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Martha Stewart's Vegetables: Inspired Recipes and Tips for Choosing, Cooking, and Enjoying the Freshest Seasonal Flavors, by Editors of M
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An essential resource for every cook
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In this beautiful book, Martha Stewart—one of America’s best-known cooks, gardeners, and all-around vegetable lovers—provides home cooks with an indispensable resource for selecting, storing, preparing, and cooking from the garden and the market. The 150 recipes, many of which are vegetarian, highlight the flavors and textures of everyday favorites and uncommon varieties alike. The recipes include:
���•�Roasted Carrots and Red Quinoa with Miso Dressing
���•�Swiss Chard Lasagna
���•�Endive and Fennel Salad with Pomegranate Seeds
���•�Asparagus and Watercress Pizza
���•�Smoky Brussels Sprouts Gratin
���•�Spiced Parsnip Cupcakes with Cream Cheese Frosting
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Martha Stewart’s Vegetables makes eating your greens (and reds and yellows and oranges) more delicious than ever.
- Sales Rank: #4948 in Books
- Published on: 2016-09-06
- Released on: 2016-09-06
- Original language: English
- Number of items: 1
- Dimensions: 10.30" h x 1.00" w x 7.70" l, 1.25 pounds
- Binding: Hardcover
- 328 pages
About the Author
MARTHA STEWART is America’s most trusted lifestyle expert and teacher and the author of more than 80 books on cooking, entertaining, crafts, homekeeping, gardens, weddings, and decorating.
Excerpt. � Reprinted by permission. All rights reserved.
Rainbow Carrots and Chard
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Taste the rainbow: Carrots come in an array of beautiful colors. For this striking side dish, we blanched a variety of colors just until tender and bright, then tossed them with a lemon vinaigrette and the color-coordinated stems of rainbow chard.
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SERVES 4
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1 pound small carrots, trimmed and scrubbed
Coarse salt and freshly ground pepper
1 bunch rainbow Swiss chard, stems trimmed (leaves reserved for another use)
2 tablespoons fresh lemon juice, and � lemon, thinly sliced into rounds
1 teaspoon sugar
� cup extra-virgin olive oil
Fresh mint leaves, for serving
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1. Prepare a large ice-water bath. Cook carrots in a pot of generously salted boiling water until crisp-tender, about 7 minutes. Transfer to ice bath until cool, then remove with a spider and pat dry.
2. Cook chard stems in boiling water until crisp-tender, about 4 minutes. Transfer to ice bath, drain, and pat dry.
3. Whisk together lemon juice, and sugar in a small bowl; season with salt and pepper. Add oil in a slow, steady stream, whisking until combined.
4. Combine carrots, chard, and lemon rounds in a large bowl. Toss with some dressing, then transfer to a platter. Top with mint and serve.
Most helpful customer reviews
1 of 1 people found the following review helpful.
Five Stars
By James T. Sparkman
Good book.
0 of 0 people found the following review helpful.
Five Stars
By Cathryn Olson
Inventive and tasty recipes.
4 of 6 people found the following review helpful.
I bought it prerepublish date and I am very disappointed in how many of the recipes have meat in ...
By Mary Coleman
I was really looking forward to this cookbook. I bought it prerepublish date and I am very disappointed in how many of the recipes have meat in them. I do not recommend this book to vegetarians. A good lesson to wait for actual reader reviews.
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