Crisp, fresh vegetables in a creamy peanut dressing create a vegan salad that's hearty enough to stand on its own. Add cubed chicken for the carnivores.
The tangy and slightly spicy tomato sauce enrobes the roasted potato chunks. The aioli adds richness and a combination of pungent fresh garlic and sweet mellow roasted garlic
A delicious Thai Green Curry recipe (Gaeng Kiaw Wan) from the authentic Thai cookbook 'Popular Thai Cuisine'. This dish can be made with beef, chicken, pork, fish or simply the seasonal vegetables.
Three Mediterranean pantry staples—tapenade, hummus, and herbes de Provence—are used to make these individual appetizers that got high marks from the VT staff. Serve on a bed of greens dressed with balsamic vinaigrette, and follow with a vegetable-laced stew.
