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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
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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
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Drain green beans and corn. Add salt and pepper to taste. Spread evenly in greased casserole dish. Mix onions, celery, cheese, sour cream and soup. Spread over beans and corn. Melt margarine and mix with crushed crackers and almonds. Spread this over top of casserole. Bake in 350° oven for 40 to 45 minutes.