Salty Maple Buttered Cider

Spring Vegetable Risotto

What we're here to talk about today is vegetables, in particular, asparagus and morel mushrooms.

Sautéed Asparagus

Sautéed whole asparagus spears don't get as much play as blanched and grilled do, but they should. When done right, they have a deep, woodsy flavor that's hard to beat. Plus, it's easy to do. Here, they're served with a bright, herbal caraway-yogurt sauce.

Roasted Vegetables

The best roasted vegetables are cooked in a moderate rather than hot oven so they have time to sweeten and caramelise!

Roasted Asparagus

Just a really quick, very tasty way to prepare roasted asparagus: cook in a hot oven with garlic, finish with lemon juice & parmesan. YUM!

Roasted Root Vegetables

Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.

Cheesy Grits With Spring Vegetables

Cheesy grits topped with a mix of spring vegetables sautéed with shallots in butter. A soft poached egg tops the whole mix.

Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'

The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.

Warm Winter Vegetable Salad With Ricotta and Herbs

A hearty salad of lightly sautéed vegetables, kale, and fresh ricotta cheese.

Old-Style Mustard and Rosemary Asparagus

This simple green side features asparagus roasted with old-fashioned grain mustard, fresh rosemary, lemon zest, olive oil, and sea salt.

CRISPY Parmesan Roasted Brussels Sprouts (addictive!)

Parmesan Garlic CRISPY Roasted Brussels Sprouts are ridiculously easy and so mouthwateringly good, it's sure to become your "go-to" brussels sprouts recipe!