Anchovy

aka. alici or acciughe (Italian), boquerones (Spanish)

Anchovies

Anchovies

+ Piquillo peppers,

+ Fennel bulb & fronds,

+ Salmon,

capers, basil, black pepper

Anchovies

+ Hard boiled egg,

Layered on tartines or finely chopped tapenade for asparagus, haricots verts, or green beans
Toss warm vinaigrette with potatoes or make hot bath to dip vegetables (bagna càuda). Serve with fish, asparagus, green beans, or salad greens.
Recommend braising thin slices of fennel-bulb and tossing all together with Bucatini or spaghetti
Make an anchovy garlic butter to ladle over finished finished filets.
Make a Niçoise salad and serve with sourdough bread or as a sandwich.
On tartines or Bruschetta or canapés or tossed with penne pasta

butter, parsley, chives, oregano, black pepper, olive oil

olive oil, parsley, lemon, garlic

dried currants, pine nuts, capers, parsley, lemon, garlic, red chili, toasted bread crumbs, olive oil

butter, garlic, lemon, capers, parsley, black pepper

Niçoise olives, hard boiled eggs, red onion, tomato, garlic, olive oil, parsley, baguette

+ Baby potatoes,

Anchovies

Anchovies

Anchovies

+ Tuna,

Artichokes

aka. carciofo (Italy), alcachofa (Spain), kharshūfa (Arabic), artichaut (France).
Artichokes produce a second crop in fall.

Domesticated variety of wild cardoon. Remove the hairy 'choke' at the center of the blossom as well as the tough outermost leaves at the base. Chop off the thorny tips of the exposed leaves. The topmost inch or two of stem are very tender and tasty, just peel away the base and outer tough outer layer. Immerse cut artichokes in cold water and lemon juice immediately to prevent browning. Heart and innermost leaves can eaten raw if sliced very thinly with mandolin or food processor. Most common preparation is to halve, sear artichokes in butter, and braise with stock until tender. The tender center or artichoke-heart is the most prized portion. Leaves are not edible whole, just scrape away tender base of the leaves with your bottom front teeth and discard the fibrous part.

Braised Artichokes

Grilled
Artichokes,

Black Olives,

White Wine,

Feta,

manchego, garlic, red wine vinegar, olive oil, fresh basil, capers

Shaved Baby Artichokes,

Shaved Baby Artichoke & Navel Orange Salad. Tip: Slice artichokes razor-thin using a mandolin, or food processor and immerse in cold water with lemon or vinegar. Here's a similar recipe
Artichoke & Spring Onion Tart. Search any good savory tart dough recipe online. Tip: for custard layer use 1/3 cup creme fraiche + 1/3 cup heavy cream, + 3 large eggs.
Artichoke-Olive Dip on Crostini. Use any of the ingredients listed here depending on what you have on hand or available at your local market.
Mediterranean Roasted Artichokes. Side-salad to pair with chicken or salmon or loaf of rustic bread. Here's a recipe.
Braised Artichokes (brown with butter then braise with stock) and serve as either a main dish, perhaps with a side of pasta, or alongside chicken or fish.

olive oil, fresh basil, black pepper, lemon juice, thinly shaved leek, anchovies

vegetable or chicken stock, butter, parmesan, lemon juice, black pepper, garlic

spring onions, garlic, chive

vinaigrette from (garlic, dill, honey, lemon, black pepper, shallot), caper, olive oil

parmesan, basil, herbed Boursin cheese, garlic, almonds, pine nuts, chili flake, capers, lemon juice

Thyme,

Artichoke Hearts (from jar),

Roasted Artichoke Hearts,

Artichoke Hearts
& Stems,

Green Olives,

Grilled Artichoke & Olive Panzanella
1.
Prep artichokes: Cut in half. Scoop out hairy 'choke'. Peel away outer layer of stem. Cut off pointy tips of outer leaves. 2. Steam artichokes ~20 min till knife tender. 3. Brush with oil, then grill ~7 min each side. 4. Cube bread and toss with olive oil, place in oven at 350°F ~15 minutes. (you are drying out the bread so that it maintains integrity when it soaks up the vinaigrette) 5. Remove and set aside the tough leaves from the artichoke hearts. 6. Make vinaigrette with 3:1 oil to vinegar ratio (add any extras: herbs, capers, shallot, mustard, garlic) 7. Toss bread cubes, artichoke hearts, sliced olives, cubed tomatoes and their juices, and vinaigrette. 8. Refrigerate for 30 minutes before serving. Add manchego and more basil just before serving.
Shaved Baby Artichoke & Navel Orange Salad


Tip: Slice artichokes razor-thin using a mandolin, or food processor and immerse in cold water with lemon or vinegar.

Here's a nice recipe from Cantina Barbera
Braised Artichokes

Brown with butter then braise with stock. Serve as either a main dish, perhaps with a side of pasta, or alongside chicken or fish.
Artichoke & Spring Onion Tart.

Search any good savory tart dough recipe online. Tip: for custard layer use 1/3 cup creme fraiche + 1/3 cup heavy cream, + 3 large eggs.
Mediterranean Roasted Artichokes.

Side-salad to pair with chicken or salmon or loaf of rustic bread.

Here's a recipe.
Artichoke-Olive Dip on Crostini.

Use any of the ingredients listed here depending on what you have on hand or available at your local market.
Grilled Artichokes. Trim outer leaves. Peel stem. Halve lengthwise. Remove choke. Boil in salted water ~12 min till knife-tender. Brush with oil. Grill~7 min per side.

Notes: Baby artichokes can be trimmed, soaked,  sliced very thin and eaten raw. Whole artichokes should have outer leaves removed and rough tops of leaves trimmed, and of course remove the hairy choke part before grilling or braising. The heart is the most tender part of the artichoke. The stem is as very nearly as good as the heart so don't discard, just peel away the tough outer layer. The base of the tough leaves are also tender and are traditionally eaten by scraping against your bottom teeth.

Beans, Adzuki

Adzuki bean

Adzuki bean

+ sample

+ sample

+ sample

Adzuki bean

+ sample

+ sample
+ sample
+ sample
+ sample

+ sample

+ sample

+ sample

+ sample

Adzuki bean

Beans, Cannellini

aka. white kidney bean, lobia (India, Pakistan). Substitutions:  Any other white bean. Great Northern are a good substitute. Navy (pea) beans are smaller and cook faster. Baby Lima's are a bit starchier so a good substitute in soups.

