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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
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dumpling kit — multiple sizes, press, mold, dough cutter
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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
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dumpling kit — multiple sizes, press, mold, dough cutter
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In 12-inch nonstick skillet, melt 2 tablespoons Promise(R) Buttery Spread over medium heat and cook broccoli slaw with onion, stirring occasionally, 5 minutes or until crisp-tender. Add garlic, 2 tablespoons chili sauce and ginger. Cook, stirring occasionally, 5 minutes or until vegetables are tender. Stir in cilantro. Preheat oven to 400°. In centers of won tons, arrange 1 tablespoon vegetable mixture. Brush edges lightly with water, then fold in half to form triangle. Press to seal edges. Lightly brush both sides with melted Spread. On baking sheets, arrange won tons. Bake 10 minutes or until golden. Meanwhile, in small bowl, blend preserves, with remaining chili sauce and vinegar. Serve dumplings with sauce.