| | Directions | | Cut off ends of each radish. Slice halfway down on four sides to form petals. Place in bowl of ice water. Core bell peppers; cut into vertical leaf-shaped slices. Make tulips from carrots (slicing toward the pointed end of carrot to form a petal - form 3 petals total). Cut off bottom of the green onion stalks; reserve upper portions. Make close vertical slits from cut end down to an inch from base. Place in ice water to frill. Trim bamboo skewers to various lengths. Place leftover green onion stalks over some skewers like a sheath. Insert tops of sheathed skewers into bottoms of all florets, pepper and cucumber slices, radishes and carrot flowers, tomatoes, prepared green onions, celery stalks, endive and chicory leaves. Insert unsheathed skewers into asparagus spears and bread sticks. Cut cabbage in half; place in bottom of basket. To form a pleasing rounded bouquet, insert ends of skewers into cabbage, balancing shapes and colors of vegetables. Place veggies on shorter skewers along outer rim of basket. These are beautiful, edible, & good conversation starters when used for table center pieces. |
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| Ingredients | | - |  | 1 bunch radishes |
| - | | 1 yellow bell pepper |
| - | | 1 orange bell pepper |
| - | | 5 carrots (medium) |
| - | | 2 bunches green onions |
| - | | 2 cups broccoli florets |
| - | | 2 cups cauliflower florets |
| - | | 1 cucumber, sliced into rounds |
| - | | 1 pint cherry tomatoes |
| - | | 5 stalks celery with tops |
| - | | 1 head endive (small head) |
| - | | 1 bunch chicory |
| - | | 1 bunch asparagus spears, blanched |
| - | | 1 box thin Italian bread sticks |
| - | | 1 head cabbage (large head) |
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