Zucchini con Anice by BearNakedBaker

Asparagus in Sunshine (Asparagi in Giallo) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Stuffed Peppers copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Leeks in White Sauce by Chez la mere

Fiber Rich Artichokes Sauteed in Low Fat Garlic Butter, Really! by Skinny Kitchen with Nancy Fox

These are awesome! Talk about a delicious and different way to makes artichokes. Steaming and then sauteing leads to a wonderful flavor. We’ve cut the fat and calories by using a small amount of reduced-fat butter. This artichoke dish is low calorie,…

Roasted Kobocha with Sage Breadcrumbs by Michael Montgomery

Here's something I lifted from Saveur. Kabocha is a Japanese pumpkin, but really any firm fleshed winter squash would work great. I've made this with a Buttercup and it was really nice. This has the benefits of being really easy to put together, tastes great, and is also vegan (depending upon the breadcrumbs). I've served this on…

Grilled Garlic Maters by Chef Smith

Braised Endives by Chez la mere

From My Berlin Kitchen

Quali flower pickle-Indian by sharmila sanka

This is a typical Indian spicy pickle. Most of the ingredients will be found in the Indian Store. Quali flower pickle goes well with paratha/tortilla, curd rice or plain rice. It will remain until 10 days outside and atleast a month in the refrigerator. This can be made even without garlic.

Mille Feuilles & Sapori copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Grilled Scallion by Chef Smith

Bacon Wrapped Asparagus Bundles by Chef Smith

gharwali subji by sunil k.nayar

it can be made with seasonal vegetables which can be available locally.