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


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