Summer Vegetable RagoutBy Ann Ogden GaffneyDrizzle 2 teaspoons of the olive oil over the parchment. Add the cherry tomatoes. Shake them around on the sheet until they are coated in oil. Add the shishitos and do the same thing. Roast in the oven on a medium/high shelf until softened and slightly caramelized, about 15 minutes. Set aside.Vegan Mocha Chocolate MousseBy Ann Ogden GaffneyWhile the chocolate is melting, combine the sugar and the hot espresso in a blender. Blend until the sugar is dissolved and the liquid is a light caramel color. Cool slightly.Cream of Cauliflower SoupBy Ann Ogden GaffneyLiquidize the soup in batches in a high-speed blender. Wipe out the pan. Return the blended soup to the pan to reheat.Apple Walnut CakeBy Ann Ogden GaffneyTo make the cake gluten-free, sub 1 for 1 GF flour for AP flour.Sauteed Rainbow ChardBy Ann Ogden GaffneyMeanwhile, prep the chard. Pull the tender leaves away from the stems and set them aside in a salad spinner. Thinly slice the stems. Set aside.Roasted Garlic CauliflowerBy Ann Ogden GaffneyRoasted garlic cauliflower is quite simply delicious. The rosemary in combo with the sweetness roasting gives the cauliflower florets and the garlic lends real Italian flair to this wonderful low-carb side.Roasted Sweet and Gold PotatoesBy Ann Ogden GaffneyRoasted Sweet and Gold Potatoes has it all! It mixes orange-fleshed sweet potatoes with baby gold and/or red Bliss potatoesSteamed Green Beans with Roasted TomatoesBy Ann Ogden GaffneySteamed Green Beans with Roasted Tomatoes is not only festive to look at, but it is also a yummily healthy upgrade to what some view as a rather boring veggie.Basic Roasted CauliflowerBy Ann Ogden GaffneyTake the lined baking sheet out of the oven. Quickly tip the cauliflower and shallots onto it, spreading the veggies out into a single uncrowded layerCreamy Vegan Winter Squash and White Bean SoupBy Ann Ogden GaffneyThis creamy vegan winter squash and white bean soup is a cozy cold-weather soup that’s easy to make and pure comfort to eat. It has it allRoasted Winter Squash SaladBy Ann Ogden GaffneyRoasted Winter Squash Salad is a fabulous way to use up leftover roasted or baked squash by tossing with some dark leafy greens.Basic Roasted Winter SquashBy Ann Ogden GaffneyBasic Roasted Winter Squash is the sweetest, tastiest method of cooking of these winter veggie staples. Once cooked, they can be pureed for pies or soups, tossed into salads, turned into pasta sauce or ravioli filling, folded into frittatas ]or simply eaten as side top fish or poultryKale Braised with White WineBy Ann Ogden GaffneyIt’s hard to think of sturdy, healthy kale as a festive dish but Kale braised in white wine is simply delicious. Cooked this way, this healthy, nutritious green is a far cry from the rough way it often gets treated in the kitchen, overcooked, underseasoned, and underloved. Not here!Ann’s Tart Lemon TartBy Ann Ogden GaffneyPut the 2 whole lemons into a sauce pot and cover with water. Bring to a boil, cover. Lower the heat to a simmer. Cook until soft, about 20 minutesSummer Veggie SpaghettiBy Ann Ogden GaffneyIn my experience, the water comes to a boil in about 20 minutes. By that time the sauce for your summer veggie spaghetti will be nearly finished. It’s fast!Grilled Scallop TortillasBy Ann Ogden GaffneyI love scallops not just because they taste so sweet, and cook in a jiffy. Grilled scallop tortillas is a 3-fer – you get the scallops, the slaw and a fabulous fresh salsa verde. So good.