Keiki in the Kitchen: Spring Snack Platter

This isn’t your garden variety finger food. Cute cut-out shapes make every food group munchable.

Photo: Karen DB Photography

MATERIALS

Flowers: Strawberries, yellow bell pepper slices, cherry tomato and kamaboko fishcake.

Stems: Celery, cucumber and nori. Soak celery and cucumber sticks in cool water overnight to make them curl.

Butterflies: Use a flower cookie cutter, petal side in, to cut out half a slice of kamaboko. Repeat then put the two pieces on either side of a nori antenna.

TIP!

Cheese, tofu and any other fruit also make easy flowers. Add a butterfly- or sun-shaped sandwich for a full meal.