The Nosh Plate πŸ‡πŸ§€πŸ₯•

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This lesson is 406 words, a 1 min 37 second reading time. It is the seventh lesson of Lunch 2.0.

πŸ“ Introduction: 

A little resourcefulness, scavenging, and creativity go a long way in making a most satisfying nosh plate. Made up of items like cheeses, nuts, veggies, & meats, the nosh plate is an efficient way to put together a tasty bite fast. 

Mixing and matching what you have on hand reduces waste and clears room in your fridge for new additions. Furthermore, by practicing & experimenting, you’ll expand your repertoire and learn what flavor combinations you like best. Go ahead and dig into the back of your fridge. You might be surprised by what you create.

πŸ§‚ Ingredients: 

  • Nosh-worthy nibbles  

βœ… Instructions: 

  1. Pick a flat surface (e.g., plate, small cutting board) 

  2. Prep ingredients 

  3. Arrange the plate 

  4. Gather a napkin & utensils (e.g., cheese knife, little spoons, toothpicks) 

  5. Nosh! 

πŸ““ Nosh Plate Reference Guide: 

  • Cheese: hard/aged (e.g., gouda, gruyere, cheddar), firm/mild (e.g., manchego, jack, havarti, muenster), soft (e.g., blue, brie, mozzarella, chevre/goat) 

  • Vegetables: crunchy (e.g., carrots, celery, peppers, fennel, kale chips, slaw), tender (e.g., snap peas, beets, boiled seasonal vegetables, blanched broccoli, cauliflower), soft (e.g., roasted vegetables).  

  • Meat/protein: deli meat (e.g., ham, salami, mortadella, prosciutto), smoked salmon, boiled egg, tuna salad, sliced tofu, leftovers (e.g., roasted chicken

  • Dips/sauces: hummus, pesto, guacamole, salsa, tapenade, chimichurri, baba ganoush, aioli, mustard, ranch

  • Pantry/condiments: olives, tinned fish (e.g., tuna, anchovies), marinated artichokes, anything pickled (cornichons, capers, b&b pickles, pickled red onions), roasted peppers, toasted nuts (almonds, walnuts, pecans, cashews)

  • Sweet: jam, honey, nut butter, chocolate, dried fruit (e.g., apricots, cherries, raisins)  

  • Starch: bread, baguette, toast, crackers, pita, chips  

  • Fruit: sliced apple, grapes, figs, oranges, banana, berries, sliced avocado

πŸ“ Notes Tips & Tricks

  • Varying textures (e.g., crunchy, creamy) and flavors (e.g., salty, sweet, tangy) make for a more delightful nosh. 

  • Extra prep work can go a long way in up-leveling a nosh plate (e.g., thinly slicing fruits/veggies, rolling meats, toasting nuts, serving sauce in a little dish) 

  • When arranging, try to present the items nicely. Contrast colors, textures & shapes for a visually exciting plate. 

  • Most cheeses, charcuterie & roasted veggies taste best at room temperature. Leftovers are often worth reheating

  • To be extra next-level, add a few sprigs of herbs or edible flowers as a beautifying garnish.

  • Fun fact: the word β€œnosh” is Yiddish and hails from the Middle High German word naschen, which means β€œto nibble.” 

πŸŽ“ Further Study

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πŸ“š Want to learn more? Check out the Table of Contents or Collections.

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🎳 Team for this lesson: Michelle Tandler & April Word

πŸ—£ Discussion topic: What’s your favorite nosh ingredient? Comment below.