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Eat Greens: Seasonal Recipes to Enjoy in Abundance [NOOK Book]

Overview


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 ...
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Eat Greens: Seasonal Recipes to Enjoy in Abundance

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Overview


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.
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Editorial Reviews

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. (May)
From the Publisher

Barbara Jacobs, Booklist 4/15/2011
“With the number of farmers’ markets and true vegans increasing, it was simply a matter of time until cookbooks combined those two trends. Though Scott-Goodman and Trovato certainly aren’t the first to exploit the goodness of greens (think The New Moosewood Cookbook, 2000, for one), both have enviable track records in producing top-quality culinary collections (e.g., The Ski Country Cookbook, 2008, and The Beach House Cookbook, 2005, for Scott-Goodman and Rachel Ray’s Open House Cookbook, 2006, for Trovato.The bonus here? More than 120 simple recipes that don’t require expensive equipment or unusual ingredients, except for fresh-from-the-garden artichokes to zucchini. Every veggie includes at least one recipe, along with notes about origins, best growing season, and nutrients. Among the choices: asparagus and mushroom frittata, green cabbage and apple bake, and dandelion greens with tzatziki and feta cheese. Don’t expect too many proteins here, though egg dishes are popular. Instead, use this as a guide to easy-to-cook side dishes that quickly bring the best garden crops to table.”

Kirkus, May 1, 2011
Healthy recipes for every taste bud.

Broccoli has never looked so appealing. With more than 120 simple, easy-to-prepare recipes, this cookbook makes it easy to eat green. The attractive design includes color photographs and boxed reference guides that show calorie and nutritional value. Novice gardeners will enjoy a few tips, and the authors urge those who can’t grow their own to visit a farmers’ market or local produce stand. The fresher the vegetable, the better these seasonal recipes will taste. Twenty-six green vegetables are presented in alphabetical order, from artichokes to zucchini, and each includes a background. Southern chefs will be happy to know that Smoky Collard Greens are included, as are recipes for dandelion greens, while chefs looking for new ideas will find Collard Greens and Parmesan-Roasted Fennel. Kids may hate vegetables, but veggie-laden pizzas and Macaroni and Cheese with Swiss Chard are clever ways to get them to eat their greens. The sheer variety of recipes and kitchen techniques the authors manage to pack into this slim and generously illustrated volume will stun readers—cooks can enjoy tantalizing soups, salads, sauces and pestos. Pasta lovers will find Creamy Linguine with Fresh Peas and Pancetta, and Roast Pork with Fennel or Pan-Seared Salmon with Braised Mixed Greens is a healthy way to tempt meat eaters.
Grab some cabbage and start cooking green today.

St Petersburg Times, 6/1/11
"For cooks who enjoy fresh vegetables. This cookbook provides excellent instruction in cooking and selecting a wide variety of vegetables."

BookPage Cookbook of the Month (June)
“You’ll find intriguing ways to steam, sauté, stir-fry, braise, roast and blanch them, from elegantly simple dishes like Green Bean, Prosciutto, and Parmesan Salad and sublimely summery Sautéed Snap Peas, Sweet Corn….An informative intro sets the scene for each of the 29 greens, while good header notes help you pick a peck of delicious veggie dishes.”

Winston-Salem Journal, 10/5/11
" a collection of contemporary and sophisticated yet accessible recipes…The title is a bit misleading, and that's a good thing here. "Eat Greens" doesn't just cover such greens as spinach and collards. It covers 26 green vegetables of all types. In fact, such nongreen veggies as corn and sweet potatoes get only peripheral treatment instead of their own chapters…The nice thing about the book is that the authors keep things simple. The book has no wild or trendy flavor combinations, no hard-to-find or super expensive ingredients. And the recipes are pretty much all easy and straightforward enough for kitchen novices…In short, this book has plenty of ideas for people, especially nonvegetarians, wanting to add vegetables to their diet.”
 