Cannellini,

Rosemary,

Broccoli Rabe,

Kale,

olive oil, garlic, sourdough bread

Cannellini,

Spinach,

Cavatelli with Cannellini &Wilted Spinach. Makes a nice rustic pasta dish. Need a nice glass of white wine with this.
Cannellini Bean Salad in Vinaigrette. Toss vinaigrette with beans while still warm so they soak up flavor. Serve warm or cold depending on weather.
Garlicky Broccoli Rabe tossed with Cannellini Beans and Pasta. Optionally add crumbled and browned italian sausage.
Roasted Winter Squash, with Sage, and Cannellini Beans over Polenta. Peter Berley, Modern Vegetarian Kitchen  (p202).
Tuscan Bean Soup from Samin Nosrat, Salt, Fat, Acid, Heat p274.
Rosemary White Bean Puree on Crostini. Infuse oil over very low heat with rosemary and puree.

cavatelli, leeks, thyme, olive oil, black pepper, Pecorino

champagne-vinegar, Dijon mustard, bay leaf, red onion

garlic, bay leaf, sherry vinegar, sage

winter squash, garlic, olive oil, cinnamon stick, diced tomatoes

Tarragon,

Cannellini,

Cannellini,

Cannellini,

Cannellini,

Sage,

cabbage, chicken stock, crushed-tomatoes, olive oil, bay leaf, onion, carrot, celery, garlic

Beans, Flageolet

Notes: dried beans have pale green, thin skin, dense, fine delicate flavor. Holds up very well to cooking in soups and stews. You won't find fresh flageolet beans by Thanksgiving, but dried is still available.

Flageolet,

Cauliflower,

fennel seeds, parsley, garlic, onion, olive oil, stock

Flageolet,

Roasted Tomatoes,

+ Sample
Cauliflower, Flageolet & Fennel Seed Soup. Sautee the onion, garlic, fennel seed. Add stock, beans, cauliflower. Cook ~10 minutes. Purée.

basil, honey, cipolline, olive oil

+ Sample

Duck Confit,

Flageolet,

pancetta, thyme, chicken stock, thyme, olive oil, french garlic sausage, bacon

Beans, Red Kidney

Risotto,

turnip, parsnip, garlic, ginger, tomato paste, carrot, olive oil, vegetable stock, onion, butter

Red Kidney Beans,

Thyme

Kidney Beans Stewed in Red Wine with Tomatoes and Herbs. Serve over pasta or rice. From Peter Berley's cookbook "A Modern Vegetarian Kitchen" p246. This man knows his beans!
Wintry Root Vegetable Risotto. Peter Berley, A Modern Vegetarian Kitchen p210. The magic is that he calls for shredding winter vegetables and adding with the rice. Add the pre-soaked beans about 2/3 through.

full-bodied red wine, rosemary, sage, garlic, tomato paste, onion, carrot, celery, gremolata (parsley, lemon zest, raw garlic), bay leaf, balsamic

Red Kidney Beans,

Beans, Lima

aka. butter beans (UK and US), garrofón (Spain), double-bean (India), “frijol of media luna “ or “frijol of Madagascar”(South America). Two types: large and yellow lima type (origin: Peru); small and green Sieva type (Meso-America). Lima beans are generally available until the first frost hits.

Lima beans, garrofón

Fennel,

Ancho chile,

+ Sample

orange juice, parsley, vegetable stock, butter, olive oil

Lima beans,

Lemon Zest,

Lemon-Garlic Lima Beans. Paris Paraskeva, from Taste of Home. Serve as side dish, or puree to slather over crostini.
Classic Paella from Spanishtable.com. Limas (garrofón) are an essential component of classic Paella.
Creamy Lima Beans With Ancho Chile-Pepitas Pesto from Deb Lindsey, in Washington Post
Soften dried anchos in boiling water, toast&grind pepitas, make a pesto along with garlic. Serve over warm, creamy beans.
+ Sample
+ Sample
Lima Bean Puree with Fennel & Orange Juice Mark Bittman, How to Cook Everything Vegetarian p613. Stew beans till creamy.Braise  fennel bulb in OJ. Purée together along with olive oil.

lemon juice, oregano, garlic, bay leaf, onion, parsley, olive oil

saffron, piquillo peppers, paprika, chicken stock, white wine, garlic, onion, olive oil, clams, mussels, chicken, chorizo, artichoke hearts

pepitas, marjoram, garlic, sherry vinegar, olive oil, bay leaf

+ Sample

Saffron,

Lima beans,

Lima beans,

Sample

Sample

+ Sample

+ Sample

Beans, Pinto

Maple Syrup,

dijon, soy sauce, bay leaf, celery, onion, carrot, ginger

Pinto Beans,

Cheddar,

Tostadas. Season and cook your beans. Brush oil on corn tortillas and make crispy ~2 min per side. Spoon beans on hat and melt shredded cheddar. Top with Pico de gallo
Boston-Style Baked Beans, Peter Berley, Modern Vegetarian Kitchen p250. First stew the beans with aromatics then add the maple syrup, oil, and mustard.

chili powder, corn tortillas, pico de gallo (tomato, jalapeño, red onion, cilantro, lime juice, garlic)

Pinto Beans,

Beans, Scarlet Runner

Similar varieties: Borlotti beans (Italy), Cranberry beans (US), Kefferböhnen or beetle-beans (Austria, Germany), ayocote (Spain), Oregon Lima Bean, multi-flora bean

Austrian
Pumpkinseed Oil

crushed pumpkin seeds, pink Brazilian peppercorns, pickled chard, olive oil, lemon juce, champagne vinegar

plum tomatoes, garlic, sage, olive oil, black pepper

Keffer-böhnen

Tuscan Style Borlotti Beans. If dried, soak beans overnight in salt water. Combine ingredients in pot and boil till creamy and tender ~45 min (fresh), ~1.5 hours (dried). Serve with bread and best olive oil.
Scarlett Runner Beans with Roasted Austrian Pumpkinseed Oil by Bob Batz . Key is to add lots of spices to the bean water e.g. bay leaf, honey, peppercorns, allspice, coriander, lemongrass.

