Martha Stewart's Vegetables: Inspired Recipes and Tips for Choosing, Cooking, and Enjoying the Freshest Seasonal Flavors: A Cookbook

Martha Stewart's Vegetables: Inspired Recipes and Tips for Choosing, Cooking, and Enjoying the Freshest Seasonal Flavors: A Cookbook

by Martha Stewart Living
Martha Stewart's Vegetables: Inspired Recipes and Tips for Choosing, Cooking, and Enjoying the Freshest Seasonal Flavors: A Cookbook

Martha Stewart's Vegetables: Inspired Recipes and Tips for Choosing, Cooking, and Enjoying the Freshest Seasonal Flavors: A Cookbook

by Martha Stewart Living

eBook

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Overview

An essential resource for every cook
 
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
 
Martha Stewart’s Vegetables makes eating your greens (and reds and yellows and oranges) more delicious than ever.

— Los Angeles Times: Best Cookbooks of Fall 2016
— Newsday: Top 10 Cookbooks for 2016

Product Details

ISBN-13: 9780307954459
Publisher: Clarkson Potter/Ten Speed
Publication date: 09/06/2016
Sold by: Random House
Format: eBook
Pages: 328
File size: 213 MB
Note: This product may take a few minutes to download.

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.

Read an Excerpt

Rainbow Carrots and Chard
 
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.
 
SERVES 4
 
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 ½ lemon, thinly sliced into rounds
1 teaspoon sugar
¼ cup extra-virgin olive oil
Fresh mint leaves, for serving
 
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.

Table of Contents

Foreword 11

Bulbs 13

Garlic

Leeks Onions

Ramps

Scallions

Shallots

Spring Onions

Roots 47

Beets

Carrots

Celery Root

Jicama

Parsnips

Radishes

Rutabaga

Salsify

Turnips

Tubers 81

Jerusalem

Artichokes

Potatoes

Sweet Potatoes

Greens 109

Beet Greens

Bok Choy

Broccoli Rabe

Chard

Collards

Kale

Mustard Greens

Turnip Greens

Stalks & Stems 139

Asparagus

Celery

Fennel

Kohlrabi

Rhubarb

Pods 161

Edama Me

English Peas

Fava Beans

Green Beans

Okra

Shell Beans

Snap Peas

Snow Peas

Shoots 189

Fiddlehead Ferns

Microgreens

Pea Shoots

Sprouts

Leaves 203

Cabbages

Chicories

Endives

Lettuces

Spinach

Spring and Wild

Greens

Flowers & Duds 237

Artichokes

Broccoli

Brussels Sprouts

Cauliflower

Chive Blossoms

Edible Flowers

Squash Blossoms

Fruits 263

Avocados

Cucumbers

Eggplants

Peppers and Chiles

Summer Squashes

Tomatillos

Tomatoes

Winter Squashes

Kernels 311

Corn

Photo Credits 322

Acknowledgments 323

Index 324

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