What to do with a bunch of pencil thin asparagus? How to turn all these red peppers into a wonderful sauce? What can I create with the season’s best vegetables? All these questions can be answered in the “Vegetable Recipes for the Gourmet”.
Baked Eggplant with Prosciutto
Candied Sweet Potatoes
Caramelized Root Vegetables
Fresh Basil and Tomato Frittata
Gingered Vegetables
Gingered Broccoli Stir-Fry
Herbed Mashed Potatoes
Hot Vegetable Platter with Fresh Basil
Onions a la Creme
Sauteed Mushrooms with Sherry & Garlic
Sauteed Portobello Wrap with Rosemary & Brie
Gourmet Food Free Recipes
