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(box, Jerry Abajian)

Celery Root and Potato Gratin
Roasted Squash with Sausage and Apple Stuffing
Tomato Galette
Braised Red Cabbage with Apple and Juniper
Chickpea Dal with Mustard Greens and Tomato
Roasted Sweet Potato and Vanilla Bean Gratin
Roasted Green Beans with Roasted Red Peppers and Hazelnuts
Bay-Roasted Potatoes with Garlic and Herbs
Roasted Asparagus
Oven-Roasted Asparagus with Pine Nuts and Shaved Parmesan Cheese
Stuffed Artichokes with Lemon Aïoli
Garlicky Pea Shoot Tangle
Asparagus with Lemon Vinaigrette
Bitter Greens, Artichokes, and Shallots with Poppy Seeds
Smoke-Roasted Bell Peppers Stuffed with Garden Vegetables
Springlike Winter Vegetables with Parsley and Thyme
Zephyr Zucchini with Opal Basil, Pine Nuts, and Parmigiano-Reggiano
Stuffed Summer Vegetables
Swiss Chard Pancakes
Cabbage Braised with Riesling and Bacon
Kale Chips
Braised Cabbage and Onion with Poached Egg