New Orleanians love fresh vegetables. And thanks to the City’s fertile soil and subtropical climate, there’s a huge variety of beautiful vegetables available year-round. They’re served traditionally as salads and side dishes. But they also make frequent appearances as sassy appetizers and sumputuous meat-and-seafood-stuffed entrees. Some are even cleverly transformed into dreamy desserts. Because they’re so plentiful, home cooks are always looking for new and creative ways to serve them. And it’s always a great accomplishment to prepare an otherwise frowned upon veggie in a can’t-get-enough-of-it way. That’s what happened with me and [ ... ]