Vegetarian

The secret to a flaky crust is keeping the dough cold and rolling it between two sheets of plastic wrap. Do not roll the dough on a floured surface because that only incorporates more flour, pressing it into the butter and reducing the flakiness of the crust.

This short pie crust dough is lighter and crispier than the Flaky Pie Crust Dough (page 194).

THIS SWEET AND SAVORY STUFFING offers a textural element in every bite. It is a perfect side for poultry dishes.

ANYONE WHO’S COOKED WITH ME KNOWS I LOVE CAPERS. (If I had my way, I’d write a caper cookbook.) Here’s a dish I’ve made at home for years that we now sell at Pasta & Co. The rich flavor of cauliflower balances perfectly with the lemon and capers, while the red onion gives the dish a hint of color and a little crunch.

This confit is truly versatile. It can be used as a thickener in a soup or sauce, a flavor and texture boost to potato salad, or a filling for pork or beef sandwiches.

THIS COLORFUL CASSEROLE is reminiscent of lasagne, but it uses vegetables in place of pasta. It’s a great main dish for vegetarians and does double duty as a vegetable side dish that is reminiscent of a starch dish. While the recipe requires several steps, each element can be made ahead and then assembled at the last minute.

THIS IS A RECIPE WE CREATED FOR BEECHER’S. Although it was popular, it didn’t keep well in the store format so we stopped selling it, much to the disappointment of our loyal customers. We get asked for the recipe for this classic cheesy potato dish all the time, so here it is.

THIS RECIPE WAS INSPIRED BY DOLMADES, the classic Greek appetizer. Mustard greens, a deliciously bitter leaf, stand in for grape leaves, and the earthiness of celery root and the bite of sheep’s-milk cheese complete this healthy, hearty dish that your vegetarian—and nonvegetarian—friends will love. It’s important to use fresh herbs instead of dried in this recipe because these ingredients aren’t cooked and dried herbs wouldn’t be fully reconstituted.

LARGE, MEATY PORTOBELLO MUSHROOMS were made for stuffing. This is a fabulous vegetarian entrée, with colorful vegetables and a creamy filling.

THE MUCH-MALIGNED BRUSSELS SPROUT can be the hit of the dinner table with just a few added ingredients. A sprinkling of garlic bread crumbs on top gives a nice crunch.

SMOKY BLUE CHEESE ADDS A DECISIVE TANG to ordinary mashed potatoes, and yams lend a great color and flavor. These creamy potatoes are a wonderful accompaniment to the Pan-Roasted Orange-Paprika Carrots (page 146) or virtually any meat dish in the book.

THIS IS A TRIPLE-ORANGE VEGETABLE DISH: bright orange carrots, paprika, and orange juice come together to create a vibrant side dish.

AFTER WALKING BY A BIN OF LOCALLY GROWN, knobby brown sunchokes one autumn afternoon, I became curious about this unusual ingredient. Also known as Jerusalem artichokes, they taste like a cross between an artichoke heart and a potato and are at their best in the fall and winter months. If you can’t find sunchokes, substitute Yukon Gold potatoes.

ROASTING VEGETABLES BRINGS OUT THEIR TRUE FLAVORS, and tossing them in a vinaigrette before roasting accentuates the flavors even more. Although red bell peppers are not an autumn vegetable, they add an undeniable flavor and color contrast to the other vegetables. Cut the vegetables into uniform pieces to ensure even cooking.

LET’S FACE IT: STEAMED BROCCOLI IS BORING, but pan-roasting broccoli in a dab of butter produces a vegetable even a kid would eat. To spice it up, I often throw in a mashed garlic clove and 1/8 teaspoon red pepper flakes.

IF YOU’VE GOT THE GRILL ON, nothing is easier than grilling sweet onions and fennel. Tossed with a balsamic dressing, the rich, caramelized flavors make a great side dish for meat, including Grilled New York Steak with Balsamic-Mushroom Ragout (page 136).

WASHINGTON STATE CORN appears in markets in July and doesn’t stop until September. Fresh, sweet corn is truly the taste of summer and takes only a few minutes to prepare. Vegetables are so plentiful in the summertime we always end up with bins of beans and corn, and after weeks of eating corn on the cob I came up with this simple way to celebrate the summer bounty.