Look what just sprouted in the Ridley High School Library’s cookbook section! Martha Stewart’s Vegetables: Inspired Recipes and Tips for Choosing, Cooking, and Enjoying the Freshest Seasonal Flavors is the latest addition to our amazing collection of books for cooks.The editors of Martha Stewart Living have developed these recipes to help you prepare vegetables in sweet, savory, and generally delicious ways. The veggies themselves range from familiar to totally unknown. (What is a ramp, anyway?) To help guide readers along, the edible plants in this lavishly photographed collection have been divided into categories that double as chapters: bulbs, roots, tubers, pods, shoots, leaves, flowers, and even “fruits” (avocados, eggplant, and tomatoes). Each chapter covers the basics of seasonality, selection, notable varieties, storing, prepping, and cooking. This brief introduction is followed by a dozen or so recipes that run the gamut from simple to showstopper! As always, there’s a long list that I can’t wait to try, including:
- Beet Risotto with Beet Greens
- Yukon Gold and Sweet Potatoes Anna
- Skillet Pizza with Greens and Eggplant
- Spinach and Fontina Strata
- Smoky Brussels Sprouts Gratin
Martha Stewart’s Vegetables is available to be checked out today! Thank you to Blogging for Books for providing a copy in exchange for an honest review.
P.S. Not to worry if you prefer more protein on your plate; plenty of these recipes feature beef, pork, chicken, or fish in a starring role.
P.P.S. A ramp is a wild onion.