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Caramelized Onions
A
rich addition to any pizza, we love the depth of flavor in these
onions.
Eggplant
and Tomato Gratin
A
beautiful vegetable side dish, the bright colors of this gratin
compliment any meal.
Fire Roasted
Cabbage
It's not easy to transform the humble cabbage into a dish folks
rave about, yet cabbage cooked in a stone hearth oven does just
that! If you're serving
the cabbage alongside an entrée, you can pre-roast it for half
the amount of required cooking time, then finish it to order in
the oven.
Marinated Vegetable Blend
This vegetable blend is great to
have on hand as a topping for
pizza,
baked fish, or pasta. We like the Mediterranean flavors
the capers and olives carry, but you can easily play around with
different vegetable combinations to produce your own unique
marinated vegetable blend.
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Pickled Red Onion Salad
This recipe is a colorful presentation
salad for meat dishes
out of the
Tandoor.
Roasted Yukon
Potatoes
Our favorite restaurants don't have
fryers. Instead, they serve
simple
roasted potatoes, cooked in front of
an open flame. These
potatoes can
be roasted in advance, and re-heated
in a stone
hearth oven for about 3
minutes just before service.
Stone Roasted
Tomatoes
Roasted tomatoes are ideal for a
full-flavored pizza sauce, or as a
vegetable side to a steak
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