Ingredients
2 medium onions
1 Tbsp. margarine
1 Tbsp. flour
1 c. milk
1 c. shredded Velveeta cheese
2 ribs diced celery
1 medium tomato, diced
18 Ritz crackers, crushed
1/2 c. sliced zucchini or crookneck
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German V-blade slicer — safer than flat mandoline, multiple inserts
Every vegetable technique — braising, roasting, grilling, raw
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Spanish chef's vegetable manifesto — innovative technique-driven
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Precook onions until tender in microwave. Drain, cut and place in buttered 1 1/2-quart baking dish. Precook celery just a few seconds in microwave and add to onions. Add tomato and squash to other vegetables. Melt margarine in saucepan; remove from heat and mix in flour. Gradually mix in milk. Return to medium heat and, stirring constantly, cook until it thickens (just after it comes to a boil). Add Velveeta to cream sauce. Pour over vegetables. Sprinkle cracker crumbs on top and bake, uncovered, at 350° for 45 to 50 minutes or until vegetables test done. Mushrooms can be added, if desired.