111.   These vegetables are bedrock culinary staples throughout Latin America and the Caribbean and provide great culinary rewards for those willing to explore them.

112.   These bases can be made now when the vegetables are plentiful and inexpensive, and they can then be frozen, if desired.

113.   There were vegetables, sawdust, you name it.

114.   There will also be seasonal vegetables from the wok.

115.   This is all Blue Ridge cooking, so the vegetables are all fresh and boiled with fatback or bacon and set down in front of you in bowls.

116.   This vegetable is a clean-tasting foil to rich or spicy dishes.

117.   This ensures that the vegetables will be cold and crisp, which helps them retain their individual character.

118.   This is a slightly different version of ratatouille because the vegetables are marinated, grilled, then simmered in a spicy Cajun sauce.

119.   Unfortunately, most fruiting vegetables are not good candidates for pot culture.

120.   Vegetables are best cooked crisp tender rather than soft and mushy.