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Creamy peppercorn Ranch dressing over lots of crunchy, colorful vegetables and rotini pasta.
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This beautiful recipe for pot-roasted artichokes with white wine and capers appears in the chef April Bloomfield's 2015 cookbook "A Girl and Her Greens." It's tremendous "The fleshy artichokes get browned and crispy tops and look like strange, beautiful roses," she writes "The acidity in the white wine cuts through the rich, dense veg and, along with the salty pops from the capers, highlights the artichokes’ unique herbaceousness." Don't know how to prepare artichokes
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A crunchy baguette stuffed with smoked duck, arugula, blue cheese, and cherries.
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Grilled eggplant and asparagus are tossed with a romaine-endive salad and dressed with a simple balsamic vinaigrette.
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A roasted eggplant is combined with garbanzo beans, garlic, and olive oil in a smooth, savory hummus that goes great with pita bread or crackers.
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This sweet and sour eggplant hits every flavor note from savory and sweet to salty and spicy, and is way tastier than take-out or delivery.
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Get Baked Eggplant and Pancetta Pasta Recipe from Food Network
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So easy and so delicious. Everything - baby carrots, cognac, cinnamon, honey and walnut oil - goes into an aluminum foil packet, and is roasted until tender and glistening.
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This recipe is by Bryan Miller and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Elaine Louie and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Baby Spinach Salad with Mandarin Orange and Red Onions Recipe from Food Network
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Plump portobello mushrooms are marinated in balsamic vinegar and seasonings, then topped with a savory stuffing of spinach, eggplant, artichoke hearts, Parmesan and mozzarella cheeses, then baked into a satisfying vegetarian main dish.