Side Dishes

• Brussels Sprout Salad with Hazelnuts and Dried Cherries
• Carpaccio of Raw Zucchini
• Curried Carrots, Peas, and Cabbage
• Easy Roasted Potatoes
• Greek Fried Cheese
• Italian Tomato-Bread Salad (Panzanella)
• Kohlrabi Subji
• Morels Stuffed with Asparagus and Pine Nuts
• Orange and Honey Glazed Carrots
• Parsley Potatoes with Saffron
• Pasta with Braised Wild Leeks
• Polenta Rounds with Roasted Eggplant, Sweet Red Peppers, and Parmigiano Reggiano
• Provencal Roasted Peppers
• Roasted Asparagus
• Roasted Corn Pudding in Acorn Squash
• Roasted Winter Squash Seeds
• Stew of Black-eyed Peas with Rice Pasta, Roasted Eggplant, and Kale
• Zucchini Hummus