Antipasti Platter

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I made the veggie mix and it's very good and pretty easy. I love the peppers and as soon as they set a little longer I'll have some with my dinner but the olives didn't do so well. I really don't care for olives so that might be the reason but to me they tasted a little metallic for some reason. I'll make the veggies again for any potluck I go to and the same with the peppers but not the olives.

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Someone postng the other day said that when her mother gives out a recipe, she always omits one ingredient so that diners say hers is better. I find that mean and deceitful. I handle the situation by telling the recipient of my recipe to make it, enjoy it, and tell people she got it from me. I find this is a really satisfying way to share my recipes.

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So far, I've made the olives and the cauliflower mix. I usually don't like the pickled vegetables, so didn't think I would make them, but so many reviewers said they were so good, I made them for a potluck. Everyone wanted the recipe, and emtied the bowls! I even liked them and had seconds! And they couldn't be any easier!!

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The olive recipe and the cauliflower and carrots are absolutely fantastic! I make the olive recipe and put it in the cuisinart and make a tapenade. Everyone raves about the recipe!

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I made the olive recipe and it was GREAT. I didn't have fresh parsley so I left it out. I used basil olive oil since I had it in the house and this gave it great flavor. I did not use as much as it asked for though. My husband felt it needed a little something and so we added pickled jalapeno slices and that gave it the kick it needed. We ate it with hambergers. I would make it again for sure.

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I made the olives for our Thanksgiving relish plate. My husband who hates Calamata olives because they are so salty LOVED these....and it was so much more reasonable price-wise. I definitely will have to try the rest of the recipes.

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I loved the olives especially and have made them over and over. I don't typically have zest or citrus to make it, so I usually substitute a few drops of lemon juice and a few drops of balsamic vinegar. I also rinsed and towel dried the olives before adding everything....I find the olives take the marinade better. Planning on making the whole platter for Thanksgiving, which will be a nice savings from what I usually do. Yay!

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Made parts of the platter for a Wine Tasting. Was told by some of the guest that the olives were the best they ever tried. I also made the pickled cauliflower, carrots and I added a watermelon radish - beautiful colors. It all turned out WONDERFUL and so simple. Thanks Melissa!!!

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I am in the process of making the pickled cauliflower and carrots and just had to take a moment to thank the show for demonstrating such a quick, easy, and delicious recipe. In today's economy, it's important to keep food costs reasonable while still being inspired to provide nutritous meals. This show inspired me to open the bottle of white vinegar that's been in my cupboard for over a year. (Imagine finding new uses for all those things in our pantry that go unused! Aren't you tired of recipes that call for a tablespoon of XYZ - and the rest of the container goes to waste!

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Delicious marinade for the vegetables.

By the way Sue from Lakewood - more and more people are eating healthy which means eliminating the Italian meats from the antipasto. It is very unhealthy to eat the nitrates and the amounts of fats used in those meats. Yes the meats are delicious but far less popular in everyday eating. So give everyone a break.

If you need the meats in your antipasto - then add them in and don't criticise those that are smart enough to give them up!