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NEWSLETTER - September 11, 2014 - "New Sauces That Make the Supper"

 
Spoon and Whisk
New Sauces that make Supper
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.
New Sauces that make Supper
CONNECT
Knife Sharpening
Class
Roman Empire
weekdayWeekday Cooking Strategies
Weekday Cooking Strategies
recipeone RECIPE: Brussel Sprouts with Toasted Walnuts and Apple Cider-Chile Butter Sage
The Sauce
Veggie Note; Brussels Sprouts
cookwareStove-to-oven-101
Stove-to-oven-101
Tools
recipetwo RECIPE: Roasted Cauliflower with Vierge Sauce
New Sauces that make Supper
Veggie Notes: Cauliflower
Tools
recipethree RECIPE: Grilled Eggplant Antipasto with Creamy Walnut Sauce, Tomato and Feta
RECIPE: Grilled Eggplant Antipasto with Creamy Walnut Sauce, Tomato and Feta
Veggie Notes: Eggplant
Cookbook Review

Grasp autumn vegetables with new, inspired sauces and toppings at the ready.


From all the Staff at Spoon & Whisk. 

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