April Bloomfield made a name for herself with the nose-to-tail dishes she serves at The Spotted Pig in New York's Greenwich Village, but she is just as passionate about her vegetables. "It takes so long to plant the seeds and grow them, I like to respect the food," said the James Beard Award-winning chef on a recent visit to Food Network Kitchen. In practice, this means she plays up not just the flavors of her produce, but also their textures and visual variety. Although her techniques are subtle, taken together they deliver a delicious effect, as she demonstrates here.