Cooking and creating with vegetables; a chef prepares savory dishes starring carrots; carrot osso buco; carrot tartare; simmered baby carrots in butter sauce; and burnt carrot salad with goat cheese, arugula, and garlic chips.

How to select and cook summer squash in unexpected and satisfying ways; light, flavorful vegetarian recipes; summer squash pasta studded with pecorino, almonds, tomatoes and garlic; grilled zucchini; roast zucchini lasagna.

Summer and winter squash; winter squash takes well to seasonings; it can be used in soups and desserts; how to select a squash; butternut squash carpaccio; spicy butternut squash with coconut milk soup, a variation on tom kha gai.

Recipes showcasing inflorescents; they are vegetables that also happen to be flowers suh as cauliflower, broccoli, broccolini, squash blossoms, Romanesco broccoli and broccoli rabe; making two vegetarian dishes; broccoli rabe with orecchiette.

How mushrooms differ from other vegetables; their properties; their flavor and textural variances from shitake to crimini; two dishes bursting with umami; a vegetable pot pie; tamales filled with maitake, trumpet royale, and button mushrooms.

How to store, wash and dry salad greens; a simple butter lettuce salad; tomato, arugula, and mozzarella salad with pesto dressing; kale salad with tapenade and pecorino; hot bacon-wrapped endive salad with fingerling potatoes.