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Cook celery, onion and green pepper for 15 minutes. Mix together sour cream, cream of celery soup and salt and pepper to taste. Layer green beans, corn, celery, onion, salt and pepper in a casserole dish. Spread sour cream and soup mixture on top of vegetables. Sprinkle sharp cheese on top of soup mixture. Mix together crackers, almonds and butter. Spread on top of casserole and bake at 350° for 45 minutes. Serves 10 to 12.
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful