By: Julia Moskin, The New York Times
For home cooks, it’s all too easy to fall into a vegetable rut. Coming up with main courses for weeknight dinners is hard enough; very often, vegetables are the afterthought. Salad dumped out of a bag, or some out-of-season steamed asparagus or roasted brussels sprouts — these basics let us check the “green” box. But they are hardly inspiring.