CONDIMENT CUPS RECIPES

Steps:

• Cut the vegetables. Cut 1/2 head cauliflower into bite-sized florets. Peel 2 carrots and thinly slice them crosswise on a slight diagonal. Thinly slice 2 stalks celery on a slight diagonal. Cut 1 red bell pepper into 1/4-inch-thick strips.
• Simmer the vegetables in a vinegar solution. Bring 2 cups white wine vinegar, 1 cup water, 1 tablespoon plus 1 1/2 teaspoons kosher salt, 1 tablespoon granulated sugar, and 2 bay leaves to a boil in a medium saucepan over medium-high heat. Reduce the heat to maintain a simmer, add the cauliflower and carrots, and simmer for 3 minutes. Add the celery and red bell pepper and continue to simmer until all the vegetables are crisp-tender, about 2 minutes more. Remove from the heat.
• Add the pepperoncinis to the vegetables. Stir 16 small pickled pepperoncinis into the vegetable mixture. Cover the saucepan and let the vegetables marinate in the vinegar solution for 5 minutes. Meanwhile, prepare the marinade.
• Make the marinade. Place 1/4 cup olive oil, 2 teaspoons fennel seeds, and 1 teaspoon dried oregano in a large bowl. When the vegetables are done marinating in the vinegar solution, transfer 2 tablespoons of the vinegar solution to the bowl of olive oil. Whisk until combined and emulsified.
• Add the vegetables to the marinade. Pour the vegetables through a strainer or colander to drain, then add them to the marinade. Toss well to combine, then set aside until cool to room temperature, about 20 minutes.
• Marinate the vegetables. Cover with plastic wrap and refrigerate. Let marinate for at least 1 hour and up to 1 day before enjoying cold or at room temperature. Toss again before serving.

Steps:

• Combine all dry ingredients in a bowl and mix well.
• In a separate bowl, melt almond bark according to package directions.
• Poor bark over ingredients, mix well and spread out on wax paper to set.
• Serve and enjoy.