From tomato-topped bruschetta in summer to creamy scalloped potatoes in winter, roasted asparagus in spring to maple-glazed acorn squash in fall, there are hundreds of recipes here to tempt both the cook and the diner. Whether a weeknight supper or a special-occasion dinner, every dish from January to December focuses on what is fresh, seasonal, and delicious.
In this illuminating collection, you'll find a different vegetable dish for every day of the year. Rustic and elegant, simple and complex, classic and contemporary, these 365 recipes will inspire you to put seasonal vegetables on every menu. Williams-Sonoma Vegetable of the Day brings together seasonal recipes with 12 chapters beginning with a colorful monthly calendar that provides an at-a-glance view of the dishes included. Each recipe is accompanied with a note that might describe seasonings or unusual ingredients or offer serving suggestions, ideas for variations and garnishes, or other helpful tips.