Whether you’re a fan of eggplant or not, you’ll love this Baba Ganoush
Chopping and tossing. That’s pretty much it. Watermelon feta salad is a refreshingly cool, slightly sweet/salty swing that’s perfect for summer.
Chunky country potato salad is chock full of vegetables, lasts for days and is highly customizable.
The zucchinis have arrived in force and are coming out of our ears! Pancakes, anyone?!
Leeks have been the understudy for far too long. They deserve a starring role all by themselves. Gratin of Leeks is their chance to step into the spotlight.
Shaved asparagus doubles as a salad and pasta sauce. Dig in!
No one really enjoys munching on plain raw celery, do they? Try simple pickled lemon pepper celery, instead!
Whether you call it a Spanish empanada, an Indian samosa, an English pasty, or an American hand pie, they all have the same thing in common — they are vegetables or meat baked or fried in a dough.
With only a handful of very basic ingredients, you can make this luxurious Polish-style creamed cauliflower soup
One of my favorite take-away lunch spots when I worked in downtown San Francisco offered a shaved fennel, apple and smoked whitefish salad. The salad works equally well with chicken or duck.