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Don’t let the sardines scare you off. Grilling takes the fishiness away, leaving a nice meatiness to compliment the spice and tang of the cauliflower seasoning.
Grilled Zucchini & Leeks with Walnuts
Grilled Eggplant, Tomatoes and Mozzarella
Grilled Asparagus and Mortadella
The best parts of artichokes — the smooth hearts with the tasty leaves — get brought to a new level with a crispy crunch.
These brussel sprouts give a good name to an old dud. The thin cuts and caramelized balsamic vinegar make the bitterness vanish from these sprouts.