Because vegetables are such an integral part of what we eat every day, we know variety is essential to keep them interesting, nutritious, and delicious. So the dishes in this chapter incorporate more than twenty types of colorful vegetables. And the preparation methods range from raw to roasted. Some highlights include Arugula Salad with Walnuts and Caesar Dressing (you’ll want to pour the dressing on everything!); charred and tangy Balsamic Brussels Sprouts; and light and flavorful String Beans with Shiitake Mushrooms and Almonds.