To make the veggie platter, I simple arranged some of our favorites on a platter---sugar snap peas, snow peas, baby carrots, green pepper, orange pepper, cucumber slices, radishes. Then, I drizzled them with good olive oil, scattered pomegranate arils across the whole thing, and sprinkled it all with a little Maldon salt. Delicious and completely gorgeous!
Grapefruit with Honey Rosemary Syrup
1/2 c. sugar
1/4 c. water
3 tbsp. honey
3 sprigs rosemary
3 grapefruit (I used a mix of pink and white)
Bring everything but the grapefruit to a boil over medium heat and simmer 5 minutes. Cool completely and discard rosemary sprigs. Section the grapefruit, pour the syrup over it, and chill. Serves 4 or so.