Artichoke heart and spinach gratin
Grilled lemon-spiked artichokes
Farfalle with arugula gremolata, Gorgonzola, golden raisins, and walnuts
Asparagus crêpes with mushroom sauce
Roasted asparagus with pomegranate-lime glaze
Avocado-strawberry saladita - Beet-avocado-pear "carpaccio"
Roasted beets with tart pink grapefruit glaze
Bok choy, broccoli rabe, and shiitake mushrooms with roasted garlic
Broccoli dipped in wonderful peanut sauce
Broccoli with garlic, dried tomatoes, and lemon
Broccoli, apples, and red onion in honey-mustard marinade - Broccoli stem pickles - Sesame-walnut-ginger broccoli
Braised Brussels sprouts in maple mustard sauce
Brussels sprouts with shallots and hazelnuts
Crispy-edged roasted Brussels sprouts
Chile cabbage with shiitakes, sweet-crisp onions, and tofu
Sesame-braised cabbage with leeks
Sweet-and-sour red cabbage with berries
Stir-fried carrots, red pepper, and red onions with roasted cashews
Coated carrots Afrique du Nord
Cauliflower-cheese appetizer
Cauliflower gratin with capers and bread crumbs
Cauliflower and red onion mustard pickles
Southwest summer corn hash
Fresh corn, black bean, and avocado saladita
Feta-walnut-stuffed cucumbers
Eggplant, green beans, pumpkin, and basil in coconut-tomato curry
Summer squash, carrots, cauliflower, broccoli, and mushrooms in light green curry
Grilled eggplant and Portobello mushrooms with miso-apple-wasabi glaze
Stir-fried eggplant with ginger-plum sauce
Southeast Asian-style eggplant with chiles, red onion, and mint
Grilled, filled endive with cranberry-speckled green rice
Self-braised escarole with garlic and golden raisins
Sautéed fennel with crispy fried lemon
Fennel with almonds, grapes, olives, dried figs, and cheese
Fennel with oranges and beets
Shaved fennel with red onion, olive oil, and oranges
Bright greens on a bed of creamy polenta
Dry-sautéed braising greens with layers of garlic
Bitter greens with sweet onions and sour cherries
Bitter greens with sweet onions and tart cheese
Best ever green beans amandine
Green beans with crunchy peanut-lemon coating
Flash-cooked frisée with shallots, mushrooms, and seasoned bread crumbs
Dramatically seared green beans
Mushroom-stuffed mushrooms with wild rice and goat cheese
Caramelized onion-orange-lime marmalade
Mollie's quite surprising mashed parsnips
Garlicky pea shoot tangle
Roasted red peppers with garlic and lime
Nut-crusted Portobello fritters
Potato, turnip, and carrot gratin with garlic herb béchamel sauce
Radicchio-porcini risotto
Grilled radicchio with touches of fruit and cheese
Roasted root vegetables with pear glaze
Ruby chard decorated with itself
Deep-flavor shiitake slaw
Spinach bundles with creamy miso sauce
Creamed spinach with mushrooms
Greek-style spinach with caramelized onions, tomatoes, yogurt, and pine nuts
Apple-maple-broiled acorn squash
Spaghetti squash with caramelized onions and crispy sage leaves
Roasted acorn squash with orange-cranberry glaze
Roasted butternut squash with roasted walnut oil and pomegranate seeds
Spaghetti squash pancakes
Sweet potato hash with smoked tofu and red onions
Oven-"fried" sweet potatoes
Vanilla-maple sweet potatoes
Roasted tarragon succotash
Oven-scorched "stewed" tomatoes
The best marinated vegetables
Parmesan-crusted zucchini
Ten ways to sneak a few more vegetables into your diet
Stocking your pantry - Kitchen equipment.
