While many vegetable trays stick to the tried and tested broccoli, cauliflower, carrot sticks and ranch dressing routine, it’s great to stray from the routine now and then. Whether you create the veggie and dip tray or the custom catering tray, the following recipes are easy to make and are a stunning addition to any party.

With a minimum amount of effort, you can create a memorable party plate that will have your friends commenting for weeks to come.

Deviled Eggs

12 cage free eggs, hard boiled

2 tablespoons mayonnaise

2 tablespoons Miracle Whip

2 tablespoons pickle relish

1 teaspoon curry powder

1 teaspoon merken

1 teaspoon dried dill or 2 teaspoons fresh dill, chopped

1/2 teaspoon onion powder

1/4 teaspoon salt

fresh ground pepper, to taste

garnish: Hungarian paprika

Peel eggs and cut lengthwise. Remove egg yolks to a small bowl, mash with a fork. Add mayonnaise, Miracle Whip, pickle relish, curry powder, merken, dill, onion powder, black pepper, and dash of salt. Mix thoroughly.

Fill empty egg whites with mixture, sprinkle lightly with paprika.

Whether your party is for two or a dozen, party trays and dips go hand in hand. The following Caesar salad dressing works equally with steamed asparagus or steamed artichokes.

Caesar Salad Dressing

2 garlic cloves, peeled

1 egg, coddled*

3 tablespoons fresh squeezed lemon juice

1 teaspoon Dijon mustard

1 tablespoon Worcestershire sauce

1/2 cup grated Romano cheese

1/2 teaspoon black pepper, fresh ground

1//2 teaspoon merken

1/4 teaspoon salt

1/2 cup extra virgin olive oil

Place all ingredients except oil in blender. Blend well. With machine still running, slowly add oil until thoroughly blended.

Makes one cup.

• A coddled egg is placed in boiling water for one minute, then cooled, peeled and added to recipe.

For larger parters, the following recipe for arugula pesto torta can be increased as needed. Arugula, a member of the mustard family, is a bit stronger than basil, and makes a great addition to your pesto recipe file. Its peppery flavor is available in most grocery stores, and almost all specialty food stores.

You can easily mold the the torta into any shape you choose: ovals, hearts, diamonds, or rounds.

Arugula Pesto Torta

1 cup goat cheese

1 recipe Arugula Pesto (see below)

4 tablespoons pine nuts, lightly toasted

Form half of goat cheese into a round shape. Spread half of pesto and a tablespoon of pine nuts over goat cheese. Spread remaining pesto over goat cheese and sprinkle with remaining pine nuts.

Garnish with flowers of your choice.

Serve with sliced French bread, Tuscan bread, garlic breadsticks, toasted baguette slices, or crackers.

Serves 4.

Arugula Pesto

2 cups loosely packed arugula

1/4 cup extra virgin olive oil

1/4 cup pine nuts, lightly toasted

3 garlic cloves, peeled

1 teaspoon lemon juice

1 teaspoon merken

salt to taste

1/4 cup fresh Parmesan cheese, grated

Finely chop garlic in food processor, using metal blade. Measure remaining ingredients except Parmesan cheese into food processor. Pulse to combine, until ingredients are thoroughly chopped. Stir in cheese. Refrigerate overnight, or for 24 hours, up to one week.

Makes 1/2 cup.