Veggies

Brussels Sprouts Chips

Roasted Chestnuts

Chilled Cream of Avocado Soup with Dungeness Crab

Pizzeria Delfina’s Spicy Cauliflower

Oven-Roasted Escarole

Roasted Kabocha Squash

Roasted Broccoli With Crispy Prosciutto & Balsamic Vinegar

Guacamole

Roasted Portobello Mushrooms

Grilled Zucchini or Summer Squash

Microwaved Yams / Sweet Potatoes

Hawaiian Fire-Spiced Mushrooms

Asian Almond Chicken Salad

Broiled Zucchini (or Eggplant)

Roasted Portobello Mushroom Packets with Lemon and Garlic

Chez Panisse Braised Red Cabbage

Marinated Roasted Beets

Roasted Baby Artichokes

Emergency Protein

Cauliflower and Carrot Puree

Cauliflower, Carrot, and Parsnip Puree

Carrot and Parsnip Puree (Paleo, Whole30)

Roasted Turnips

Stir Fried Napa Cabbage with Mushrooms and Bacon

Quick and Simple Stir-Fried Kale and Bacon

Braised Chicken Legs with Artichokes and Pearl Onions

Stovetop Braised Cabbage

Pork and Spinach Stuffed Kabocha Squash

Roasted Butternut Squash

Sautéed Red Cabbage with Onions, Garlic, and Anchovy

Stir-Fried Shiitake and Broccoli Slaw

Roasted Portobello Mushroom Packets with Garlic, Shallots, and Balsamic Vinegar

Spicy Sautéed Mushrooms with Anchovy

Braised Green Beans with Tomatoes and Onions

How To Cook Collard Greens (Tasty & Pretty)

Broccoli Slaw Roast Beef Salad