Vegetarian/Vegan
Martha Stewart’s Potato, Zucchini, and Tomato Gratin
New York Times’ Tomato Watermelon Salad in 15 Minutes
Gourmet Magazine’s Grilled Vegetable Kebabs
Kale, Cabbage, Fennel and Pomegranate: Warm and Cold
a Couple Cooks’ Kolhrabi Carrot Fritters with Avocado Cream Sauce
Food and Wine’s Squash Gratin with Poblanos and Cream
Everyday Cooking Adventures’ Caprese Kebab Appetizers
Rachel Schultz’s Pan-Seared Brussels Sprouts with Quinoa, Cranberries and Pecans
