Sweet Potato Pancakes
4 servings
Stir-Fried Fennel
4 servings
Stir-Fried Broccoli with Orange Peel and Red Chili Peppers
4 servings
Spinach with Garlic, Chili Pepper, and Lemon
4 servings
Parsnip and Potato Puree
4–6 servings
Sautéed Carrots with Mint and Shallots
4 servings
Sautéed Brussels Sprouts with Onions
4 servings
Pan-Fried Paprika Potatoes
4–6 servings
Roasted Plum Tomatoes
4–6 servings
Mustard-Roasted Potatoes with Lemon-Oregano Dressing
4–6 servings
Beet Greens with Red Onions and Raisins
2–4 servings
Herb-Roasted Carrot and Parsnip “Fries”
4 servings
Easy Beans
4 servings
Eggplant with Yogurt and Pine Nuts
4 servings
Grilled Balsamic Vinegar-Glazed Red Onions
4 servings
Green Beans with Lime Butter
4 servings
Garlic and Scallion Smashed Potatoes
4 servings
Crisped Cauliflower with Raisins and Pine Nuts
4 servings
Tuna Melts
4 sandwiches
Sort of Cubano
4 sandwiches
Lemon-Chive Mayo
about 1/2 cup
Salmon Burgers
4 sandwiches
Red Pepper and Vidalia Onion Sandwich
4 sandwiches
Lamburgers with Sun-Dried Tomato Mayo
4 sandwiches