Yukon Golds, Fingerlings, Viking Purples and Red Bliss demonstrate how a good-tasting food like the potato can taste even better. Photo by Kelly Cline | IST.

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Specialty Vegetables & Recipes

Exotic Vegetables & The Best Specialty Produce

We are often baffled by the vegetables offered at our farmers’ market. How can there be that many varieties of squash? Will our salad really be more interesting if we use exotic Japanese microgreens instead of romaine? How will we pair these “new” gourmet vegetables with the foods we eat everyday, and how should we prepare them for our special-occasion menus? Here we present interesting specialty vegetables as well as expanded uses for those that are familiar. We’d love to hear about your favorite vegetables.

See our separate section on Rice, Beans & Grains.

Articles About Vegetables	Gourmet Vegetable Reviews
All About Tofu January 2006 The Difference Between Sweet Potatoes & Yams February 2008 Edible Flowers: Petals For The Plate April 2006 Exotic & Heirloom Vegetables Glossary July 2008 Garnish Glamour: Sweet & Savory Garnishes November 2005 Meet The Morel June 2008 Specialty Mushrooms: Three Cheers for the Fungus Among Us November 2005 Squash Glossary June 2006 Truffles: An Overview & Glossary December 2006	Just Tomatoes, Etc! Freeze-Dried Vegetables January 2006 Kitchens Of India Ready-To- Eat Meals (Top Pick) March 2008 Linda’s Gourmet Potato Latkes September 2007 McSweet Pickled Cocktail Onions, Pickled Garlic & Gourmet Olives August 2007 Mr. McGregor’s Microgreens (Top Pick) January 2008 Papa Lena’s Vegetable Chips January 2007 Peppadew August 2006 San Marzano Tomatoes January 2008 Stahlbush Island Farms Frozen Vegetables January 2008 Steaming Splendor: Birds Eye Steamfresh Fresh Frozen Vegetables McCormick Vegetable Steamers Ziplock Zip ‘n Steam Tillen Farms Pickled Vegetables November 2006 For reviews of regular pickles, see Condiments
Vegetable Recipes	Salad Recipes
Butternut Squash Gratin Recipe October 2007 Broccoli & Potato Frittata July 2008 Carrots With Character February 2008 Crustless Curried Spinach Tart July 2008 Garden Ratatouille With Rosemary Polenta July 2008 Herbed Green Beans September 2008 Mini Pumpkin & Cheddar Soufflés November 2006 Morel, Ramp & Spinach Tart June 2008 Peruvian Potatoes With Feta Sauce Recipe June 2007 Potato, Cabbage & Cheddar Casserole Recipe March 2007 Queso Fresco Mashed Potatoes With Caramelized Onions October 2007 Ratatouille Recipe July 2007 Scallops, Asparagus & Morels June 2008 Summer Squash Sauté September 2008 Sweet Potatoes With Cherry Glaze February 2008 Torowep Baked Beans Recipe August 2006	Caesar Salad With GranQueso Cheese Ring August 2008 Cashew Encrusted Butterkäse With Baby Greens August 2008 Cherry Tomato & Seaweed Salad With Sesame Dressing Recipe May 2007 Crunchy Asian Slaw July 2008 Curried Chicken Salad With Grapes, Pecans & Pomegranate Vinaigrette Recipe September 2007 Field Salad (Mâche) With Kumquats, Strawberries & Rose Petals January 2008 Jerusalem Artichoke Salad With Oyster Mushrooms & Hazelnut Oil Recipe January 2006 Leek & Wakame With Sweet Miso Recipe March 2007 Mediterranean Herb Potato Salad September 2008 Poached Pears on Frisée with Macadamia Crusted Blue Cheese November 2008 Sardine, Cress & Almond Salad January 2007

Nibble Tip

One of our favorite salads, not seen often enough in the U.S., is the classic French frisée (curly endive) salad. Traditionally served with Roquefort and lardons—crisp, browned chunks of pork belly, 1½" x ¼" (you can substitute pork bacon or pancetta). Toss with a classic vinaigrette. Optionally, add fan-sliced red pear and walnuts halves.

Photo of frisée by Nathalie Dulex | SXC.

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