Fast, Fresh and Green
This new bible for all things vegetable from Fine Cooking's Vegetable Queen is ideal for the millions of eaters who want to get the recommended five to nine servings of fruits and greens into their daily diet. Susie Middleton shares her love of healthful, delicious veggies with a guide to shopping for and cooking delectable meatless meals, including such delights as Spinach with Shallots and Parmigiano and Roasted Eggplant, Bell Pepper, and Fresh Basil Salad. More than 100 recipes for...
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This new bible for all things vegetable from Fine Cooking's Vegetable Queen is ideal for the millions of eaters who want to get the recommended five to nine servings of fruits and greens into their daily diet. Susie Middleton shares her love of healthful, delicious veggies with a guide to shopping for and cooking delectable meatless meals, including such delights as Spinach with Shallots and Parmigiano and Roasted Eggplant, Bell Pepper, and Fresh Basil Salad. More than 100 recipes for appetizers, snacks, entrees, and side dishes, many of them vegan, make Fast, Fresh & Green an excellent resource for vegetarians and omnivores. Publishers Weekly Not all these recipes are fast, nor do they all feature green veggies (nor are they consciously ecofocused). The subtitle explains it better: this rainbow of appealing recipes is for those who adore vegetable dishes and want more than an afterthought chapter dedicated to them. Middleton, a former editor-at-large for Fine Cooking magazine, divides recipes by cooking style, instructing readers in braising, hands-on sautéing, stir-frying, grilling, and more. She offers dishes—braised fingerlings with rosemary and mellow garlic; sautéed carrots with warm olive and mint dressing; stir-fried swiss chard with pine nuts and balsamic butter; and grill-roasted bell peppers with goat cheese and cherry tomato dressing—with layers of complexity that heighten but don't overwhelm the flavors of the intended stars, the vegetables. And she employs interesting contrasts—savory and sweet, for example—in recipes such as vanilla and cardamom glazed acorn squash rings; roasted turnips and pears with rosemary-honey drizzle; and gingery sweet potato and apple sauté with toasted almonds that are likely to tempt even the vegetable-averse. Fink's photos—mostly of green veggies, perhaps in a nod to the misnomer title—show lima beans and peas as mouth-watering, decadent treats. (June)
\ Publishers WeeklyNot all these recipes are fast, nor do they all feature green veggies (nor are they consciously ecofocused). The subtitle explains it better: this rainbow of appealing recipes is for those who adore vegetable dishes and want more than an afterthought chapter dedicated to them. Middleton, a former editor-at-large for Fine Cooking magazine, divides recipes by cooking style, instructing readers in braising, hands-on sautéing, stir-frying, grilling, and more. She offers dishes—braised fingerlings with rosemary and mellow garlic; sautéed carrots with warm olive and mint dressing; stir-fried swiss chard with pine nuts and balsamic butter; and grill-roasted bell peppers with goat cheese and cherry tomato dressing—with layers of complexity that heighten but don't overwhelm the flavors of the intended stars, the vegetables. And she employs interesting contrasts—savory and sweet, for example—in recipes such as vanilla and cardamom glazed acorn squash rings; roasted turnips and pears with rosemary-honey drizzle; and gingery sweet potato and apple sauté with toasted almonds that are likely to tempt even the vegetable-averse. Fink's photos—mostly of green veggies, perhaps in a nod to the misnomer title—show lima beans and peas as mouth-watering, decadent treats. (June)\ \
