Vegetables
Tested, loved, and easy to make your own
Stuffed Artichokes with Pine Nuts and CurrantsBy Eating Local: Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington
Asparagus Salad with Piquillo Peppers and CapersBy Recipe developed for Sur La Table’s Cooking Classes
Crispy Chicken Caesar SaladBy Hestan
Root Vegetable Gratin with Gruyere and ThymeBy Sur La Table & Andrews McMeel Publishing
Mashed Maple Sweet PotatoesBy Cuisinart
Truffle Garlic Mashed PotatoesBy Katie Holler & Michael McConnell
Crispy Roasted Potato Wedges with Parsley, Rosemary, and LemonBy Knives Cooks Love: Reprinted with permission of Andrews McMeel Publishing, recipes by Sarah Jay, photography by Ben Fink
Slow-roasted Tomatoes with Oregano and FetaBy Eating Local: Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington