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Author: Danielle Majeika
Publisher: Page Street Publishing
ISBN: 1624147178
Category : Cooking
Languages : en
Pages : 179
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Book Description
Easy meals that capture the flavor of every season Danielle Majeika’s vegetarian recipes harmonize the garden with the kitchen for the best-tasting veggie dishes all year round. These simple plant-based meals show you how to use every part of your produce in recipes that let the vegetables shine, including: • Autumn Slow Cooker Minestrone with Kale, Butternut Squash and Cranberry Beans • Butternut Squash Galette with Caramelized Onions and Blue Cheese • Stuffed Poblanos with Farro and Pinto Beans • Ember-Roasted Beets and Their Greens with Calabrian Chili Aioli • Parmesan-Baked Parsnip Gnocchi with Marinara • Fresh Pea Soup with Arugula Salsa Verde Gardening and harvesting tips are perfect for farmers and gardeners, and the delicious, plant-based recipes are great for vegetarians, farmers’ market enthusiasts and people just looking to add more veggies to their diet. Bring your harvest to the plate each season and enjoy the (cooked) fruits of your labor.
Author: Danielle Majeika
Publisher: Page Street Publishing
ISBN: 1624147178
Category : Cooking
Languages : en
Pages : 179
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Book Description
Easy meals that capture the flavor of every season Danielle Majeika’s vegetarian recipes harmonize the garden with the kitchen for the best-tasting veggie dishes all year round. These simple plant-based meals show you how to use every part of your produce in recipes that let the vegetables shine, including: • Autumn Slow Cooker Minestrone with Kale, Butternut Squash and Cranberry Beans • Butternut Squash Galette with Caramelized Onions and Blue Cheese • Stuffed Poblanos with Farro and Pinto Beans • Ember-Roasted Beets and Their Greens with Calabrian Chili Aioli • Parmesan-Baked Parsnip Gnocchi with Marinara • Fresh Pea Soup with Arugula Salsa Verde Gardening and harvesting tips are perfect for farmers and gardeners, and the delicious, plant-based recipes are great for vegetarians, farmers’ market enthusiasts and people just looking to add more veggies to their diet. Bring your harvest to the plate each season and enjoy the (cooked) fruits of your labor.
Author: Barbara Damrosch
Publisher: Workman Publishing
ISBN: 0761156690
Category : Cooking
Languages : en
Pages : 497
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Book Description
Barbara Damrosch and Eliot Coleman are America’s foremost organic gardeners—and authorities. Barbara is the author of The Garden Primer, and Eliot wrote the bible for organic gardening, The New Organic Grower. Today they are the face of the locavore movement, working through their extraordinary Four Season Farm in Maine. And now they’ve written the book on how to grow what you eat, and cook what you grow. The Four Season Farm Gardener’s Cookbook is two books in one. It’s a complete four-season cookbook with 120 recipes from Barbara, a master cook as well as master gardener, who shows how to maximize the fruits—and vegetables—of your labors, from Stuffed Squash Blossom Fritters to Red Thai Curry with Fall Vegetables to Hazelnut Torte with Summer Berries. And it’s a step-by-step garden guide that works no matter how big or small your plot, with easy-to-follow instructions and plans for different gardens. It covers size of the garden, nourishing the soil, planning ahead, and the importance of rotating crops—yes, even in your backyard. And, at the core, individual instructions on the crops, from the hardy and healthful cabbage family to fourteen essential culinary herbs. Eating doesn’t get any more local than your own backyard.
Author: Tobias Rauschenberger
Publisher: Simon and Schuster
ISBN: 1632209071
Category : Cooking
Languages : en
Pages : 312
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Book Description
In this vivid, beautifully-styled cookbook you will find garden-fresh recipes centered on 23 all-star vegetables you can grow in your own home garden. The vegetables featured are: eggplant, cauliflower, beans, broccoli, mushrooms, asparagus, peas, fennel, cucumbers, potatoes, corn, squash, chard, carrots, peppers, parsnips, radishes, beets, spinach, tomatoes, cabbage, zucchini, and onions. Imagine sun-ripened tomatoes, crisp carrots, and aromatic fennel taking center stage in your next meal. This book is brimming with an array of colorful recipes, from healthy soups and salads, to appetizers, quiches, snacks, and entrees. And although the focus is on the fresh vegetables, there’s a little something for everyone; some recipes are vegan, some are vegetarian, and some include meat. Some favorites include: creamy pea soup with bacon foam, stuffed zucchini rolls, Hungarian goulash, beet pizza, and an Asian chard and honey duck sandwich. Not only does The Vegetable Garden Cookbook include 60 savory and creative recipes, but it also offer tips for cultivating, harvesting and preparing home-grown vegetables. This gorgeous book is a must-have for every veggie lover—and its rich and vibrant recipes are sure to inspire even the most stubborn carnivores to incorporate more vegetables into their diets. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Author: Marian Morash
Publisher: Alfred A. Knopf
ISBN: 039470780X
Category : Cookbooks
Languages : en
Pages : 386
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Book Description
Includes over 800 recipes for using fresh vegetables, plus essential gardening information and ideas on how to use your harvest.
Author: Willi Galloway
Publisher: Sasquatch Books
ISBN: 1570617953
Category : Gardening
Languages : en
Pages : 305
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Book Description
Conscious foodies will love this easy-to-follow guide on creating garden-to-table meals—with tips on growing and storing your own harvest, plus delicious recipes 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. The guides give readers easy-to-follow planting and growing information, specific instructions for harvesting all the edible parts of the plant, advice on storing food in a way that maximizes flavor, basic preparation techniques, and recipes. The recipes at the end of each guide help readers explore the foods they grow and demonstrate how to use unusual foods, like radish greens, garlic scapes, and green coriander seeds.
Author: Linda Ly
Publisher: Harvard Common Press
ISBN: 1558329986
Category : Cooking
Languages : en
Pages : 195
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Book Description
Isn't it about time to start nose-to-tail cooking with vegetables? Learn how to make the most of the edibles in your garden or the farmer's market bounty! The No Waste Vegetable Cookbook will help you cook your way through greens, beans, roots, and herbs with seasonal recipes that utilize every edible part of the plant. Author Linda Ly shares a wide variety of recipes and techniques from her popular CSA Cookbook, from creative pickling (think watermelon rind) to perfect pestos. Chapters and recipes include: Tomatoes and Peppers: Spicy Minty Tomato Sauce Infused with Tomato Leaves, Spicy Fermented Summer Salsa, Ginger-Spiced Chicken Soup with Wilted Pepper Leaves, Blistered Padron Peppers and White Onions Leafy Greens: Kale Stem Pesto Spring Bulgur Salad with Kale Buds, Stuffed Collard Greens, