Lemon butter green beans with garlic and Parmesan

Lemon juice and zest add a punch of bright, tangy flavor to green beans.

Caulilini, baby turnips and shiro dashi sauce

Chef Justin Cogley uses dried seaweed and dried fish to bring elements of the sea to this striking side dish. A new vegetable that's been referred to as "cauliflower's hot new cousin," Caulilini is not yet available in grocery stores.

Curried cauliflower and watercress salad

From the peppery tang of the watercress to the fresh crunch of the almonds, each bite provides a different flavor and texture combination.

Poggio Trattoria porcini sformatino

A light, savory Italian custard-like treat is taken to the next level with fresh mushrooms!

Roasted delicata squash with pickled ramps, buttermilk, pumpkin seeds and herbs

Roasted squash with pumpkin seeds is a fall classic that is sure to impress!

Aunt Doralie's pomegranate cranberry sauce

This recipe from pomegranate farmer Jeff Simonian of Simonian Fruit Co. is a family favorite and a must on their holiday table.

Vegetables caponata with zucchini noodles

Zucchini noodles replace pasta in this confetti of seasonal vegetables.

Market Watch with Timaree Hagenburger: Foodie Bar with blackberry muesli

Set up your own Muesli Foodie Bar(TM) and invite your family and friends to enjoy this food that loves you back!

 

The Waterboy's Caesar dressing

Hail, Caesar! Take your salad to the next level with this recipe.

Field greens salad

This is one of those recipes that can meet you wherever your mood and the seasons take you. Use any vinaigrette you'd like, and feel free to substitute pea sprouts or other garnishes for the shaved carrot.