Borlotti Beans

Sage

Beets

Beets

Gorgonzola,

Ricotta Salata,

Avocado,

apples, pecans, maple syrup vinaigrette, cinnamon, goat cheese, farro

Tahini Dressing,

Salt Roasted Beets with Tahina. Michael Salomonov from 'Zahav' cookbook. Roast the beets, grate them, and toss together with the tahini dressing.
Asparagus & Chioga Golden Beets in Meyer- Lemon Vinaigrette. Roast beets in foil (400F,~40 min), remove skin. Blanch asparagus. Vinaigrette: 2 parts lemon juice, 1 part vinegar, 6 parts olive oil, (+ zest, tarragon, salt, pepper)
Beets, Gorgonzola, and Hazelnut Salad. Roast beets. Cut into wedges. Toss with red wine vinegar and olive oil. Toss with salad greens (e.g. butter lettuce). Toast hazelnuts, add to plated salads along with crumbled gorgonzola.
Roasted Beets, Shaved Fennel, with Apples, Chevre & Candied Walnut Salad.
Farro Salad, with Beets, Apples, Pecans in Maple Vinaigrette. (or other hearty grain)
Roasted Beets, Avocado Salad with Capers and Sherry Vinegar.
Roasted Beets, Arugula, and Ricotta Salata.
Roasted Beet Salad in an Orange Vinaigrette. Serve chilled with salmon or chicken.

Green
Apples,

capers, red onion, dill, sherry vinegar, olive oil or avocado oil

meyer lemon juice and zest, pistachios, tarragon, olive oil, champagne vinegar

orange juice + zest, cumin, coriander, champagne vinegar, olive oil, cayenne

garlic, lemon, olive oil, cumin, dill, mint

hazelnuts, red wine vinegar,  olive oil

chevre, toasted fennel seeds, apples, candied walnuts, olive oil

Asparagus,

Beets

Beets

Beets

Beets

Beets

Beets

Beets

Shaved Fennel,

champagne vinegar, arugula, olive oil

Bell Pepper, Red

Red Bell Pepper,

Sherry Vinegar,

+ Sample

garlic, olive oil, black pepper, optionally add either anchovies, ricotta, or mozzarella, kosher salt

Red Bell Pepper,

Onion,

Linguini tossed with Shrimp, Red Pepper, Zucchini. Alternatively serve over rice dish or polenta.
Ratatouille. Tip: Consider cooking ingredients separately to near desired tenderness, then combining and cooking a bit longer to let flavors mingle.
+ Sample
Fire-Roasted Red Pepper Crostini. Char peppers on the grill or over an open flame on the stovetop. Rub raw garlic on toasted crostini. Layer peppers. Drizzle sherry vinegar.

shrimp, garlic, thyme, zucchini, olive oil, parsley, pine nuts

tomato, zucchini, garlic, basil, marjoram

Eggplant,

Red Bell Pepper,

Red Bell Pepper

+ Sample

Bok Choy

+ Sample

Stir Fried Baby Bok Choy. Shirley Cheng, Epicurious.
+ Sample

peanut oil, scallions, garlic, sugar, white pepper

Bok Choy,

Ginger,

+ Sample

Broccoli

Broccoli,

Garlic,

Anchovy,

+ Sample

parmesan, small pasta, chili pepper, olive oil, black pepper

Broccoli,

Ground Ginger,

Mike's Ginger Broccoli. First sautée broccoli in a touch of neutral oil for 8 minutes. Add remaining ingredients, stir, and cover for 2 more minutes. Recipe from my older brother Michael Batz.
Broccoli, Mushroom, and Cashew Stir Fry. Parboil potatoes in salted water.  Add pinch of curry to mushrooms and roast in oven. Sautee broccoli in garlic and ginger. Add all together and cook for 3 min with coconut milk.
+ Sample
+ Sample
Broccoli Ripassati. First cook broccoli in boiling water, then drain and chop, and cook again in olive oil and garlic till tender and creamy. Tip: cook the pasta in the broccoli water.

roasted sesame oil, tamari, brown sugar, ground mustard

potato, trumpet mushroom, bok choy, curry powder, coconut milk, garlic, ginger

red onion, garlic, parmesan, lemon

+ Sample

Raw Cashews,

Broccoli,

Broccoli,

Broccoli,

Broccoli,

Sample,

+ Sample

Broccoli Rabe

aka. Rapini, friarielli (Naples, refers to leaves only). Notes: you can eat the leaves, so just remove very large leaves, but leave at least the smaller ones. Tender, only remove very end of stem.

Broccoli Rabe,

Pine nuts,

+ Sample

+ Sample

garlic, olive oil, raisins, red pepper flake, lemon

Broccoli Rabe,

Crumbled sausage,

Broccoli Rabe with Sausage, from Food and Wine. Or add eggs and creme fraîche to make a Frittata (Salt, Fat, Acid, Heat p309).
Orecchiette with Broccoli Rabe, Almonds, and Manchego. While orecchiette is cooking, blanch, thoroughly dry, and then sautée the broccoli rabe in garlic, olive oil and Calabrian crushed pepperoncini (or other chili flakes). Top with parmesan or alternatively, almonds and manchego.
+ Sample
+ Sample
+ Sample
Sautéed Broccoli Rabe with Pine Nuts & Raisins. Tips: blanch broccoli rabe first in salted boiling water ~4min, then immerse in cold water, drain and dry, then sautée.

roasted red peppers, lemon, pecorino, garlic

orecchiette, parmesan (or almonds and manchego), garlic, olive oil

+ Sample

+ Sample

Crushed Pepperoncini

Broccoli Rabe,

Broccoli Rabe,

Broccoli Rabe,

Broccoli Rabe,

+ Sample

+ Sample

Brussel Sprouts

Brussel Sprouts,

Mustard
(whole grained),

Red Wine,

Miso,

mayonnaise, olive oil, garlic, black pepper

Brussel Sprouts,

Harissa,

Crispy Sprout Salad. Shave Sprouts. Roast till crispy. Toss with sweet-tamarind dressing.Toss in other thinly shaved veggies. Top with crispy shallots. Inspired by memory of the best brussel sprout salad at Umai, Umai in Philly.
Wine and Honey Glazed Brussel Sprouts. Cook brussels at high temp. Get it nice and dark brown. Use red wine to deglaze. Toss pinch of nutmeg and mace at end for a nutty, warm aroma.
Middle Eastern Roasted Sprouts. Check out Jamie Oliver's recipe.
Brussel Sprouts with Whole-Grained Mustard Sauce.
Halve brussels, toss in olive oil and salt. Roast in oven on high till nicely tender and charred. Then make a sauce with mayo, some whole grained mustard, garlic paste, and black pepper. Recipe in Vedge cookbook, p 99.

