OVEN
♦ Blue Cheese Mashed Potatoes with Roasted Garlic
♦ Cumin Seed Roasted Cauliflower with Yogurt and Pomegranate Seeds
♦ Indian Spiced Eggplant
♦ Lemon-Garlic Broccoli
♦ Lemon-Roasted Potatoes
♦ Prosciutto-Wrapped Asparagus
♦ Roasted Asparagus with Lemon Vinaigrette
♦ Roasted Butternut Squash with Kale
♦ Roasted Cauliflower
♦ Roasted Garlic Mashed Potatoes
♦ Spicy Asian Roasted Broccoli & Green Beans
STOVETOP
♦ Braised Carrots and Parsnips with Crispy Sage
♦ Caramelized Fennel Bulbs With Goat Cheese
♦ Pan-Browned Brussels Sprouts
♦ Saag Paneer
♦ Saag Tofu
♦ Salt-Crusted Potatoes
♦ Sautéed Rainbow Chard
♦ Sesame Asparagus
♦ Southern-Style Kale
THE CLASSICAL KITCHEN 