4 Recipes That Feature Vegetables Like Mushrooms, Broccoli, Carrots, Zucchini

Across America, chefs are putting vegetables front and center on their menus. And as these 4 recipes show, they're eminently worthy of the spotlight

By Bon Appétit

July 23, 2013

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Hear that ruckus? It's the sound of sweet carrots and baby lettuces storming the menus at some of the world's best restaurants. Their co-conspirators? Big-deal chefs like Rene Redzepi and April Bloomfield, who are celebrating produce with a reverence formerly reserved for Wagyu beef. They're turning ingredients that used to be side dishes into centerpieces (even if it does involve some pork now and then--it's not a vegetarian revolution). For the ideas, tips, and recipes that prove there's never been a better time to eat your vegetables, see the whole feature here.

4 Recipes That Feature Vegetables Like Mushrooms Broccoli Carrots Zucchini

Chef Richard Landau entices carnivores at his vegan spot by making a statement with dramatic, crispy mushrooms. Find maitakes at specialty and farmers' markets.

Chef Josh Keeler brings out the best in vegetables...with meat. He drizzles a vinaigrette made with cured soppressata over a rotating cast of seasonal produce, like okra and green beans. "It adds a bit of acidity, fat, and richness without over-powering the dish," he says. And it makes a strong case for using meat in a supporting role to veggies, not the other way around.

Steal chef Sean Rembold's restaurant move: Use one ingredient--carrots--two ways.

The dressing in this dish, from Puritan & Co. in Boston, is destined to become your new go-to creamy Caesar.