3/4 cup sour cream
1/2 cup mayonnaise
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh chives
1/4 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
4 carrots, cut into sticks
6 celery ribs, cut into sticks
1 seedless cucumber (usually plastic-wrapped), cut into sticks
1 small jicama, peeled, halved lengthwise, and cut into sticks
1 1/2 cups grape or cherry tomatoes (9 oz)
ranch, dip, vegetables

1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon whole black peppercorns
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon cayenne pepper

2 1/2 pounds russet potatoes, peeled, cut into 1-inch chunks
8 medium carrots, peeled, cut diagonally into 2-inch lengths
4 tablespoons extra-virgin olive oil

1 3- to 3 1/4-pound beef eye of round roast
1 garlic clove, thinly sliced

2 tablespoons chopped fresh cilantro
spiced, beef, vegetables

2 cups vegetable broth
2 cloves garlic, peeled
2 thin slices fresh ginger
1 tsp coriander
1 tsp cumin
1 small eggplant (or 2 Japanese eggplants), cut into 1/2-inch slices
1 tbsp tomato paste
1 cup baby carrots
1 cup cauliflower florets
1 medium zucchini, cut into 1/2-inch slices
1/2 cup sliced radishes
1 cup oyster mushrooms, bottom ends of stems trimmed (or button mushrooms, quartered)
1 cup frozen pearl onions
1 cup cherry tomatoes
2 cloves garlic, peeled and minced
2 tbsp extra-virgin olive oil
1 tbsp garam masala spice (found in supermarkets)
2 cups roughly chopped mustard greens
3 cups cooked whole-wheat couscous
tagine, spring, vegetables