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Side Dishes

Rice Pilaf

Tested and perfected in the Sur la Table kitchen

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Yukon Gold Potato Salad

by Stephanie Piché, Caterer

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Roasted Fall Vegetables with Farro

Tested and perfected in the Sur la Table kitchen

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Sous Vide Maple-Glazed Carrots with Toasted Pecans and Mint

Tested and perfected in the Sur la Table kitchen

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Roasted Root Vegetables in the Pressure Oven

by Wolfgang Puck

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Asparagus Salad with Piquillo Peppers and Capers

Recipe developed for Sur La Table’s Cooking Classes

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Crispy Roasted Potato Wedges with Parsley, Rosemary, and Lemon

by Sur La Table & Andrews McMeel Publishing, Knives Cooks Love

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Tagliatelle with Asparagus, Prosciutto and Parmesan

Tested and perfected in the Sur la Table kitchen

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Black Sesame Green Beans

Tested and perfected in the Sur la Table kitchen

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Fluffy Mashed Potatoes

Tested and perfected in the Sur la Table kitchen

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Glazed Spiral Root Vegetables

by Kyle Weber

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Mashed Sweet Potatoes

by Wolfgang Puck

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German Potato Salad

Recipe developed for Sur La Table’s Cooking Classes

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Himalayan Salt Slab Asparagus

Tested and perfected in the Sur la Table kitchen

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Black Bean Confetti Rice

by Fagor

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Down-Home Cornbread Stuffing

Tested and perfected in the Sur la Table kitchen

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Grilled Corn with Chipotle Butter and Cilantro

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Apple and Ginger Spiced Sweet Potatoes

Recipe developed for Sur La Table’s Cooking Classes

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Steam-Grilled Spring Vegetables

by Staub

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Roasted Acorn Squash with Maple Glaze

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Sweet Potato Fries

by Waring Pro

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Haricots Verts with Herbes de Provence

Tested and perfected in the Sur la Table kitchen

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Potato Leek Gratin

Tested and perfected in the Sur la Table kitchen

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Brussels Sprouts with Juniper and Pancetta

Tested and perfected in the Sur la Table kitchen

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Slow-Roasted Tomatoes with Oregano and Feta

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Garlic Sweet Potato Mash

by Kenwood Electrics

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Spanish Tortilla with Smoked Paprika Aioli and Fried Sage

Tested and perfected in the Sur la Table kitchen

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Teriyaki Vegetable Skewers

by Tom Douglas

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Sweet Peas with Bacon and Wild Onions

Tested and perfected in the Sur la Table kitchen

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Black Eyed Peas with Collard Greens

Recipe developed for Sur La Table’s Cooking Classes

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Caramelized Brussels Sprouts with Bacon and Thyme

Recipe developed for Sur La Table’s Cooking Classes

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Roasted Garlic and Herb Smashed Potatoes

by KithcenAid

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Canterbury Organics Rosemary Sage Dressing

by Canterbury Organics

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Goat Cheese and Herb Souffle

Recipe developed for Sur La Table’s Cooking Classes

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Fresh Corn Soufflés

by Jacques Pépin

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Truffle Mashed Potatoes

Tested and perfected in the Sur la Table kitchen

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Stuffed Vegetables with Couscous

by Lékué

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Apple and Sweet Potato Saute

by KitchenAid

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Tuscan Kale with Pine Nuts and Golden Raisins

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Granny Smith Apple and Smoky Bacon Stuffing

Recipe developed for Sur La Table’s Cooking Classes

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Pommes de Terre Sarladaise

by Wolfgang Puck

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Sautéed Green Beans with Lemon-Thyme Dressing

Recipe developed for Sur La Table’s Cooking Classes

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Thyme-Scented Potato Gratin

Tested and perfected in the Sur la Table kitchen

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Broccoli Rabe with Garlic and Almonds

Tested and perfected in the Sur la Table kitchen

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Green Beans with Crispy Spiral Onions

by Kyle Weber

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