honey, lemon relish (whole lemon, parsley, shallot)

red onion, carrot, purple cabbage, scallions, crispy shallots, dressing (sweet chili sauce, tamarind paste, peanut oil, water)

nutmeg, mace, black pepper, honey

mint, cilantro, dill, sliced fennel bulb, red onion, tahini, toasted sesame seeds, garlic, lemon, sumac, olive oil

Sweet-Chili-Tamarind Dressing,

Brussel Sprouts,

Brussel Sprouts,

Brussel Sprouts,

Brussel Sprouts,

Yogurt,

rice vinegar, mirin, sea salt, maple syrup

Cabbage

Tart Apple,

Caesar
Dressing,

+ Sample

cider vinegar, caraway seeds, brown sugar, olive oil, black pepper, red onion

Cabbage,

+ Sample
Braised Red Cabbage. See Recipe by Peter Berley, Modern Vegetarian Kitchen, p130.

(egg, olive oil, garlic, dijon, lemon juice, anchovy), parmesan, raw broccoli, lemon zest, black pepper, kosher salt, croutons

raita (goat cheese, garlic, yogurt, lemon juice, mint, olive oil), cucumbers, parsley, Aleppo pepper

Cabbage,

Sample

Cabbage,

Raita,

+ Sample

Carrot

Carrot,

Maple Syrup,

Cilantro-Yogurt,

Black Lentils,

vegetable stock, chervil, black pepper, ginger, orange zest

Carrot,

Ginger,

Shaved Carrot Salad with Ginger and Lime. Samin Nosrat, Salt Fat Acid Heat, p227.
North African Carrot Stew. Roast the carrots and potatoes. Add stock , cook till tender. Puree. Add splash orange juice and zest.Toast the spices in oil. Ladle to bowls. Swirl in spices and dollop of creme fraîche. Drizzle with olive oil .
Carrot Schwarma with Black lentils and Green Harissa. Vedge 146
Glazed Carrot Soup, Bittman, How to Cook Everything Vegetarian, p105.

lime juice and zest, toasted cumin seeds, plumped raisins, jalapeño, cilantro, olive oil, garlic

chile, cumin, sesame, mustard, cilantro, sugar, lemon juice

ground coriander, black pepper, olive oil, lime juice, Aleppo pepper, peanuts, scallions

(cumin, coriander, ginger, garlic) orange juice and zest, creme fraiche, olive oil, stock, potatoes

Grated Coconut,

Carrot,

Carrot,

Carrot,

Carrot,

North African Spices,

island spices (cumin, coriander, ginger, nutmeg, clove, thyme, allspice, black pepper), chives, garlic

Cauliflower

Potato,

Tahina,

+ Sample

cumin, coriander, ginger-garlic paste, amchur (dry mango powder), turmeric, onion, red chili, garam masala, cilantro

Cauliflower,

Saffron,

Saffron Cauliflower. Plenty, Ottelenghi p106.
Charred Cauliflower Pita Sandwich. First boil cauliflower in salted water till tender, drain and dry, slather in olive oil, and roast till charred. serve slathered in tahina (tahini, salt, lemon) and fixings on pita bread
Cauliflower with Labneh. Deep fry the cauliflower till golden brown. This recipe from tasting table gives you the idea of how it's done.
+ Sample
Aloo Gobi. Recipe at CookwithManali.com

bay leaf, red onion, golden raisin, green olive, parsley

finely diced serrano chiles, créme fraiche, olive oil, grey sea salt

parsley, dill, chives, mint, garlic, sumac

Cauliflower,

Cauliflower,

Cauliflower,

Labhneh

Celery Root

aka. Celeriac

Celery Root (pasta like ribbons),

Puy Lentils,

+ Sample

hazelnuts, hazelnut oil, bay leaf, thyme, olive oil, red wine vinegar, mint

Celery Root (1/8" rounds),

Parsnip,

Celeriac and parsnip are a popular combination among chefs. Rebecca Franklin's recipe calls for a pistou garnish to evoke the provencal mastery of these two ingredients. Roast to deeply caramelise, puree, then drizzle pistou. link
Peel recipe into pasta ribbons. Recipe from BBC Good Foods.
link
+ Sample

provencal pistou (garlic, basil, olive oil) vegetable stock, bay leaf

pepitas, thyme, garlic, lemon

Chard,

Celery Root (puree),

Celery Stalk

Kale,

sample

Celery stalks,

Apple

Celery, Apple, Peanut Salad. Recipe on bon appetit by Joshua McFadden. Pair with grilled shrimp or chicken or fish.
Celery, Fennel & Citrus Salad. Best in winter when citrus is in season. Serve with fish or chicken.
Kale and Celery Tiger Salad. Recipe by Quealy Watson of Hot Joy, Recipe featured on Bon Appetit.
+ Sample

parsley, lemon juice, fresno chiles, olive oil, peanuts, scallions

navel oranges, grapefruit, champagne vinegar, apple cider vinegar, olive oil

thai fish sauce, thai chiles, garlic, sugar, lime juice, scallions, cilantro, mint, thai basil, pepitas, chile oil

Fennel,

Celery stalks,

Celery stalks,

Chard

Chard,

Eggs,

Fennel,

+ Sample

leek, butter, olive oil, dill, cilantro

Chard,

Golden Pickled Raisins,

Swiss Chard with Pickled Golden Raisins & Pistachios. Rich Landau & Kate Jacoby, Vedge p102 (from Vedge restaurant in Philadelphia)
Tagliatelle with Chard, Kale, Currants. Field of Greens Cookbook, p 130
Pickling recipe from Gramarcy Tavern Cookbook. Great way to use up chard stems and insanely tasty addition to keep on hand for salads or tart addition to many dishes.
+ Sample
+ Sample
Kuku Sabzi recipe from Salt, Fat, Acid, Heat page 306. Or frittata or savory tart, or just scrambled with toast.

