2024 the best vegetables to eat review

Price: $45.00 - $22.87
(as of Nov 25, 2024 11:33:09 UTC - Details)

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From Michelin star– and James Beard Foundation Award–winning chef/owner of Monteverde Restaurant in Chicago, Sarah Grueneberg, a vegetable focused cookbook of more than 180 Italian-inspired recipes.

James Beard Award–winning and Top Chef finalist chef Sarah Grueneberg has a secret to share: fruits and vegetables are singing loudly around you, begging you to take them home and try something new. Are you listening? Some are asking to be put in salads, yes. But what does this asparagus want you to do with it? What does it like to be paired with?

In this incredible exploration of seasonal produce, Sarah offers insights, techniques, and recipes to truly get the best out of your vegetables—how and when to shop for, cook, season, and seamlessly incorporate potatoes, squash, beans, greens, mushrooms, peppers, and more. Each of the 15 chapters focuses on a vegetable (or fruit, depending on your definition) so they can take center stage, plus one devoted entirely to pastas, drawing on Sarah’s long love affair with Italian cooking and the methods that she uses at her renowned restaurant, Monteverde. This elemental cookbook celebrating seasonal produce offers more than 180 impressive yet surprisingly achievable recipes, plant based and not, including:

Shaved Mushroom and Celery Salad with Truffle Vinaigrette (#thatsaladtho)Grilled Japanese Sweet Potatoes with Honey Butter and PimentonCarrot and Lamb Merguez Sausage Lasagna

You’ll also find indispensable tips and techniques, under the heading “Get It Get It”—an expression Sarah uses in her kitchen when things are coming together perfect. With Listen to Your Vegetables, even the most carnivorous will be inspired to elevate their vegetable game.

From the Publisher

Smashed Baby Zucchini Bruschetta

Makes 8 bruschetta

The key to this dish is making sure the zucchini is cooked enough, as al dente zucchini won't smash well. You want it soft and tender, and for those delicious zucchini juices to meld with the pecorino cheese. I like serving this for brunch with scrambled eggs or a frittata, but it's beyond tasty just spooned over toasted bread.

Directions

1. Bring a medium pot of water to a boil over high heat and season generously with kosher salt. This is blanching water (see page 10), and I like mine to be salty like the ocean, about 1 tablespoon of salt per quart of water.

Prepare a medium bowl with ice water for shocking. Blanch the zucchini coins for 4 minutes, until soft and tender but still retaining their shape. Drain the zucchini and plunge into the ice water. Use your hands to agitate the coins in the ice water to chill the zucchini quickly. Drain in a colander for 10 minutes.

2. In a medium bowl, toss the zucchini coins with the olive oil, mint, and a few pinches of coarse sea salt. Use an old-school potato masher to smash them until the zucchini is a spoonable consistency yet there are still visible chunks. Stir in the pecorino. Spoon the smashed zucchini over grilled or toasted bread and garnish with a few leaves of mint and more grated pecorino.

Ingredients Kosher salt 1 pound baby zucchini, cut into ¼-inch-thick coins 2 tablespoons super-special extra-virgin olive oil 1 tablespoon roughly chopped fresh mint, plus more leaves for garnish Coarse sea salt (like Maldon) ¼ cup freshly grated Pecorino Romano, plus a little more for garnish 8 slices of ciabatta or rustic bread, grilled or toasted

Publisher ‏ : ‎ Harvest (October 25, 2022)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 432 pages
ISBN-10 ‏ : ‎ 0358647118
ISBN-13 ‏ : ‎ 978-0358647119
Item Weight ‏ : ‎ 3.35 pounds
Dimensions ‏ : ‎ 8.25 x 1.25 x 10.5 inches
Reviewer: Kool Kook
Rating: 5.0 out of 5 stars
Title: Perfect for vegetable lovers
Review: Lots of excellent recipes, organized by vegetable type. Some recipes are more complex, but most are easy. Good tips to help make the process easier. Photos are beautiful.

Reviewer: Marci
Rating: 5.0 out of 5 stars
Title: UPDATE
Review: I mailed 2 books to Hawaii, with orders to open before Christmas.(Italian son-in-law, their daughter visiting) Their review:"Just got back from Progressive Dinner Party. Made butternut squash soup from the recipe book you gave us both. It was over the top fantastic!! Seriously! Everyone loved it.The whole book looks like it's full of great recipes from a fantastic chef...Michelin restaurant chef!"I feel very lucky that I heard the author being interviewed on the radio, obviously loving the food she prepares at her Chicago restaurant, and wanting to share this love with others. I immediately knew myChristmas shopping would be simplified.The photos are impressive and trigger hunger pangs, while the descriptions and helpful hints are inspiring!

