This appetizer of vegetables with a spicy peanut sauce is Indonesian in origin.

INGREDIENTS | SERVES 8

• 16 each: 2-bite carrot sticks, broccoli florets, trimmed green beans, batons of yellow bell pepper and/or yellow summer squash, and assorted other vegetables
• ½ cup smooth peanut butter
• ¼ cup honey
• ¼ teaspoon salt
• ⅛ teaspoon cayenne pepper
• 1 tablespoon lime juice
• ¾ cup (6 ounces) coconut milk

1. Blanch all the vegetables quickly in lightly salted boiling water; plunge immediately into ice-cold water to stop the cooking process.

2. Drain and arrange in an attractive pattern on a serving platter.

3. Combine peanut butter, honey, salt, cayenne, and lemon juice in a food processor or mixing bowl; pulse or whisk together until smooth.

4. Gradually work in coconut milk, until a saucy consistency is reached. Adjust consistency further, if desired, with hot water.

5. Serve as a dipping sauce with blanched vegetables.