Like you, we’re always trying to include more vegetables into our lives. But, planning interesting dishes with a “plant slant” can be challenging. That’s where a new, delicious sauce comes to the rescue!
IN THIS ISSUE, we’ve banished “blah” in favor of “wow” with three fall vegetable dishes. We’re roasting and grilling, then topping each with new, inspired sauces. You’ll find Roasted Cauliflower with Sauce Vierge, Brussels Sprouts with Toasted Walnuts and Apple Cider-Chile Butter Sauce, and Grilled Eggplant Antipasto with Creamy Walnut Sauce, Tomato, and Feta. We thought these recipes would be good, however, we didn’t know they’d be fantastic! Three keepers and repeaters! PLUS, Ten Tips for busy weeknight cooking, and a 101 primer on stove-to-oven cookware.
