Love to cook and bake? Join us as we sample and discuss recipes from popular cookbooks and food themes! Prepare a recipe from this month's topic, then engage with others about your recipe adventures.  And of course, lots of food tastings included! 

This month's cookbook is The Roasted Vegetable: How to Roast Everything from Artichokes to Zucchini for Big, Bold Flavors in Pasta, Pizza, Risotto, Side Dishes, Couscous, Salsas, Dips, Sandwiches, and Salads by Andrea Chesman

Book Description: In The Roasted Vegetable, Andrea Chesman shows how every vegetable imaginable can be oven-roasted to succulent perfection, and she offers a wide-ranging collection of 150 mouthwatering recipes to please even the fussiest eaters. From simply sensational sides like Mixed Roasted Mushrooms in a Soy Vinaigrette to satisfying main dishes like Baked Orzo with Roasted Fennel and Red Peppers, vegetable lovers and vegetable haters alike will find here tasty, tempting dishes that don't require a lot of work.

Recipes already chosen:

1. Roasted Asparagus & Potato Salad [p90]

2. Bean, Shitake & Tofu Over Rice  [p 126]

3. Orecchiette with Roasted Mushrooms [p169]

4. Roasted Kohlrabi [p 31]

5. Quick Roasted Corn [pg 21]                 

6. Veggie Pizza [p 112]

7. Spiced Mixed Nuts [p 210]  

8. Baked Rigatoni with Roasted Zucchini and Eggplant [p 172]

9. Oven-Roasted Fries [p 45]