As Farmers Market season kicks into high gear in the next couple weeks, you will find yourself with access to tons of wonderful vegetables.
Once you open your wallet and stuff as many of these locally-grown delights into a sack, get home and try to find space for everything, a question comes to mind: What do I make with all these veggies?
Here are some ideas that you can use for your provisions of corn, tomatoes, zucchini, peppers and eggplant.
The Los Angeles Times' Russ Parsons lays out for you in convenient and sequential menu form some recipes that you may not have otherwise considered.
It's a fresh take on the freshest of produce to prove that you can make vegetables the featured player in your meals.