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Vegetables
Whole Roasted Artichokes with Lemon-Garlic Aioli
Heirloom Caprese Salad with Balsamic Reduction
Panko Crusted Zucchini with Lemon-Garlic Aioli
Asparagus Spears with Lemon-Garlic Aioli
Balsamic Roasted Beet Salad
Roasted Baby Carrots, Fennel, and Shallots
Brussels Sprouts Gratin
Roasted Brussels Sprouts with Bacon and Halloumi
Roasted Red Onions
Roasted Beets
Grilled Corn and Orzo Salad with Tomatoes and Basil
Spicy Asian Zucchini Spears
Roasted Beet Salad with Spinach, Feta, and Toasted Pecans
Pancetta Wrapped Asparagus Bundles with Gruyere
Buttery Carrot Sauté with Fresh Dill
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