It’s no secret that veggies are having a major moment. Even the most enthusiastic carnivores among us are wising up to the fact that when it comes to brilliant color, fresh flavor and endless variety, vegetables are hard to beat. I’m always shocked when I hear people say that they don’t like vegetables, but after further investigation, it usually becomes apparent that they’re talking about the bland overcooked variety that their mom force-fed them growing up. I decided it was high time for all of us to learn how to prepare the most brilliant, flavor-packed veggies at home, so I went straight to the expert. Chef Andrew Wiseheart heads up the kitchen at Contigo, famous for its killer charcuterie and knockout burger — so it came as a bit of a surprise when he and business partner Ben Edgerton opened the doors to their vegetable-focused hot spot, Gardner, last year. However,
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