pistachios, rice-wine vinegar, garlic, black pepper

walnuts, browned butter, red onion, garlic, parmesan

mustard seeds, brown rice vinegar, sugar, powdered ginger, beet juice for color

+ Sample

Dried Currants,

Chard,

Chard,

Sample

Sample

+ Sample

+ Sample

Chickpeas

aka. Garbanzos, Channa, Chole, Bengal gram, Egyptian Pea

Chickpeas,

+ Sample

Zucchini,

Sweet Vegetable Couscous. The Vegetarian Kitchen p134.
Garlic, Chickpea & Spinach Soup. The Vegetarian Kitchen p37.
+ Sample

sweet potato, carrot, red onion, couscous, chopped tomato, garlic, ground ginger, cinnamon, turnip, raisins, cilantro

garlic, potatoes, onion, coriander, tahini, cumin, vegetable stock

arugula, olive oil, lemon, garlic, quinoa, honey, fresh herbs, chopped toasted walnuts, ricotta salata,

Spinach,

Chickpeas,

Sample

Chickpeas,

Roasted Walnut Oil,

+ Sample

Collard Greens

Collard Greens,

Ginger,

Bosc Pear,

Shoyu or Soy Sauce

garlic, thyme, coconut oil, curry powder, onion

Collard Greens,

Cabbage,

...
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...
...
...
...

gremolata (parsley, garlic, lemon zest, lemon juice, olive oil, salt, pepper), red pepper flake

onion, garlic, butter, bacon, baguette

butter, cinnamon, cayenne, clove

paprika, sherry vinegar, stock, avocado, garlic, rice

Black-Eyed Peas,

Collard Greens,

Collard Greens,

Collard Greens,

Collard Greens,

Black Beans,

sesame oil, stock, diced red chiles

Corn

It's not always easy to find fresh corn cobs around Thanksgiving, and it's definitely not peak season. But corn freezes very well and can be a great addition to Thanksgiving side dishes.

Corn,

Fire-Roasted Poblano,

Butter & Cream,

Summer Risotto, Peter Berley, Modern Vegetarian Kitchen, p208.
Savory Corn Tart. Recipe in Field of Greens p218. Here's a recipe for savory tart dough.
Stuffed Poblanos or Corn Salad. Serve with fish, chicken, beef, or beans.

scallions, black pepper

risotto, tomato, basil, parmesan, black pepper, thyme, dry white wine, olive oil, vegetable stock

marjoram, jalepenos, creme fraiche, cayenne, red onions

Leek,

Corn,

Corn,

Corn,

White Cheddar,

cilantro, lime

Endives

The following pairings are for heartier, bitter varieties of endive such as Belgian Endive, Asparagus Endive, Catalogna Endive, Puntarella (central stalk of the Catalogna Endive), radicchio. See separately Escarole and Friseé ( which are also endives, but with somewhat different flavor profiles, pairings, and preparations).

Braised Endives,

Grilled Fig,

+ Sample

watercress, balsamic, salt and pepper

Grilled Endives,

Butter,

Braised Endive. Molly Watson, the Spruce Eats.
+ Sample
+ Sample
Grilled Fig & Endive Salad. Note: It's still possible to find fresh figs around Thanksgiving, but it's a stretch!

lemon juice, chicken stock, dry white wine, sugar

pistachios, Ricotta Salata, toasted bread crumbs, parsley, garlic, olive oil, black pepper, white wine

+ Sample

Blood Orange Zest,

Braised Endives,

Sample

Sample

+ Sample

+ Sample

Escarole

aka. Bavarian endive, Batavian endive, Broad-leafed endive, Scarole.

Cannellini,

Shaved Horseradish,

+ Sample

cured black olives, garlic, rosemary, leeks, butter-mushrooms, lemon, parsley, balsamic

Escarole,

Red Pepper Flake,

Sautéed Escarole. Serve as a side with crispy chicken or fish recipes.
Escarole Salad with Horseradish. Ignacio Matteo, Epicurious.
+ Sample
+ Sample
Slow Baked Cannellini with Olives, Escarole, and Gremolata. New Vegan Cookbook, p63.

garlic, olive oil

capers, red onion, lemon juice, red wine vinegar, olive oil, creme fraîche

+ Sample

Escarole

Escarole,

Sample

+ Sample

+ Sample

Fennel

Braised Fennel,

Goat Cheese,

Tomatoes,

butter, olive oil, black pepper, garlic, shallot, dill, lemon zest, sugar

Caramelised Fennel,

Granny Smith Apple,

Fennel and Apple Soup. Sweat leeks in butter, add spices till fragrant. Add broth, leeks, apple. Simmer ~30min. Balance taste with honey, champagne vinegar. Garnish with walnuts, herbs, black pepper, olive oil.
Salmon & Braised Fennel. Caramelised and braised fennel is rich and aromatic and pairs wonderfully with fish. Start over high till brown, low heat till starts to caramelize, deglaze with chicken stock, cover & cook ~ 5 min longer.
Caramelise Fennel, Tomatoes & Green Olives. Brown fennel on high, then caremalize over med. Add halved cherry tomatoes ~1 minute. Toss with fettuccini. Add walnuts and green olives. Garnish with fennel greens.
Shaved Fennel and Mint Salad. Use mandolin or food processor to slice fennel thin as possible. Toss with lemon juice and zest. Parmesan and pepper to taste.
Caramelized Fennel with Goat Cheese. Ottelenghi, Plenty p172. Ottelenghi also likes to use this flavor pairing to make a Tatin.

warm-spices, cumin, coriander, turmeric, fennel seeds, leeks, walnuts, butter, chicken stock, olive oil, honey, black pepper

chicken stock, olive oil, black pepper

green olives, walnuts, fettuccini

lemon juice, lemon zest, black pepper, parmesan

Salmon,

Caramelised Fennel,

Fennel,

Shaved Raw Fennel,

Mint,

Ginger

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Green Beans

aka. french green beens, Haricot verts, string beans. Flavor combinations listed here work for any long, thin, green beans, and even long and thin yellow varieties.

