Today is National Eat Your Vegetables Day! Find some delicious and nutritious ways to include more vegetables in your diet:
The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables From Artichokes to Zucchini by Cara Mangini
"Applying the skills of butchery to the unique anatomy of vegetables—leafy, lumpy, stalky, gnarly, thin-skinned, or softly yielding—Cara Mangini shows, slice by slice, how to break down more than 100 vegetables for their very best use in the kitchen. Here's how to peel a tomato, butcher a butternut squash, cut cauliflower steaks, and chiffonade kale. How to find the tender, meaty heart of an artichoke and transform satellite-shaped kohlrabi into paper-thin rounds, to be served as a refreshing carpaccio." -From the Publisher
Six Seasons: A New Way With Vegetables by Joshua McFadden
"Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives." -From the Publisher
Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastas by Kirsten Shockey
"Master the techniques for making sauerkraut, kimchi, pickles, and other savory, probiotic-rich foods in your own kitchen.This easy-to-follow, comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables and herbs. Learn the basics, and then refine your technique as you expand your repertoire to include curried golden beets, pickled green coriander, and carrot kraut. With a variety of creative and healthy recipes, many of which can be made in batches as small as one pint, you’ll enjoy this fun and delicious way to preserve and eat your vegetables." -From the Publisher
Vegetable Kingdom: The Abundant World of Vegan Recipes by Bryant Terry
"Food justice activist and author Bryant Terry breaks down the fundamentals of plant-based cooking in Vegetable Kingdom, showing you how to make delicious meals from popular vegetables, grains, and legumes. Recipes like Dirty Cauliflower, Barbecued Carrots with Slow-Cooked White Beans, Millet Roux Mushroom Gumbo, and Citrus & Garlic-Herb-Braised Fennel are enticing enough without meat substitutes, instead relying on fresh ingredients, vibrant spices, and clever techniques to build flavor and texture. The book is organized by ingredient, making it easy to create simple dishes or showstopping meals based on what’s fresh at the market. Bryant also covers the basics of vegan cooking, explaining the fundamentals of assembling flavorful salads, cooking filling soups and stews, and making tasty grains and legumes. With beautiful imagery and classic design, Vegetable Kingdom is an invaluable tool for plant-based cooking today." -From the Publisher
Grow Cook Eat: A Food Lover's Guide to Vegetable Gardening by Willi Galloway
"From sinking a seed into the soil through to sitting down to enjoy a meal made with vegetables and fruits harvested right outside your back door, this gorgeous kitchen gardening book is filled with practical, useful information for both novices and seasoned gardeners alike. Grow Cook Eat will inspire people who already buy fresh, seasonal, local, organic food to grow the food they love to eat. For those who already have experience getting their hands dirty in the garden, this handbook will help them refine their gardening skills and cultivate gourmet quality food. The book also fills in the blanks that exist between growing food in the garden and using it in the kitchen with guides to 50 of the best-loved, tastiest vegetables, herbs, and small fruits." -From the Publisher
Ultimate Veg by Jamie Oliver
"From simple suppers and family favorites, to weekend dishes for sharing with friends, this book is packed full of phenomenal food—pure and simple. Whether it’s embracing a meat-free day or two each week, living a vegetarian lifestyle, or just wanting to try some brilliant new flavor combinations, this book has it all." -From the Publisher
The No-Waste Vegetable Cookbook: Recipes and Techniques for Whole Plant Cooking by Linda Ly
"The No-Waste Vegetable Cookbook is unlike any other cookbook you may have seen. It takes the vegetables you’re already familiar with and turns them upside-down (or right side up) with recipes that use the “scraps” you ordinarily throw away (think leek tops, carrot tops, kale stems, and watermelon rind). But this is more than just a cookbook. It’s a guide for helping you waste less food in the kitchen and look at plants in a whole new way. If you grow tomatoes, squash, beans, and peppers at home, you’ll be pleasantly surprised to find recipes for tomato leaves, squash shoots, bean leaves, and pepper leaves — vegetables that are delicious in their own right. You’ll learn what you can or cannot eat from the plants you grow or buy, and turn them into full-fledged meals that showcase all the new flavors and textures you’ve been missing out on." -From the Publisher
Vegetables Unleashed by José Andrés
"With recipes highlighting everything from the simple wonders of a humble lentil stew to the endless variations on the classic Spanish gazpacho to the curious genius of potatoes baked in fresh compost, Vegetables Unleashed gives us the recipes, tricks, and tips behind the dishes that have made Andrés one of America’s most important chefs and that promise to completely change our relationship with the diverse citizens of the vegetable kingdom. Filled with a guerilla spirit and brought to life by Andrés’s globe-trotting culinary adventures, Vegetables Unleashed will show the home cook how to approach cooking vegetables in an entirely fresh and surprising way – and that the world can be changed through the power of plants." -From the Publisher
Milk Street Vegetables: 250 Bold, Simple Recipes for Every Season by Christopher Kimball
"Chili-spiked carrots. Skillet-charred Brussels sprouts. Mashed potatoes brightened with harissa and pistachios. These are just three ways to put vegetables in the center of your plate. Here in the U.S., meat is cheap and has been in the center of the plate for centuries. The rest of the world, however, knows how to approach vegetables, grains and beans not only with respect but with a fresh, lively approach, one that transforms the ordinary into the extraordinary. To get a vegetable education, we traveled to Athens to learn how winter vegetable stews could taste light and bright, not hearty and heavy. In Cairo, we tasted eggplant and potatoes that punched up flavor with bold pops of texture from whole spices. And in Puglia, Italy, we had a revelatory bite of zucchini enriched by ricotta cheese and lemon. This is a world of high-heat roasts, unctuous braises, drizzles of honey, and stir-fries aromatic with ginger and garlic. And with 250 recipes, the possibilities are nearly endless." -From the Publisher
