Vegetables
Tested, loved, and easy to make your own
Brussels Sprouts, Kimchi Puree and BaconBy All-Clad & Chef David Chang
Roasted Beet Strings with Balsamic Goat Cheese DipBy KitchenAid
Crispy Chicken Caesar SaladBy Hestan
Mushrooms with Garlic and ParsleyBy Tested and perfected in the Sur la Table kitchen
Potatoes Au GratinBy Sur La Table & Ben Witten
Asparagus Salad with Piquillo Peppers and CapersBy Recipe developed for Sur La Table’s Cooking Classes
Slow-roasted Tomatoes with Oregano and FetaBy Eating Local: Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington
Stuffed Vegetables with CouscousBy Lékué