This warm lemony soup hits the spot on a chilly fall day. Lemongrass and lemon give this beautiful salmon colored soup a wonderful bright flavor.

Fresh snap peas are crisp, sweet, and delicious raw. When you sautee them quickly and pair them with mint, lemon, and chili, they jump in your mouth and on your taste buds.

Fresh Swiss chard, quickly blanched is super versatile, full of vitamins, and packed with flavor. The silky texture and fragrant flavors of Swiss chard pop out when paired with lemon, shallot, and parmesan. The flavors make these Swiss chard cakes irresistible.

This recipe is exactly what the title is says. It is dish that dishes up summer in all its glory.

Sage butter is a wonderful thing. It is particularly wonderful on crisply roasted broccoli florets. The recipe is simple and creates a vegetable side that is rich, tangy, and satisfying.

Tender eggplant is cooked to perfection. The herbs and garlic add flavor, color, and wonderful texture.

This is my favorite recipe for capturing the freshness of baby bok choy. The meaty shiitakes are coated with a savory ginger, garlic, and sesame glaze that has a bit of spice.

This colorful tofu bring just the amount flavor and spice together for a fabulous meal.

Asparagus and bok choy topped with tangy miso chive dressing take on a sweet, crunchy, and tangy flavor.

Dutch babies are a perfect treat for any meal. This savory version brings a bit of spice with the nutty flavor of Parmigiano-Reggiano. And then there is the butter! Yum.