States that vegetables can be as juicy, inviting and indulgent as the most succulent steak. This book is packed with recipes ranging from Swiss Chard Cannelloni to Roasted Onions with Sage Pesto, from Kale Polenta to Fennel Salad with Blood Orange, from Braised Peas and Little Gem Lettuce to Roasted Leeks with Walnut Breadcrumbs.