Recipes on this page have TM been specially created by

Rachael Ray.

CRUDITÉS AND 3 SAUCES (continued)

GARDEN TOMATO AND SCALLION SAUCE

2plum tomatoes, seeded and chopped

2scallions, whites and tops, thinly sliced

2tablespoons chopped fresh flat-leaf parsley (a palmful) Extra-virgin olive oil (evoo), for drizzling

Coarse salt and freshly ground black pepper, to taste

CRUDITÉS

2 large eggs

1 seedless cucumber, halved across then quartered lengthwise

1head celery, trimmed, separated, and wiped clean, ribs left whole

4scallions, whole, cleaned and roots trimmed

4large radishes, cleaned but left whole with greens intact

4baby zucchini, washed

4small carrots, peeled and left whole

2vine ripened tomatoes

Make the anchovy sauce: Place anchovies, capers, caper brine, and garlic in Blender Container and blend on Speed 3. Stream in evoo to form a thick dressing. Scrape the dressing into a small serving cup or bowl.

Clean the Blender Container and return it to its base.

Make the black olive and Parmigiano sauce: Place olives, vinegar and thyme in Blender Container. Blend on Speed 3 and stream in evoo. When dressing forms, stop blender and add cheese. Pulse-process cheese into dressing then transfer dressing into a second cup or small bowl.

Make the garden tomato and scallion sauce: In a small mixing bowl, combine tomatoes, scallions, and parsley. Drizzle the sauce with evoo and season it with salt and pepper, to taste.

Prepare the crudités: Place eggs in a small pot. Cover eggs with water and bring water to a boil. Cover pot and remove from heat. Let eggs stand 10 minutes. Drain eggs then crack shells by rattling cooked eggs inside empty, covered pot. Peel and cool eggs under cold running water.

Arrange the vegetables in a flower pot, building high and stuffing the pot lightly. Nest whole eggs and whole tomatoes among the vegetables. Serve your vegetable masterpiece with sauces to pass at table.

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