Vegetables

Simply Roasted Carrots

Roasted Carrot and Butternut Squash Salad with Mixed Greens, Extra Sharp Cheddar, and Pine Nuts

Mushroom and Spinach Sauté with Shaved Parmesan

Bacon Boursin Green Beans

Roasted Carrots with Garlic and Thyme

Orzo with Sautéed Garlicky Spinach and Tomatoes topped with Mozzarella and Toasted Pine Nuts

Baked Parmesan Tomato Slices

Roasted Broccoli with Parmesan

Mashed Sweet Potatoes

Slow-Roasted Tomatoes

Sesame-Soy Green Bean Sauté

Garlicky Snow Pea and Shiitake Sauté

Panko Crusted Portobello Mushroom with Boursin, Braised Kale, and Heirloom Tomato

Sliced Heirloom Tomato and Avocado Salad with Basil and Shaved Parmesan

Basmati Rice with Roasted Fennel, Bell Pepper, Zucchini, and Squash