Zucchini Fritters

These Greek-inspired fritters make great hors d’oeuvres or a light dinner served with tzatziki.

Grilled Onions with Chile-Nut Puree

When I think of Mexico, I think of cebollitas (little onions), nestled in embers, turning buttery soft with a haunting smoky flavor. I like to wrap the charred tail around the bulb like wrapping string around a ball, then I scrape it through the flavorful paste and pop it in my mouth whole.

South of the Border Melizansalata (Eggplant Dip)

I created this eggplant dip for a class I’m teaching at Rancho La Puerta Spa in Mexico to take advantage of all the gorgeous vegetables in their organic gardens. It’s a spin on one of my favorites from Greece—melinzansalata.

Sweet Pepper Confit

Summer vegetable confits, like this one from sweet pepper and garlic, are exceptionally versatile in the kitchen; the ultimate summer convenience food.

Honey-Ginger Roasted Carrots

A while ago I was profiling a group of moms who met through a CSA and was intrigued by their stories of how the CSA experience had shaped the way their kids eat. One veggie the kids unanimously preferred (demanded) fresh from the far rather than from a grocery store bag was carrots. This recipe gilds the lily even further, by adding honey and ginger to the mix.

Green Beans with Frizzled Shallots

This simple side dish is our answer to that Thanksgiving classic: green bean casserole. But since it's made with fresh green beans, it's sooooo much better.

Radish and Goat Cheese Baguettes

Can a radish be the star attraction in a sandwich? It can -- especially when paired with creamy goat cheese on a crunchy baguette.