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  1. When I plan a menu, I think as much about what to serve with the main course as I do the main course itself. I love to serve simple Roasted Golden Potatoes with Olive Oil and Rosemary with spit-roasted lamb, or Sauteed Spinach with Lemon and Pine Nuts with one of my favorite main courses - Pork Roasted the Way the Tuscan DoI love to go to the farmer's market and see what fresh vegetables are in season. If it's spring, it's asparagus and sugar snap peas and in the summer it's corn, eggplant, tomatoes, zucchini, peppers. Fall and winter bring all the delicious root vegetables like parsnips, carrots, beets, rutabagas, turnips, sweet potatoes. Don't forget about Brussels sprouts and all of the hard squashes that are so perfect this time of year. This is when I love to roast vegetables to serve as a side dish! As you can tell, I love vegetables.

  2. Agretti with Crispy Pancetta and Poached Eggs

  3. Basil Pesto

  4. Boston Baked Beans

  5. Cardoon a la Grecque

  6. Cardoon Fritters

  7. Corn Bread

  8. Creamy Polenta

  9. Dilled Cucumbers with Crme Frache

  10. Fiery Green Salsa

  11. Fire-Roasted Potatoes with Cumin and Garlic

  12. Golden Fennel

  13. Golden Roasted Potatoes with Rosemary and Olive Oil

  14. Gratin of Fennel, Leeks and Potatoes

  15. Indian Potatoes with Black and Yellow Mustard Seeds (Sunset Magazine)

  16. Oven-Fried Potato Chips with Marjoram Salt

  17. Oven-Roasted Autumn Vegetables

  18. Peak-Season Tomato Sauce

  19. Pure of Winter White Vegetables

  20. Roasted Spiced Applesauce

  21. Sauteed Spinach with Lemon and Pine Nuts

  22. Sicilian Tomato Pesto

  23. Summer Nectarine, Tomato, and Red Onion Salsa

  24. Wild Rice Pilaf with Dried Fruits and Pecans


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