Green Beans,

Anchovies,

Dijon Vinaigrette,

Tarragon,

capers, garlic, thyme, lemon

Green Beans,

Toasted Almonds,

Green Beans Almondine. Blanch beans to desired tenderness, then into an ice water bath, then brown the butter, add back beans and browned almonds, and serve.
Sautee green beans in tons of garlic over low for a very long time until brown and tender. Careful not to burn the garlic.
String Beans in Honey-Lemon Vinaigrette. Peter Berley, Modern Vegetarian Kitchen, p108.
Green Beans and Mushrooms with Tehina, Lentils, and Garlic Chips. Michael Solomonov, Zahav, p58.
Green Beans & Cherry Tomatoes with Tarragon and Sherry Vinaigrette. To ripen the last of your tomato crop, place in warm placed in a closed paper bag. To speed it up, you can also add a banana to the bag (which emits ethylene)
Seared French Beans with Caper Bagna Cauda, Rich Landau and Kate Jacoby, Vedge. Food52 has the recipe online.

browned butter, bit of black pepper

and more garlic, and more garlic

honey, cider vinegar, black pepper, red onion, garlic, olive oil, cayenne

beluga lentils, cinnamon, shallots, tahini, garlic, lemon, dill, cider vinegar, olive oil, black pepper

Garlic,

Green Beans,

Green Beans,

Green Beans,

Green Beans,

Mushrooms,

cherry tomatoes, shallots, sherry vinegar, olive oil, black pepper

Horseradish

Horseradish,

Oysters,

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finely chopped-apple, honey, white peppercorn, shallot, neutral oil

Grated Horseradish,

Smoked Mackerel,

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apples, samphire, cucumber, yogurt

peppercorns, parsley, sugar, sherry vinegar

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Roast Beef,

Horseradish,

Horseradish,

Horseradish,

Horseradish,

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Jicama

Jicama,

Mixed Beans (e.g. black, red, pinto),

Mint,

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jalapeno, onion, cilantro, cumin seeds, vinaigrette

Jicama,

Mango,

Tropical Fish Tacos. Wing it!. Or if you want a nice recipe
Consider adding grilled shrimp or picked crab meat to recipe by Julian Moskin, NYT Cooking.
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Mixed Bean Salad in Jalapeño Vinaigrette. Tips: toast cumin seeds in oil and add to vinaigrette. Chop red onions finely, rinse in cold water, and toss in vinegar to mellow.

julienned red pepper, lime juice, cilantro, chives, honey, white wine vinegar

pineapple, avocado, lime, finely chopped serrano, cilantro

navel oranges, honey, sunflower seeds, pepitas, olive oil, pomegranate seeds, lime, creme fraîche.

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Fried Fish,

Jicama,

Jicama,

Jicama,

Jicama,

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Kale

Tips on tenderising kale:  Always remove the ribs and stem from the leaves. If using the raw leaves either chopped or shredded in a salad, you can toss them with some lemon juice (or cider vinegar) and a pinch of salt for five to ten minutes to soften the leaves a bit before tossing with a vinaigrette. When sautéing kale, make sure they go into the pan damp so the steam softens them. The ribs and stems are very tough can be chopped and cooked separately by blanching, roasting, braising, or pickling.

Sauteed Kale,

Butternut Squash,

Cucumber,

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risotto, garlic, leeks, white wine, nutmeg, Fontina cheese, chives, parmesan, veg stock, olive oil

Blanched Kale,

Delicata Squash,

Recipe from Michael Paley, Proof on Main, KY. As featured in WSJ (subscription required). Or just wing it!
Sautéed Kale with Warm White Beans, Rosemary & Toasted Almonds. Be brave... no recipe.
Recipe by Josh Walker & Duolan Li, Bon Appétit. link
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Kale and Squash Risotto. Everyday Greens, p53.

orange zest, parsley, olive oil, shallot, parmesan, radish, pecans, parsley, chives, lemon juice

warm white beans, rosemary, garlic, red pepper flakes, olive oil

ginger-dressing (ginger, garlic, thai chile, fish sauce, sugar, neutral oil), red onion, cilantro, crispy-fried-shallots

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Toasted Almonds,

Torn pieces (ribs removed)

Shredded Raw Kale,

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Kohlrabi

Both the bulbous stem and leaves are edible, but the bulb is generally prized. The leaves can be prepared similar to kale, and are best sautéed. The thick fibrous outer layer of the bulb is not palatable and impedes cooking so and must be peeled away for both fresh and cooked preparations.

Tart Apple,

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lemon, parmesan, hazelnuts, romaine, olive oil

Raw Kohlrabi,

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Kohlrabi Apple Salad. Slice kohlrabi thinly, 1/8" and apple at 1/4". Toss both in lemon juice and cold water to prevent browning. Toast hazelnuts, arrange romain leaves, drizzle with olive oil (or hazelnut oil), sprinkle parmesan.

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Kohlrabi,

Kohlrabi,

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Lentils

Lentils,

Creamy Goat Cheese,

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mint, carrot, fennel, red onion, bay leaf, lemon vinaigrette (lemon juice and zest, garlic, champagne vinegar, olive oil)

Lentils,

Yogurt,

French Lentil Salad with Creamy Yogurt Dressing. Peter Berley's Modern Vegetarian Kitchen, p238.
Salmon with Lentils and Mustard-Herb Butter. Shelley Wiseman, Gourmet magazine as featured on Epicurious.
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Lentils with Creamy Goat Cheese. Everyday Greens, p77.

lemon juice, white wine vinegar, olive oil, carrot, celery, red and yellow peppers, dill, chives, tarragon, parsley

grainy-mustard, leeks, tarragon, chives, butter, lemon

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Salmon

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Lentils,

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Mushrooms

Thinly sliced Mushrooms,

Puréed Sweet Potatoes,

Puréed Carrots,

thyme, rosemary, oregano, curry-powder, wilted-spinach, olive oil, creme fraîche

Black Trumpet, Shitake, Porcini &Chanterelles

Niçoise Olives,

Field of Greens, p122.
Savory Tart.
Roast mushrooms and asparagus and serve over carrot puree with fried sage leaves, and a few toasted hazelnuts.
Leek-Mushroom Risotto. Sweat onions in butter.Add rice, cook till translucent. Stock one-ladleful at a time till done. Fold in sautéed leeks & mushrooms, etc. Plate. Sprinkle chives.Squeeze lemon.
Stuffed mushrooms, baked in the oven.
Roasted Mushrooms over Silky Smoot, Puréed Sweet Potatoes and lightly wilted spinach.

capers, red onion, dry sherry, parsley, parmesan, garlic

thyme, white wine, gruyere

fried sage leaves, roasted asparagus, champagne vinegar, honey, black pepper, chicken stock, toasted hazelnuts

lemon juice and zest, butter parsley, parmesan, chives, garlic, olive oil, onion, stock

Roasted-Garlic Custard,

Sautéed Oyster Mushrooms,

Mushrooms,

Button Mushrooms (champignon)

