Right out front, I'll mention that not all of these recipes will be vegetables.This one, for example:
Braised Chicken Legs with Artichokes and Pearl Onions
We did not do this one straight from Trader Joes like the recipe describes; we had two whole artichokes, not frozen hearts, and regular yellow onions, not pearl onions. We used balsamic vinegar and coconut oil rather than Banyuls and avocado, respectively.
I steamed the artichokes, disassembled them, and chucked the hearts in the pan as the recipe describes. I sauteed the onions quite aggressively (raw onion disagrees with me) and otherwise followed the recipe. When I took it out, the vegetables were very nearly blackened, and my heart sank...
...until I tasted them. Because man oh man, was that dark, crusty garlic-onion-artichoke mess swimming in chicken fat *delicious.* We used it as a dip for the artichoke leaves and it was fantastic.
The chicken itself was unremarkable - on the bland side. I'd season it more heavily next time, but that's likely my fault in the first place.
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