Eat Greens: Seasonal Recipes to Enjoy in Abundance

Eat Greens: Seasonal Recipes to Enjoy in Abundance

Barbara Scott-Goodman

Language: English

Pages: 240

ISBN: 0762439076

Format: PDF / Kindle (mobi) / ePub

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.



















occasionally. Add the potatoes, celery seeds, cayenne, and salt and pepper to taste. Cover and simmer until the potatoes are fork-tender, about 15 minutes. Remove from the heat and set aside to let cool. 3. Transfer the soup to a blender or food processor and blend until smooth. This will have to be done in batches. Taste and adjust the seasoning, if necessary. (The soup can be made ahead of time and will keep, covered, in the refrigerator for a day.) 4. Reheat the soup. Cut the remaining apple

shallots, thinly sliced 3 garlic cloves, thinly sliced 1 large bunch (about 1 pound) broccoli rabe, stems and tough outer leaves trimmed 1 tablespoon sake 1 tablespoon hot chili-flavored oil 2 tablespoons soy sauce 1. Heat the oil in a large sauté pan or wok over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes. 2. Add the broccoli rabe and cook over medium-high heat, tossing with tongs, for 1 minute. Whisk together the sake, oil, and soy sauce and pour

pepper to taste and drizzle with 2 tablespoons of the olive oil. Sprinkle with ¼ cup of the cheese. Bake until well caramelized, about 1½ hours. The cheese will form a crust on top of the fennel. Remove from the oven and let cool. With a sharp knife, coarsely chop the fennel and transfer to a bowl. 3. Heat the remaining 2 tablespoons olive oil in a large sauté pan over medium heat. Add the garlic and sauté until golden, about 3 minutes. Add the fennel and sauté for about 2 minutes. Add the wine

favorites. makes 6 servings Cooking spray 1 pound Swiss chard, rinsed 2 tablespoons butter 1 small onion, finely chopped 7 eggs 1 cup shredded cheddar, Monterey Jack, or provolone cheese, or a mixture of any two Kosher salt and freshly ground black pepper 1. Preheat the oven to 350°F. Coat a 2-quart baking dish with cooking spray and set aside. 2. Remove the stems from the Swiss chard and cut crosswise into thin slices. Stack the leaves, roll them up lengthwise, and slice crosswise

asparagus should be prepared and eaten on the same day it is purchased. However, it can be wrapped and stored, unwashed and uncut, in a plastic bag in the refrigerator for three to four days. Fresh asparagus is so elegant and can be cooked and served in a number of delicious ways. Try it in a salad with shiitake mushrooms or with celery and walnuts; steamed with garden-fresh chives and mint; in a lighter-than-air frittata; or roasted and stirred into a bold-flavored risotto. Roasted

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