Reviewer: Customer 2134312321
Rating: 5.0 out of 5 stars
Title: Wow- what a book!
Review: What and excellent book with such approachable instructions as well as gorgeous drawings and photography. Have a large cookbook collection and this is quite simply one of the best and deservedly sits off the bookshelf and on our counter. This is the kind of book you keep returning to again and again because it has so much joy and heart in the dishes. In between the recipes there are such wonderful stories and tips that make one feel immersed in the why and how the dishes are the way they are. All levels of enthusiasts and professionals alike can reach for this book with confidence and ease. Sorry got to go… the vegetables are calling and I can’t wait to listen

Reviewer: Patricia
Rating: 5.0 out of 5 stars
Title: Awesome story telling and educational scrumptious recipes
Review: The author bears her soul through her love of food and family as she takes you on a culinary adventure of creating absolutely delicious recipes to broaden and excite your next meal choices. Gorgeous photography, fun vegetable cacicatures and full of educational tips. Great read and fun cooking!

Reviewer: Cooking The Books
Rating: 4.0 out of 5 stars
Title: We spent a week cooking from this book for our cookbook blog. Read about the dishes we made!
Review: Within the pages of this clever book, not only do vegetables talk, but they ride motorcycles, perform aerobics and skydive too! This wonderfully photographed and illustrated book is divided into sixteen chapters and features over 180 Italian-inspired recipes. The focus is on seasonality and covers how to shop for, prepare and cook a variety of veggies. We had no difficulty selecting recipes to make. As an added bonus, Sarah is the Chef & co-owner of Monteverde Restaurant and Pastificio in our former hometown of Chicago! Here are the dishes we made:• Mediterranean Skillet Chicken Thighs - Winner, winner, chicken dinner! This one was pretty simple - a perfect meal when you are short on time. We guess you could use chicken breasts instead of thighs if you don’t like flavor. Otherwise, it’s just thinly sliced onion, garlic, olives (black and green), a jar of artichoke hearts (preferably packed in olive oil), cherry tomatoes and a bit of white wine (we used dry vermouth). Once that chicken reaches 165°F (or, 73.889°C for the rest of the world), you can commence chomping.• Mozzarella-Stuffed Eggplant Involtini with Roasted Corn and Cherry Tomatoes - Described in the book as sort of a pasta-less lasagna, this dish is perfect for when you don’t want to eat something so heavy. We thought we had an orphaned container of homemade pasta sauce in our freezer. Much to our chagrin, we discovered at mealtime it was a leftover tomato-based spicy stew. Throwing caution to the wind, we decided to find out the answer to the question: “Will it involtini?”Thankfully, it did! While it may be unfair to evaluate the dish, we certainly enjoyed our unplanned detour. The corn and tomato salad made a wonderful chaperone. We added some leftover zucchini to it as well. Even the following days leftovers were tasty after gently reheating in the oven!• Baby Sweet Pepper and Skirt Steak Skewers - Our current living situation doesn’t allow for a BBQ grill - which we sorely miss. Sure, there’s a communal grill on our building’s rooftop - which is currently buried under a few feet of snow. Not wanting to dress as if we our going on a ski trip just to make dinner, we decided to do these in a ripping hot cast-iron skillet on our stovetop. While this worked just fine, it does produce a lot of smoke. We nervously hoped our smoke alarms remained silent (they did) as we dutifully monitored our skewers. Don’t skip out on the companion Roasted Red Pepper Romesco sauce. It really makes the dish.• Double-Roasted Spaghetti Squash - The recipe for this dish is fairly simple. The squash is first steamed in the oven before baking a second time until slightly charred and intensely flavored. We topped these generously with black pepper, fresh mozzarella and Parmesan before serving these with the thickest bone-in pork chops we have ever eaten.• Sweet Pea Cobb Salad - It’s difficult to mess up a salad. It likely took more time and effort to style this for a photo than it took to prepare the ingredients. The green goddess dressing provides a tangy-flavored, vibrant exclamation point to the dish. Although quite simple, this was so satisfyingly delicious!

Reviewer: WB
Rating: 5.0 out of 5 stars
Title: Beautiful book
Review: This is a great book for any serious cook. The pictures and recipes are top-notch, and the tips and anecdotes throughout the book are a nice bonus. The Salt-Roasted Beets and the Smashed Baby Zucchini Bruschetta are two personal favorites. Overall I give it a solid 5 stars.

Reviewer: Kathy Avinger
Rating: 5.0 out of 5 stars
Title: Wonderful cookbook!
Review: Absolutely beautiful and fun recipes! I can hardly wait to try some of them. Great stories to go along with the recipes.

Reviewer: DebK
Rating: 5.0 out of 5 stars
Title: Love it!
Review: Beautiful pictures and wonderful recipes. I was literally drooling as I was looking through this cookbook. I want to try them all!

Reviewer: Harmo
Rating: 2.0 out of 5 stars
Title:
Review: Sur le principe les recettes proposées sont sympa, classées par chapitre suivant le legumes utilisés mais quelle déception àla lecturede ce livre!!! le papier est vraiment de très mauvaise qualité !!! c est tres(trop) cher payé pour 40 € !!!ça gache vraiment tout, ce qui est vraiment dommage car le libre aurait pû avoir un réel potentiel ! je l ai retourné !!