Side Dishes
Tested, loved, and easy to make your own
Pan-roasted Brussels Sprouts with Bacon and WalnutsBy Tested and perfected in the Sur La Table kitchen
Tomato & Eggplant Rice with Toasted AlmondsBy All-Clad & Chef Hugh Acheson
Seared Wild Mushrooms with Thyme and GarlicBy Tested and perfected in the Sur La Table kitchen
Broiled Tomatoes with Garlic and ThymeBy Wolf
Andouille Sausage and Corn Bread StuffingBy Recipe developed for Sur La Table’s Cooking Classes
Root Vegetable Gratin with Gruyere and ThymeBy Sur La Table & Andrews McMeel Publishing
Roasted Fall Vegetables with FarroBy Tested and perfected in the Sur la Table kitchen
Asparagus Salad with Piquillo Peppers and CapersBy Recipe developed for Sur La Table’s Cooking Classes