Delicious Living Magazine
“All together now: Eat your vegetables! This book is the perfect, easy resource to make that goal a reality. It features nice, bright photos, easy-to-read recipes, and an alphabetical arrangement from Artichokes and Asparagus through Escarole and Watercress to Zucchini, plus a nutritional breakdown for each food."

Kirkus Reviews

Healthy recipes for every taste bud.

Broccoli has never looked so appealing. With more than 120 simple, easy-to-prepare recipes, this cookbook makes it easy to eat green. The attractive design includes color photographs and boxed reference guides that show calorie and nutritional value. Novice gardeners will enjoy a few tips, and the authors urge those who can't grow their own to visit a farmers' market or local produce stand. The fresher the vegetable, the better these seasonal recipes will taste. Twenty-six green vegetables are presented in alphabetical order, from artichokes to zucchini, and each includes a background. Southern chefs will be happy to know that Smoky Collard Greens are included, as are recipes for dandelion greens, while chefs looking for new ideas will find Collard Greens and Parmesan-Roasted Fennel. Kids may hate vegetables, but veggie-laden pizzas andMacaroni and Cheese with Swiss Chardare clever ways to get them to eat their greens. The sheer variety of recipes and kitchen techniques the authors manage to pack into this slim and generously illustrated volume will stun readers—cooks can enjoy tantalizing soups, salads, sauces and pestos. Pasta lovers will find Creamy Linguine with Fresh Peas and Pancetta, and Roast Pork with Fennel or Pan-Seared Salmon with Braised Mixed Greens is a healthy way to tempt meat eaters.

Grab some cabbage and start cooking green today.

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Product Details

  • ISBN-13: 9780762442324
  • Publisher: Running Press Book Publishers
  • Publication date: 5/3/2011
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 240
  • File size: 13 MB
  • Note: This product may take a few minutes to download.

Meet the Author

Barbara Scott-Goodman is an author, art director, and book designer whose previous titles include The Ski Country Cookbook, The Beach House Cookbook, and The Diabetes Menu Cookbook, which was nominated for a James Beard Award in 2007. She lives in New York and is currently developing a website.

Liz Trovato is an art director and book designer. Her cookbook titles include Rachael Ray's Open House Cookbook, Good-Housekeeping's Light and Healthy Cookbook, and James Beard's Shellfish, Salads, Soups, and Poultry. She divides her time between New York City and the southwestern coast of Rhode Island where she loves to tend to all things green in her vegetable garden.

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Sort by: Showing 1 Customer Reviews
  • Posted October 20, 2011

    more from this reviewer

    Great Place to Start Cooking Healthy, Tasty Greens

    I'm always on the lookout for new and interesting recipes that use greens. Thanks to the huge health-boost they offer any diet, including them consistently is important. And sometimes, they can get a little boring. The most nutritious greens tend to be a little bitter with limited cooking options. So this cookbook really caught my interest.

    If you're not used to fixing and preparing greens for you or your family, this cookbook is a great place to start. Using this book you'll learn how to select the best greens and green vegetables. Then you can try a few different ways to fix them. For persons more familiar with this part of cuisine, I'd recommend getting the book from library. You may already be past most of the combinations presented. Due to this fact, you may want to look for a few recipes to add to your repertoire rather than giving up precious permanent place on your book shelf.

    "Eat Greens" is a fabulous choice for getting started. You'll discover the most famous ways to prepare and serve greens. Many of the recipes are manageable versions of very classic combinations. A few recipes will take you further afield. One of those selections got a great review at my home. Whether you find it at the farmer's marker or the grocery store many people are intimidated by celery root or celeriac. Yes, it does look odd. In most cases it's not something you'd fix and eat solo. Celery root is a great combination vegetable, however. Consider it's high in fiber and other nutrition, and this strange-looking item is definitely one you want to learn how to incorporate into your meals. Grab a copy of the book or find the blog with the recipe on it. Tasty slaw that everyone will love.

    Was this review helpful? Yes  No   Report this review
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