Sweeter than their all-green counterparts, they roast up both tender and crisp in this technique.

Deborah Madison’s crispy tofu with a drizzle of miso sauce. Perfect for sandwiches, noodles, and right out of the skillet!

Souffleed pancake with caramelized apples, flambéed with whiskey

Dark chocolate pudding with strawberries in red wine syrup

Chard, ricotta and saffron cakes.

Rhubarb tartelettes in corn meal crust.

Creamy endive with gorgonzola — from Deborah Madison.

Onion Tart — think lazy, French Rosé lunch!

Spinach and spring herb torta in potato crust.

A spring delight… Roasted Asparagus, Toasty Bread, Soft Boiled Egg, and Herbs! {Oh yeah, it’s gluten-free too.}

Chilled Spicy Carrot Soup with Yogurt Sauce from Deborah Madison’s Vegetable Literacy. Perfect for Meatless Monday.

Butternut Squash Soup with Coconut Milk, Miso and Lime: An inspired combination of flavors makes for a beautiful and satisfying soup.

Halloumi with seared peppers, olives and capers – from Deborah Madison’s new book, Vegetable Literacy. Quick to prepare & absolutely delish!

Rhubarb tart with orange custard

Sweet Cherry and Almond Loaf Cake

Tofu Triangles in Creamy Nut Buttter Sauce with Scallions – a great vegetarian dinner.

Fennel and pepper trout cakes, plus why on earth I’d take a picture of something I burned.