3 ways to elevate vegetables

Meat-free spring recipes even devout carnivores will enjoy

At Nix, New York's new Michelin-starred vegetarian restaurant, chef John Fraser has succeeded in seducing sophisticated meat-eaters into a garden of greens. Within its polished, quietly bohemian Greenwich Village digs, Fraser presents New American fare that celebrates things which grow from the ground. Here, he offers three ways to elevate vegetables, transforming ingredients like avocados and carrots from side dish to the main star.

Photos By: Christine Han

bbq carrot "dogs"

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broiled avocado

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getting ready for spring salad

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