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Snacks get summer-ready with fresh fruits and veggies Liberty University

Snacks get summer-ready with fresh fruits and veggies

Taking advantage of summer farmers’ markets and urban gardens, chefs create light, crunchy, crisp and satisfying snacks from carnival cauliflower to garden-fresh gazpacho and panzanella with a twist.

There’s a reason the vegetable crudité platter has never really gone out of style. An array of crisp, garden-fresh spears of carrots and celery with an avalanche of cherry tomatoes surrounding a lake of ranch dip is always a welcome sight at any summer event. Chefs are taking that idea: simple, fresh snacks that highlight produce, and creating brighter and bolder presentations this summer. 

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