Welcome to Marie’s latest and greatest series: High Voltage Vegetables: Winter Edition! We are going to make full-flavored, no holds barred vegetable dishes and it will rule. Get ready to start craving collards, buying bags of chicories, and hoarding radishes!

You think that you don’t like Brussels sprouts? Think again once you’ve tasted the ultra-opulent (and ultra-simple!) Roasted Brussels Sprouts with Shiitakes, Grapes and Coffee Rub. Need some help jazzing up those hearty greens you virtuously bought and that are now glaring at you in the back of your crisper? Look no further than the cozy Tomato Braised Fennel & Winter Greens White Bean Stew. The craveable Winter Chicories Salad will be chock full of all those radicchio and endive you admire but pass over at the market. You will create a student favorite dressing that not only tames the greens’ bitterness but will also be your new favorite addition to any salad.

With a little coaxing and the right preparations we will take robust, sturdy vegetables and transform them into dishes that you’ll be making and riffing on until May. Join and learn how to be a winter produce pro.

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• Collard and Kimchi Gratin

• Roasted Brussels Sprouts with Shiitakes, Grapes and Coffee Rub

• Tomato Braised Fennel & Winter Greens White Bean Stew 

• Winter Chicories Salad with Radishes, Avocado & Shio Koji Dressing

• Flourless Rutabaga Brownies with Yuzu Icing