Vegetables

¼ head red cabbage, thinly sliced or shredded, ¼ head green cabbage, thinly sliced or shredded, ½

1 pound multi-colored carrots, peeled and sliced diagonally in ⅓, Olive oil, Balsamic vinegar, 1

1 shallot, peeled and chopped into 3 or 4 pieces, 3 cloves garlic, 2 generous handfuls of basil

1 medium sweet onion, peeled and chopped into 5 or 6 pieces, 1 large hothouse cucumber, peeled,

3 hot house cucumbers, ½ cup rice vinegar, 2 t toasted sesame seed oil, 1 T toasted sesame

1 pound kalettes, 2 T olive oil, Kosher salt, Pepper, Lemon, Parmesan cheese (optional)

2 cloves garlic, peeled, 1 medium shallot, peeled and sliced in half, 1½ pounds seedless watermelon,

2 T olive oil, 1 large onion, finely chopped, 10 cups water, 1 bay leaf, 12 juniper berries,

2 pounds butternut squash, peeled and cut into ¼, 1½ pounds cauliflower (1 medium sized cauliflower), c

½ yellow or red onion, peeled and thinly sliced, 6 ounces lettuce, (Little Gem works particularly

2 cloves garlic, peeled, 1 medium shallot, peeled, 1½ pounds peaches, pitted and cut into

2½ pounds yellow onions, sliced, 1 T olive oil, 2 T butter, 2 cloves garlic (optional), 1

1 butternut squash, 4 T olive oil, 1.5 T pumpkin seeds, 1.5 T sunflower seeds, 3 T sliced almonds,

3 pound butternut squash, 4 cloves garlic, divided, 1 bunch cilantro, cleaned and big stems

1 large head of cauliflower, cut into 2, 6 T olive oil, divided, Kosher salt and fresh ground