When I plan a menu, I think as much about what to serve with the main course as I do the main course itself. I love to serve simple Roasted Golden Potatoes with Olive Oil and Rosemary with spit-roasted lamb, or Sauteed Spinach with Lemon and Pine Nuts with one of my favorite main courses - Pork Roasted the Way the Tuscan Do. I love to go to the farmer’s market and see what fresh vegetables are in season. If it’s spring, it’s asparagus and sugar snap peas and in the summer it’s corn, eggplant, tomatoes, zucchini, peppers. Fall and winter bring all the delicious root vegetables like parsnips, carrots, beets, rutabagas, turnips, sweet potatoes. Don’t forget about Brussels sprouts and all of the hard squashes that are so perfect this time of year. This is when I love to roast vegetables to serve as a side dish! As you can tell, I love vegetables.

Agretti with Crispy Pancetta and Poached Eggs
Basil Pesto
Boston Baked Beans
Cardoon a la Grecque
Cardoon Fritters
Corn Bread
Creamy Polenta
Dilled Cucumbers with Crème Fraîche
Fiery Green Salsa
Fire-Roasted Potatoes with Cumin and Garlic
Golden Fennel
Golden Roasted Potatoes with Rosemary and Olive Oil
Gratin of Fennel, Leeks and Potatoes
Indian Potatoes with Black and Yellow Mustard Seeds (Sunset Magazine)
Oven-Fried Potato Chips with Marjoram Salt
Oven-Roasted Autumn Vegetables
Peak-Season Tomato Sauce
Pureè of Winter White Vegetables
Roasted Spiced Applesauce
Sauteed Spinach with Lemon and Pine Nuts
Sicilian Tomato Pesto
Summer Nectarine, Tomato, and Red Onion Salsa
Wild Rice Pilaf with Dried Fruits and Pecans