This recipe just brings out the sweet and savory components to make a fun little mix that you can either put in a bowl to grab or in a glove as party favors. It’s a great way to get your kids involved in the kitchen.
This savory pull-apart bread wreath features the most versatile of doughs, Japanese milk bread—a tender enriched dough that receives a moist boost from tangzhong, or Milk Roux. Packed with dill, butter, and garlic powder, the bread dough is mixed, proofed, shaped, and assembled the day before. The day of, only a final proof and short bake remains!
When we opened the Café in 2004, cold broccoli salad was very trendy and new. Wanting to incorporate new with our classic Southern, this became our standard side to our sandwiches. I recommend selecting a whole head of broccoli and cutting the florets yourself.
This recipe is reminiscent of the artichoke dip, the we all loved, from the 80’s. I had a recipe card that I used for that dip and it’s been used so much it has separated!! Use this recipe as an appetizer, or as a side with soup. Your family and friends will love it!
VeryVera’s Gourmet-to-Go line of products was developed with the help of staff member Susan Ely. Our Veggie Lasagna, a shining star of the GTG menu, was a weeknight favorite for our customers. It’s a perfect vegetable side and a filling vegetarian entree.