Vegetables don’t have to just be a side dish!

By Joan Lang

No, not vegetarian; vegetable forward.

It’s a sign of the times. The ever-increasing cost of animal proteins like beef and even chicken, coupled with a fascination for the local, the seasonal and the fresh-from-the-farm, has given rise to menus that pay much more than lip service—a salad or two, a few side dishes—to vegetables.

Read on: developing a vegetable forward menu

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