Portobello Mushrooms,

Leek,

butter, parsley, parmesan, egg, garlic

Mustard Greens

Mustard Greens,

Ginger,

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cilantro, cumin, paprika, onion, chicken-stock, lemon

Mustard Greens,

Jalepeño,

Spicy Mustard with Cumin. Peter Berley, Modern Vegetarian Kitchen p137.
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cumin, garlic, onion, olive oil, cider vinegar, black pepper

garlic, red pepper, oregano, cream, pasta, pecorino, breadcrumbs

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Lamb Sausage,

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Mustard Greens,

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Okra

Okra,

Tomato Sauce,

Peanuts,

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dried-lime, chopped cilantro, lemon, olive oil

Okra,

Seafood,

Seafood Gumbo.
Crispy okra (Kurkuri Bhindi). Nice recipe here: link
Stuffed Okra recipe from Profusion Curry. link
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Zahav cookbook p103.

crab meat, shrimp, oysters, tomato, holy trinity (onion, celery, green, pepper) garlic, thyme, bay leaf, thyme, rice, black pepper

gram flour, chili powder, turmeric, garam masala, carom (ajwain)

coconut, amchur (green mango) powder, turmeric, garam masala, asafoetida, chili powder, sugar

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Chaat Masala Spice Blend,

Okra,

Okra,

Okra,

Okra,

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Olives

Sliced Black  Olives,

Halibut,

Red Onion,

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lemon slices, cannellini beans, shallots, fresno chiles, olive oil

Fruity-Green Olives

Chicken,

See recipe from Anna Stockwell, Epicurious. link
Tuna and Olives Tossed with Fresh Herbs, Cherry Tomatoes and Linguini
Olive Tapenade. Blend olives, olive oil, vinegar in food processor till desired consistency. chop onions and let sit in vinegar for 5minutes to soften, then fold into tapenade.
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Claire Saffitz of Bon Appetit featured on Epicurious link

apricots, kale, white wine, garlic, red pepper flake

cherry tomatoes, pasta, fresh herbs

champagne vinegar, olive oil, red onion

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Canned Tuna in Oil,

Olives (any)

Mild-Green Olives

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Parsnip

Puréed Parsnips,

Fried Lentils,

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fried sage leaves, white beans

Roasted Parsnips,

Honey,

Honeyed Parsnip Quinoa with Chilli, Cardamom & Orange. FIVE cookbook by Rachel de Thample. link
Roasted Trumpet Mushrooms over Parsnip Puree. Soften parsnips in salted boiling water, then puree with broth. Halve trumpet mushrooms and cross-hatch before roasting. Tip: salt mushrooms after roasting so they retain moisture
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cardamom, oranges, almonds, quinoa, sunflower oil

fried sage leaves, balsamic reduction, toasted hazelnuts

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Roasted Trumpet Mushrooms

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Roasted Parsnips,

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Peas, Sugar-Snap

Steamed Snap Peas,

Mint,

White Miso,

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chili flakes, lemon zest, olive oil, flaky sea salt

Sautéed Snap Peas,

Toasted Sesame Oil,

Snap Peas in Toasted Sesame Oil. Works well with raw, sautéed, or blistered (grilled) snap peas.
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Sautéed Sugar Snap Peas. Salt, Fat, Acid, Heat p260

toasted sesame seeds, flaky sea salt

lime juice, unsweetened coconut flakes, coconut oil, mint, chili flakes

walnuts, dijon mustard, honey, rice vinegar

radishes, rice wine vinegar, lemon, olive oil, ricotta salata or crumbly cheese

Lime Zest,

Blanched Snap Peas,

Raw Snap Peas,

Sugar Snap Peas,

Stir-Fried Snap Peas,

Carrots,

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Peas, Snow

Lemon Zest,

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olive oil, black pepper

Sautéed Snow Peas,

Toasted Sesame Oil,

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Sautée Snow Peas with Lemon: ~3 minutes, add zest to pan at end. then fresh pepper and sea salt.

peanuts, scallions, red chili flake, ginger, garlic, cilantro

lemon juice, almonds, olive oil, arugula,

Charred Snow Peas,

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Thinly-Sliced Raw Snow Peas,

Cucumber,

almond, arugula, lemon, red chili flakes

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Persimmon

Persimmon,

Beets,

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mixed citrus fruits, red wine vinegar, watercress, endive, black pepper

Persimmon,

Pears,

Persimmon & Pear Salad. This pairing makes for tasty desserts like a crumble, but also a nice dinner salad like this one from Christine Muhlke of NYT Cooking.
Persimmon & Pistachios with Greek Yogurt & Honey. No recipe required. Consider decorating plates with a few edible flower petals.
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hazelnuts, hazelnut oil, sherry vinegar, shallot, endive, stilton, pomegranate seeds

greek yogurt, honey

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Pistachios,

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Persimmon,

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Potato

Mashed Potatoes are a Thanksgiving classic. Just use the right potato, like Yukon Gold and use your family recipe, or ask Google or DuckDuckGo or Siri. Just remember, never, ever, ever, ever, ever stir your mashed potatoes; that will create a disaster of gooey-gluey-mess that looks like it's the base for paper-mache middle-school project, and will cause your family in-laws to snicker about what an unseasoned cook you are. Damn it, don't stir!! Use a ricer, or food mill, or second to that, a masher to crush your potatoes. And use plenty of butter, and lie about how much is in there if asked. And don't overkill on milk or cream cuz you will ruin the proper airiness. There, that's it, that's all you need to know. Oh wait, one more thing... use white pepper, not black (just cuz it's nicer looking without the black flecks). Oh, and show off by adding something like roasted-garlic, or a touch of lemon-zest, or rosemary-oil, but use a light-hand so people are like "oh wow, what is that, you did something different". Got it? Good! You got this.

