Veggies
Grilled Carrots with Nutmeg Butter
Melted Onions
Acorn Squash with Asiago and Sage
Marinated Baby Bok Choy and Shiitakes
Portabello Mushroom Sandwiches with Arugula and Balsamic Aioli
Marinated Portabello Mushrooms with Asiago
Artichoke Hearts with Smoked Tomato and Roasted Garlic Aioli
Lemon Broccoli
Green Beans with Lemon Oil
Lemon-Ginger Tofu Steaks with Carrot and Cashew Salad
Chiles Rellenos with Tomato Salsa and Guacamole
Honey and Curry–Glazed Squash
Pear and Prosciutto Salad with Champagne Vinaigrette
Asparagus and Tomato Salad with Feta
Roasted Butternut Squash Hash
Acorn Squash with Spiced Pecan Butter
Bourbon-Glazed Yams with Mint
Cheesy Onion Quiche
What's in the Fridge Frittata
Grill-Roasted Apple and Pumpkin Bisque
Mashed Sweet Potatoes with Grilled Onions
Provençal Sandwiches with Roasted Garlic Paste
Grilled Asparagus with Prosciutto and Orange Mayonnaise
Grilled Artichokes with Garlic Mayonnaise
Fire-Roasted Tomato and Bread Soup
Warm Beet and Onion Salad
Asparagus with Sherry-Bacon Vinaigrette
Grill-Roasted New Potatoes
Asian Noodles with Grilled Tofu and Vegetables
Cheesy Spinach Stuffed Potatoes
Corn on the Cob Three Different Ways
Penne Pasta with Spinach and Smoked Tomatoes
Twice-Cooked Potatoes with Wasabi
Vegetarian Pizzas with Caramelized Onions, Peppers, and Blue Cheese
Corn on the Cob with Basil-Parmesan Butter
Basic Grilled Asparagus
White Bean Salad with Eggplant and Zucchini
Steak Fries with Rosemary-Lemon Aioli
Eggplant Parmigiana
Zucchini, Carrot, and Parsnip Patties with Lemon Yogurt Sauce
Creamy Grilled Sweet Potato Salad
Butternut Squash with Candied Pecans
Roasted Root Vegetables with Garlic and Rosemary
Flatbread with Potatoes, Leeks, Gorgonzola, and Rosemary
Mexican-Style Corn on the Cob
