buffet with easy and colorful vegetables.

Serve a tempting dip along side such as Creamy Italian Feta Dip, Hummus, Roasted Red Pepper Htipiti, Tzatziki Feta Dip or Baba Ghannouj.

Dish Designer

  • Substitute Brussels sprouts for broccoli crowns.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 23, 2013

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Fence Post Produce

Crunchy, colorful vegetable sticks cut in long, lanky strips.

‘Great Sauces Transform Good Food into Gourmet’ 

Flatlands of Kansas

Fence posts line long stretches of American highways that connect the Pacific and Atlantic oceans. During the past decade I’ve driven across the continent a half dozen times or so. Any more it doesn’t seem quite so far even though it takes days to drive it. Midway through while sailing along the flatlands of Kansas I notice the never ending fence posts lining the highway. A few are fresh hewn lumber but most are weather worn and rickety corralling animals, delineating corn fields and separating wheat acres.

Snacking on vegetable sticks

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while cruising towards my destination, I’m thinking about the food raised in the bread belt and the dedicated people who live and farm there. I’m dedicating this entry to the farming communities that for generations, have been producing food for the nation. They wear straw hats, overalls, checkered shirts and boots caked with black mud. Give your kids a hat to wear while they eat these fence post sticks.

2 of 3 part series VegeMagic Series. Part 1 Vegetable Warfare and Part 3 Flower Garden Veggies. More on vegetables.

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Recipe: Fence Post Produce

Prep Time: 5 Minutes | Cook Time: 0 Minutes | Yield: 6 Servings | Level: Easy

Bell Pepper Prep

  • 1 large carrot
  • 1 English cucumber
  • 1 jicama
  • 1 bell pepper
  • 5 stalks asparagus
  • few Brussels sprouts

Cucumbers1 Slice the vegetables in long thin strips and arrange on a plate or vertically in glasses or containers.

2 Strew a few Brussels sprouts about.

Three Color PeppersInformation
Choose several colors of bell peppers. Leave the green skin on English cucumbers. Peel American cucumbers.

Gussy up an appetizer buffet with vertical sticks and some vegetable dip.

Send these fence post sticks to school or work in a brown bag lunch.

Serve with deli sandwiches, burgers or hot dogs.

Dish Designer

  • Exchange cucumbers for celery.
  • Exchange jicama for daikon.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 22, 2013

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Vegetable Warfare

Crunchy vegetables cut like weaponry

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and served fresh.

‘Great Sauces Transform Good Food into Gourmet’ 

Inspector General

Celery Swords, Radish Bombs, Sugar Snap Pea Machetes and Pepper Shields wield enough ‘armor and weapons’ to supply some serious vitamins and roughage. I’m hoping that some creativity will entice the kids to eat their vegetables. Invite them into the kitchen to help prepare them. You might say, “I’m making some swords and I need some help. What about someone to Vegetable Warfareinspect them? Any takers?” Maybe you will hear the rumble of little feet on their way to see what you’re doing. Maybe they’ll try a veg they haven’t tasted before.

Make vegetables creative and colorful and get everyone in on the fun.

You might also enjoy Roasted Vegetable Tapas or Panzanella.

1 of 3 part series ”VegeMagic” Vegetables. Part 2 Fence Post Produce and Part 3 Veggie Flower Garden. More on vegetables.

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Recipe: Vegetable Warfare

Prep Time: 5 Minutes | Cook Time: 0 Minutes | Yield: 4 Servings | Level: Easy


  • 1 bell pepper, red, yellow or orange
  • 2 stalks celery
  • 1/2 cup sugar snap peas
  • 8 red radishes

1 Cut the bell pepper along the natural grooves to form 3 rounded shield shapes discarding the seeds and veins.
Pepper Shield PrepPepper Shield








2 Cut each stalk of celery in 3-4 inch lengths then slice each on on the diagonal lengthwise to form pointy swords.
Celery Swords
3 Snip the stem ends off the sugar snap peas and leave whole for machetes.

4 Slice the top and bottom of the radishes and leave whole for bombs.

5 Place the vegetables on a plate and serve.

Colorful, crisp vegetables are loaded with vitamins and roughage. Kids may eat fresh before cooked vegetables.

Serve as a colorful side dish. Adorn a appetizer buffet. Pack in a brown bag lunch.

Dish Designer

  • Exchange sugar snap for snow peas.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 21, 2013

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‘VegeMagic’ Vegetable Series

Magic with Vegetables

Do your kids eat vegetables? When my kids were young I took steps, even great lengths to encourage vegetable tasting. My kids grew up on Chinese stir fry mostly comprised of crisp tender vegetables. Doses of crunchy, raw vegetable sticks went out the door tucked in brown bags with a wave goodbye and ‘have a good day’ wishes.

Years later I heard one child confess that those colorful packages of veggies rarely left the lunchroom in his stomach. Sometimes he used them as a valuable trading commodity and other days they ended up in the trash barrel. Be that as it may, he along with the other three children not only learned to eat their vegetables, they acquired affection for them. Maybe the shapes and color combinations of raw vegetables made a difference.

That’s where I’m going with this “VegeMagic’ Series. I’m featuring some fun ideas and photos to inspire your kids to eat more vegetables. Try some ‘warfare’ options, ‘flower power’ veggies or some ‘fence post’ sticks on for size. It’s a touch of magic.


Vegetable Warfare Vegetable Warfare
Monday, May 21, 2013






Fence Post Vegetable SticksFence Post Produce
Tuesday, May 22, 2013






Flower Power VeggiesFlower Power Veggie Garden
Wednesday, May 23, 2013





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