Eat Greens
Seasonal Recipes to Enjoy in Abundance
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- $16.99
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- $16.99
Publisher Description
Eat Greens includes more than 120 delicious recipes for a wide variety of dishes that use green vegetables from artichokes to zucchini to prepare healthy appetizers, soups, salads, main courses, and side dishes. More than vegetarian, the recipes include Ricotta with Broccoli Rabe, Brussels Sprouts with Bacon & Walnuts, Baby Leeks Braised in Red Wine, and Zucchini Caponata. With more than 50 stunning photographs and a bright and airy design, Eat Greens is as easy to read as it is to cook from. It includes useful tips on growing, buying, and storing each green vegetable.
PUBLISHERS WEEKLY
Veteran cookbook authors Scott-Goodman (The Ski Country Cookbook) and Trovato (the Quick Cook series) team up to offer veggie-lovers ideas for getting the most out of 26 common vegetables and herbs. Though each entry features trivia and buying tips for the featured ingredient, the focus is on the dishes. Fans of quick preparation will appreciate the book's ease of use: most recipes call for just a handful of ingredients that cooks with even the most modest of skills will be able to prepare. Grilled Eggplant and Peppers, Basil and Mint Pesto, Roasted Asparagus and Shiitake Mushroom Salad, and Roast Pork with Fennel and Onions are all well within the abilities of most cooks. Instructions are straight and to the point; most dishes have just three steps to complete. Selections veer toward the familiar (Cucumber Soup), though veggie-lovers will appreciate palate-expanding fare like Beet Greens and Beets with Balsamic Vinaigrette and Bitter Greens Pizza with Shallots and Havarti Cheese. Whether readers are new to the kitchen or find themselves with an excess of eggplant, Scott-Goodman and Trovato have plenty of simple suggestions on how to incorporate flavorful mains and sides throughout the year.
