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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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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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Cut off cauliflower buds and split to bite size. Split carrots and celery into fourths, lengthwise, then cut pieces 2 inches long. Add drained mushrooms, olives and garlic cloves. Sprinkle garlic powder over cut vegetables. Add lemon juice, lemon halves and Italian dressing. Stir and set in refrigerator for 1 hour. Stir again and salt to taste. Marinate for at least 2 more hours, stirring occasionally. Serve in large bowl. Use toothpicks to spear morsels.