Camille Becerra is an awesome food stylist and chef here in NYC, and she whipped-up this amazing dinner using some of her favorite west elm Market products.

Our favorite part is how she takes fancy-schmancy peanut butter to another level by turning it into a sophisticated plating sauce. See Camille‘s video made with collaborator Tara Sgroi and get her recipe below!

The recipe below goes great with both roasted vegetables and as a dip for raw veggies. I mixed a peanut-pecan butter I found at west elm Market with another great score, the Morris Kitchen Preserved Lemon Syrup to make the sauce. Sesame, walnut and almond butter work well too.

Preserved Lemon, Peanut + Pecan Sauce

    ½ cup nut butter
    1 T preserved lemon syrup
    1 ½ T lemon juice
    ½ cup water
    Pinch of salt & chili

1. Mix all ingredients together in blender, processor or jar.
2. Buzz, whip or shake till smooth and well incorporated.

roasted veggies and peanut pecan sauce

Recipe + Styling by Camille Becerra
Video by Tara Sgroi


SHOP THE LOOK

big spoon nut butter west elm gold flatware west elm weck jars west elm
grace usa hammer morris kitchen west elm enamel measuring cups west elm

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