Plants

Arugula Pesto

Asian Cauliflower Fried “Rice”

Baked Kale Chips

Baked Sweet Potatoes (Yams)

Beet Hummus

Braised Escarole with Onions

Braised Green Beans with Tomatoes and Onions

Broiled Prosciutto-Wrapped Asparagus Spears

Broiled Zucchini (or Eggplant)

Brussels Sprouts Chips

Carrot & Parsnip Puree

Carrot + Cardamom Soup

Cauliflower and Carrot Puree

Cauliflower, Carrot, and Parsnip Puree

Chez Panisse Braised Red Cabbage

Chilled Cream of Avocado Soup with Dungeness Crab

Cream of Tomato Soup

Crispy Mushroom Chips

Crispy Swoodles with Bacon

Curried Cream of Broccoli Soup

Emergency Protein (a.k.a. Garbage Stir-Fry)

Endive, Radicchio, and Apple Salad With Porkitos and Hazelnuts

Fig & Watermelon Salad with Honey Vanilla Cashews

Fried Green Plantains (Patacones or Tostones)

Fried Green Plantains + Mango Avocado Salsa

Garlic Cauliflower “Mashed Potatoes”

Grilled Zucchini/Summer Squash

Guacamole

Hawaiian Fire-Spiced Mushrooms

How To Cook Collard Greens (Tasty & Pretty)

Instant Pot (Pressure Cooker) Beets

Instant Pot (Pressure Cooker) Crispy Potatoes

Instant Pot (Pressure Cooker) Curried Cream of Broccoli Soup

Instant Pot (Pressure Cooker) Spaghetti Squash

Instant Pot Autumn Mash

Instant Pot Cream of Mushroom Soup

Marinated Roasted Beets

Mexi-Cauli Rice

Mexican Watermelon Salad

Microwaved Spaghetti Squash

Microwaved Yams / Sweet Potatoes

Oven-Baked Sweet Potato Fries

Oven-Roasted Escarole

Oven-Roasted Tomatoes

Paleo By Season’s Atkilt (Spiced Ethiopian Vegetable Stew)

Pizzeria Delfina’s Spicy Cauliflower

Pork and Spinach Stuffed Kabocha Squash

Pressure Cooker (Instant Pot) Braised Kale and Carrots

Quick and Simple Stir-Fried Kale and Bacon

Quick Nuked (Microwaved) Green Beans

Red Cabbage Slaw with Tangy Carrot Ginger Dressing

Roasted Baby Artichokes

Roasted Bell Peppers with Balsamic Vinegar and Extra Virgin Olive Oil

Roasted Broccoli and Bacon

Roasted Broccoli With Crispy Prosciutto & Balsamic Vinegar

Roasted Brussels Sprouts and Bacon

Roasted Butternut Squash

Roasted Carrots

Roasted Chestnuts

Roasted Chestnuts (From Your Toaster Oven)

Roasted Curried Cauliflower

Roasted Garlic Autumn Root Vegetable Mash

Roasted Green Beans

Roasted Kabocha Squash

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

Roasted Portobello Mushroom Packets with Lemon and Garlic

Roasted Portobello Mushrooms

Roasted Turnips

Sautéed Red Cabbage with Onions, Garlic, and Anchovy

Sautéed Spinach with Bacon, Shallots, and Mushrooms

Shaved Brussels Sprouts with Bacon

Simple Cauliflower Rice

Smashed Cucumber and Carrot Salad

Spicy Pork and Asparagus Stir-Fry

Spicy Sautéed Mushrooms with Anchovy

Spicy Thai Chicken Zoodle Salad

Stir Fried Napa Cabbage with Mushrooms and Bacon

Stir-Fried Shiitake and Broccoli Slaw

Stovetop Braised Cabbage

Sweet Potato and Cashew Dip (from Tess Masters’ The Perfect Blend)

Sweet Potato Hash with Fried Eggs

Swiss Chard with Raisins, Pine Nuts, and Porkitos

Tomato and Basil Salad

Warm Brussels Sprouts Salad with Asian Citrus Dressing

Watercress and Chicken Soup

Watercress With Seared Prosciutto + Peaches

Watermelon and Tomato Gazpacho

Whole Roasted Cauliflower

Wilted Radicchio with Shallots

World’s Best Braised Green Cabbage

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