Potato,

Anything,

That,

Thing,

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Potato,

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three potato

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Potato,

Potato,

Potato,

Potato,

The Other,

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Pumpkin

Puréed Pumpkin,

Saffron,

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pistachio, parmesan, garlic, onion, white wine, marjoram, arborio rice

Roasted
Pumpkin,

Jamaican Spices,

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Pumpkin and Pistachio Risotto. Linda Fraser, The Vegetarian Kitchen p108.

scotch bonnet chiles, tomatoes, garlic, tsp of rum, onion, bay leaf, thyme, chicken (or substitute tempeh), chicken or vegetable stock, cilantro, steamed rice

pumpkin seeds, nutmeg, cream or creme fraîche, garlic, ginger, onion, neutral cooking oil

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Austrian Pumpkin-Seed Oil

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Stewed Pumpkin,

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Radicchio

Shredded Radicchio,

Balsamic Reduction

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olive oil, salt, black pepper

Roasted Radicchio,

Canned Tuna in Olive Oil,

Recipe from Seamus Mullen of Bon Appétit link
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Serve as side or toss into pastas where you want strong bitter notes. e.g rigatoni, artichoke hearts, melted anchovy, mozzerella, fresh tomatoes, lemon zest, roasted radichio, balsamic reduction.

cannellini beans, celery, parsley, olive oil, lemon juice & zest (or bergamot if available!), champagne vinegar, olive oil, garlic

arugula, pecans, garlic, scallions, tarragon, olive oil, lemon, honey, buttermilk, black pepper

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Delicata Squash,

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Torn Radicchio (raw or Roasted),

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Radish

Shaved Radishes,

Cultured Butter,

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rustic bread, flaky sea salt

Sliced Radishes,

Mint,

Shaved Radish Salad with Walnuts and Mint Bon Appétit. Perhaps add shaved fennel or watercress and either shaved pecorino or whipped creme fraîche.
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Radish Tartine. Toast bread (on one side), layer butter, slices of radishes. Finish with sea salt.

lemon, olive oil, black pepper, flaky sea salt

tangerine, dill, shaved fennel, citrus-vinaigrette

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Avocado,

Shaved Radishes,

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Ramp

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Spinach

Spinach,

Pine Nuts,

Chickpeas,

garlic, golden-raisins, olive oil

Spinach,

Ricotta,

Spinach Raviolis.
Sicilian-Style Sautéed Spinach with Plumped Golden Raisins & Garlic. Plump the golden raisins in boiled water. Toast the pine nuts. Sautée the garlic, add spinach till wilted. Fold in raisins and pine nuts. Serve with fish or chicken.

nutmeg, cherry tomatoes, cream

garlic, ginger, turmeric, fenugreek, onion

cumin, fried onion, garlic, tomato paste, lemon, chiles, yogurt

Potatoes,

Spinach,

Spinach,

Squash, Butternut

Roasted Butternut Squash,

Kale,

Browned Butter,

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risotto, garlic, leeks, white wine, nutmeg, fontina cheese, chives, parmesan, vegetable stock, olive oil

Roasted Butternut Squash,

Puréed soup. Recipe from Love&Lemons Garnish options: crispy pieces of fried ginger, crispy fried sage leaves, thin drizzle of roasted pumpkinseed oil or olive oil, dollop of creme fraîche.
Brown butter over low, turn of heat, add two-finger pinch of mace powder, lather over roasted squash.
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Squash-Kale Risotto. Tip: Cook squash and kale separately and fold into the cooked rice at the end along with cheese, chives, etc. Add nutmeg at the very end. This is a bit involved for a side-dish, but makes a nice main dish for a vegetarian meal.

sage, rosemary, garlic, onion, vegetable stock, black pepper, parsley, pepitas

mace, parmesan, toasted hazelnuts, fried sage leaves

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Ginger,

Roasted Butternut Squash,

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Squash, Kabocha

Roasted Kabocha Squash,

Chickpeas,

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saffron, dried apricot, ginger, cinnamon, cumin, coriander, olive oil, red onion

Kabocha Squash,

Black Trumpet Mushrooms,

Roasted Kabocha Squash with Black Trumpet Mushrooms & Madeira. Landau & Jacoby, Vedge p94.
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Lorna Sass, The New Vegan, p73.

madeira, shallots, rosemary, garlic, olive oil, vegetable stock

oyster mushrooms, shitake mushrooms, butter, brown sugar, garlic, thyme, shallot, bay leaf, quinoa, olive oil, parsley

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Maple Syrup,

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Roasted Kabocha Squash,

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Sweet Potato

Twice Cooked Sweet Potato,

Fresh Spinach,

Chickpeas,

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creme fraîche, tahina dressing (tahini, lemon juice, water, salt, garlic)

Whole-Roasted Sweet Potato,

Farro,

Farro Salad with Sweet Potatoes, Walnuts, Cucumber, Tomato. Chop and steam sweet potatoes. Cook farro in chicken broth and bay leaf. Toss while warm with vinaigrette.
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Sweet Potato with Spinach, Tahini, and Creme Fraîche. Whole Baked Sweet potato, opened and mashed, dollop of creme fraîche, drizzle of tahina dressing.

chicken broth, bay leaf, walnut pieces, olive oil, wine vinegar, parmesan, smashed and torn cucumber pieces, tomato

crispy garlic, caramelised onion, olive oil, butter

cherry tomatoes, cumin, parsley, preserved lemon, tahini, lemon juice, smoked paprika, roasted garlic, chile, olive oil

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Rosemary,

Sweet Potato,

Sweet Potato, Cubed and Roasted

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Tomatoes, Cooked

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Turnip

Puréed Turnips

Garlic,

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black pepper, olive oil

Fresh Baby Scarlet Turnips,

Parmesan

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Baby Scarlet Turnips and their Greens with Garlic Jus. Vedge, p113.

garlic-infused olive oil

curry powder, onion, coriander, fresh ginger, black mustard seeds, yogurt

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Carrots,

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Twice Cooked Turnips,

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Zucchini

Grilled Zucchini,

Coconut Milk,

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Lemon Zest,

Golden-Brown Zucchini with Lemon Zest. Cut lengthwise and sauté both sides till lightly golden-brown. Place on paper towel. Sprinkle w/ lemon zest, parmesan, & black pepper.
Grilled Zucchini, Tarragon & Pine Nuts. Tips: Don't use too much butter and olive oil, and salt at the end to retain more crunch. Add chopped tarragon at the last minute.
Calabacitas (Mexican style). Side dish or main served in tortillas. recipe here
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parmesan, olive oil, black-pepper

lemon juice, butter, olive oil, chili pepper flake, tarragon, black pepper

ginger, garlic, onion, parsley, mint, lime-juice, curry powder, vegetable broth, mild-red pepper flake (e.g. Aleppo pepper)

tomato, shredded chihuahua (to melt), queso fresco (to crumble), onion, olive oil, black pepper

Pine Nuts,

Creamy Zucchini,

Thin-Long Slices Zucchini,

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Sliced Zucchini,

Corn Kernels,

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