Application Guide

Preheat the oven to 400°F.
Place the scallions in a food processor and chop. Add the cream cheese and Parme-
san cheese and process until smooth. Add the artichokes and process until
coarsely chopped. Add the mayonnaise or yogurt and red pepper sauce; process
with on and off pulses just until incorporated. Scrape the mixture into a shallow 4-
cup gratin dish or ovenproof dish. (The dip can be made 1 day ahead up to this
point and refrigerated.) Bake for 25 minutes, until the dip is bubbly. Serve imme-
diately.
Marinated Fresh Vegetables
Makes 2 quarts, serves about 8
I have been taking these vegetables à la grequeto parties for decades. The vegetables
do not need cooking; they soften in the vinaigrette as they marinate. I use a wonderful
organic apple cider vinegar in the marinade, and store them in big spring-top jars.
Prepare the vegetables one to three days before serving. This is a wonderful, crunchy
appetizer or salad, especially when accompanied by fresh bread and cheese.
1 cup vegetable oil
1
/
2
cup olive oil
1
/
2
cup apple cider vinegar
1
/
3
cup water
1
1
/
2
tablespoons chopped fresh dill or basil
Grated zest of 1 lemon
Pinch of onion powder
Sea salt and coarse-ground black pepper
1
/
2
small head cauliflower, cut into florets
1 to 2 medium carrots, sliced, or 4 ounces baby carrots,
halved lengthwise
1 medium yellow crookneck or straight-neck summer
squash, cut into
1
/
2
-inch chunks
2 medium zucchini, cut into
1
/
2
-inch slices on the diago-
nal
1 large red pepper, cut into
1
/
2
-inch strips
1
/
3
pound large fresh mushrooms, sliced
1
/
2
inch thick
One 12-ounce package frozen artichoke hearts, defrosted
and drained on paper towels
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