A rich and layered answer to cold-weather cravings. Roasted chestnut, fresh herbs and plant-based milks make this the creamy vegan winner your menu needs.
Move over potatoes. This cauliflower gnocchi is going to turn heads in your dining room with a rich truffle-oil umami and a nutty brown butter sage finish. Can also be made as a vegan dish as noted.
Onions, bell peppers, peas, sliced garlic and crushed red pepper sautéed in olive oil and tossed with smoked sausage, orecchiette pasta and a little soubise for next-level deliciousness.
Thin crust flatbread pizza with creamy soubise sauce, roasted garlic cloves, rappini (broccoli rabe) and roasted bell peppers, finished with feta cheese.
Great sides can make a meal—literally. Acorn squash marinated with ancho chili paste, stuffed with plant-based chorizo and topped with salsa fresca and avocado mousse.
A vegetarian take on the New Orleans tradition bursting with Southern flavor. Fresh-baked rolls, plant-based sausage, tart apple mirliton squash slaw—it doesn’t get much better!
En Brochette, or “on a skewer,” is the first way that Chef Myron® prepared any dish when he returned from Japan. He created this favorite chicken dish with Yakitori sauce, sure to be one of your favorites too.
Is fish a favorite on your menu? Try this mouthwatering recipe for whitefish that calls for fresh lime and Chef Myron’s® Sweet Chili Sauce. Fast and healthy.
Tender sirloin beef has a deep, rich, umami flavor that’s highlighted when marinated in Chef Myron’s® Teriyaki Sauce and paired with delicious, fresh-cooked vegetables.
Try this yummy Thai Red Curry dish with tofu and vegetables. It is made using Chef Myron’s® Red Thai Curry and Yakitori Sauces. The combination is a knock-out!