Vegetables

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

Roasted Brussels Sprouts with Garlic Slivers and Parmesan