Vegetable

Avocado and Grapefruit Tea Sandwiches

Greek Stuffed Eggplant

Three Bean Salad with Creamy Lemon Dressing

Shredded Kale and Quinoa Salad with Creamy Tahini Dressing

Roasted Acorn Squash and Portobello Mushroom Salad

Mexican Street Corn

Zucchini Ribbon Salad with Mint, Olives, Feta and Pine Nuts

Swiss Chard and Leek Gratin

Lemony Chickpea Salad

Zucchini Dill Pickles

Mashed Parships and Potatoes

Baked Tomatoes

Blue Cheese-Garlic Potatoes

Lamb-Stuffed Peppers in Spiced Tomato Sauce

Radishes with Lemon Crème Fraiche and Fish Roe

Classic Bruschetta

Green Bean Casserole with Crispy Shallots

Lemon Ricotta Potatoes

Baked Yams with Saffron Aioli

Rustic Vegetable Chickpea Soup

Pan Roasted Baby Artichokes

Fried Fingerling Potatoes with Tarragon Sauce

Sweet and Spicy Cucumber Salad with Fresh Dill

Swiss Chard and Egg Casserole

Mini Mac and ‘Shrooms