Recipes

Vegetables

Hakurei turnip puree

Kohlrabi slaw and flounder with lemon and garlic scapes (the rest of the meal!)

A glorious mess – curried carrots with carrot top pesto

Acorn squash stuffed with sausage and cornbread

An even better broccoli (grilled with pickled shallots)

Another Approach to Cabbage – Moroccan-spiced warm red cabbage salad

Apple cider and curry glazed beets

Asparagus with lemon and mustard

Avocado and marinated kale salad sandwich

Baked eggs and spinach with za’atar

Baked sweet potato with lime butter

Braised kale, sausage, and risotto soup

Bringing home the…(braised Brussels sprouts with bacon)

Broccoli cheddar and apple gratin

Broccoli Ginger Dumplings

Broccoli Salad with Avocado and Tomato

Broccoli salad with bacon and pecans

Brussels sprouts with kimchi

Butternut caponata

Buttery Browned Cabbage

Cabbage for cabbage haters (or cabbage lovers for that matter!)

Cardamom-yogurt chicken and curried eggplant

Cauliflower and cheddar souffle

Cauliflower sautee with garlic bread crumbs

Celeriac remoulade

Chanterelle cream sauce – Fun with naturalists!

Cheesy Winter Squash Muffins

Cherry tomato cobbler with flaky goat cheese biscuits

Chili-dusted kohlrabi fries

Crostini with squash and kale

Cucumber and yogurt salad with lemon

Eggplant Caponata

Elotes (Mexican street fair corn) salad

Extremely green peas

Fingerling potato salad with chard and bacon

Garam masala roasted cauliflower

Green bean salad with lemon-tarragon dressing

Grilled asparagus with lemon anchovy vinaigrette

Grilled corn with smokey peach butter

How to Deal with Random Root Vegetables, method 2

Israeli couscous salad with salmon and herbs

Leeks two ways – caramelized with pasta and leeks vinaigrette

Midweek, midday artichoke and eggplant salad

Moroccan carrots

My favorite coleslaw

Panade of leeks, greens, and gruyere

Parsnips and dates with tahini-yogurt

Pasta with Nicoise-inspired vegetables

Perfect Brussels Sprouts (with sherry vinegar and Parmesan)

Pickled green tomatoes and “the farmer’s lunch”

Polenta hiding mozzarella and lemony greens

Preserving tomatoes by roasting and freezing

Quinoa and white beans with roasted broccoli and rosemary

Really Crazy Good Brussels Sprouts

Ricotta Gnocchi with Butter Braised Summer Squash

Roasted beets and arugula with horseradish cream

Roasted Butternut Squash and Apples

Roasted cauliflower with harissa cream

Roasted fennel salad with bagna cauda dressing

Roasted root vegetables with creme fraiche and parsley pistou

Roasted vegetable toad in the hole

Root Vegetables Au Gratin (and cream sauce basics)

Scrambled eggs and asparagus

Shepherd’s pie with kale

Slow cooked Greek green beans

Spaghetti squash with cauliflower, anchovies, pine nuts, and currants

Spaghetti squash with pesto

Spanakopita rice

Spiced sweet potato and leek cakes

Spinach and pine nut soup

Spinach gone right (with raisins and nuts)

Spinach pancakes with mint-lime yogurt sauce

Spinach spoon bread

Spinach, balsamic onion, and goat cheese galette

Spring vegetable jumble with lemon tarragon butter

Stuffed collard greens

Summer squash and artichoke caponata

Summer squash and rice gratin with salsa verde

Sweet and Sour Red Cabbage (rødkål)

Sweet potatoes with andouille sausage

Swiss chard gratin

The best broccoli. (Roasted broccoli with lemon and garlic)

Twice baked butternut squash

Vegetable pot pies topped with sweet potato biscuits

Warm fall slaw, with goat cheese

What to bring to a potluck with foodies – rustic butternut squash tart

Whipped Parsnips with Sour Cream

Winter vegetable fattoush

Zucchini noodles with tuna and tomato

Zucchini Ricotta Fritters