Veloute by Chef Smith

* Velouté sauce, also one of the mother sauces, in many ways is also considered to be a white sauce. The difference between velouté and béchamel is that béchamel is made with a pale roux and includes milk as the liquid, while velouté is made with a blond roux and white stock as the liquid. White stock is made with bones that have not…

Roasted Asparagus with Sweet Caper Vinaigrette by Chef Smith

Basic Spicy Sauce by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Basic Spicy Sauce

Turkey Sausage Fettucine alfredo by Brett Ede

Sticky carrots by Brett Ede

Summer Tomatoes by Chef Smith

Celeriac and parsnip mash by Lemon Squeezy

A mustardy, light mash, great with fish or meat dishes

orange chive mustard caper vinaigrette by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

orange chive mustard caper vinaigrette

MOLOKHIYA by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

MOLOKHIYA

charmoula sauce by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

charmoula sauce

Asparagus with fresh grape relish by Brett Ede

Special Burger Sauce by Chef Smith

Blackened Green Beans by Chef Smith

Grilled Veggies with a Yogurt-Cumin Sauce by Kyra Martin

This was so fresh and light. I really loved it. If you're using Greek yogurt, omit the sour cream. I used squash, but I think sauce would be good with any Mediterranean type vegetable.

Potato Pancakes by Kyra Martin

I learned the hard way that these are in fact something you should make and then cook immediately. I shredded my potatoes too early and they ended up grey. Having said that, they actually tasted great (even for being grey (I had a bad experience with grey soup once so I was apprehensive)) and it was a great way to hide veggies. If…