Vegetables is the fifth class I teach in The Introduction Cooking Series to Plant-Based Foods.
Are you cooking vegetables like your mother did 20 years ago? Are you in a vegetable rut? Are you serving the same veggies over and over? Steaming, sauteing, roasting, blanching, and grilling are wonderful ways to discover, taste, and explore all of the gorgeous vegetables in our supermarkets today. Prepare elegant, hearty dishes full of flavor and color when vegetables are the center of your plate. Particular attention will be given to root and grounded vegetables.
Discover some great vegetable roasting ideas, helpful cooking tips, and a generous class of inspiring recipes for everyday, and every night meal preparations that you and your family will love.
- Grilled Vegetables
- A Vegetable Medley Saute
- Steamed Japanese Nabe
- Spaghetti Squash with Marinara Sauce
- A Warm Curry Kabocha Puree
- Roasted Beets
- Winter Roasted Root Vegetables
- Pureed Kabocha
- Butternut Squash with Maple Glaze
- Roasted Italian Vegetables