When we saw the array of vegetable dishes on the buffet table at a recent luncheon at the Skirball Cultural Center, a museum of Jewish heritage in Los Angeles, we thought that the selection would be suitable for our Succot suppers. Chef Sean Sheridan’s colorful vegetable dishes included a salad of baby tomatoes and fresh mozzarella balls with basil leaves and olive oil, and a dish of asparagus spears and diced roasted red peppers moistened with a shallot-flavored butter sauce.

The showstopper was Sheridan’s stacked salad of roasted butternut squash, beet slices and baby arugula flavored with basil oil and balsamic vinegar. The chef used round molds to hold the vegetables in layers so that each portion came out like a small tower. For a Succot buffet, you could instead serve overlapping slices of the roasted vegetables on a bed of dressed greens on a platter – a different presentation but the same tasty, colorful combination (see recipe).

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