- Asparagus with Warm Tarragon–Pecan Vinaigrette
- Asparagus Spears with Mandarin Orange
- Baby Arugula and Shaved Fennel with Lemon Garlic Vinaigrette
- Braised Cabbage with Leeks and Sesame Seeds
- Braised Oyster Mushrooms, Coconut, and Macadamia
- Butternut Squash Soup
- Carrot Coriander Soup
- Cauliflower Tomato Soup with Indian Spices
- Cauliflower and Walnut Soup
- Endive Salad with Citrus Walnut Dressing
- Endlessly Customizable Stuffed Peppers
- Fresh Spinach with Sesame Seeds
- Garlic-Braised Greens
- Green Beans with Dried Cherries
- Green Beans with Chili Garlic Sauce
- Green Chutney
- Grilled Eggplant Cutlets
- Kale with Caramelized Onions
- Marinated Shiitake Mushroom and Cucumber Salad
- Mashed Cauliflower
- Mushroom Stroganoff
- Pan Roasted Wild Mushrooms with Coffee and Hazelnuts
- Portabella “Steak” Sandwiches with Umami Sauce
- Provencal Vegetables
- Quick-Pickled Beets & Fennel
- Rich Vegetable Stock
- Roasted Brussels Sprouts
- Roasted Brussels Sprouts with Shallots and Walnut Oil
- Roasted Beets with Balsamic Vinegar
- Roasted Balsamic Vegetables
- Roasted Squash with Pomegranate
- Roasted Sweet Potatoes with Pecans
- Ruby Chard Decorated with Itself
- Sauteed Rainbow Swiss Chard
- Simple Celery-Date Salad
- Southwestern Corn Hash
- Spicy Broccolini with Red Pepper
- Spicy Indian Slaw
- Subz Makhni (Stir-Fried Vegetables in a Tangy Tomato Honey Curry)
- Sugar Snap Peas with Fresh Mint
- Tarragon Succotash
- Tunisian Carrot Salad
- Vegetable Stock
- Vegetarian Shepherd’s Pie
- Wild Mushroom Soup with Soba
- Yellow Squash with Sage
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