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New Sauces that make Supper
Like you, we’re always trying to include more vegetables into our lives. But, planning interesting dishes with a “plant slant” can be challenging. That’s where a new, delicious sauce comes to the rescue!

IN THIS ISSUE, we’ve banished “blah” in favor of “wow” with three fall vegetable dishes. We’re roasting and grilling, then topping each with new, inspired sauces. You’ll find Roasted Cauliflower with Sauce Vierge, Brussels Sprouts with Toasted Walnuts and Apple Cider-Chile Butter Sauce, and Grilled Eggplant Antipasto with Creamy Walnut Sauce, Tomato, and Feta. We thought these recipes would be good, however, we didn’t know they’d be fantastic! Three keepers and repeaters! PLUS, Ten Tips for busy weeknight cooking, and a 101 primer on stove-to-oven cookware.
New Sauces that make Supper
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Elizabeth and Harriet
Olde Mistick Village


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Tea
Pinch Diet Seminars
Catalog
Weekday Cooking Strategies
Weekday Cooking Strategies
RECIPE: Brussel Sprouts with Toasted Walnuts and Apple Cider-Chile Butter Sage
The Sauce
Veggie Note; Brussels Sprouts
Stove-to-oven-101
Stove-to-oven-101
Tools
RECIPE: Roasted Cauliflower with Vierge Sauce
New Sauces that make Supper
Veggie Notes: Cauliflower
Tools
RECIPE: Grilled Eggplant Antipasto with Creamy Walnut Sauce, Tomato and Feta
RECIPE: Grilled Eggplant Antipasto with Creamy Walnut Sauce, Tomato and Feta
Veggie Notes: Eggplant
Cookbook Review
 
Gray Goose Cookery and Gray Goose, Too! - Olde Mistick Village - 27 Coogan Blvd. - Mystic, CT 06355
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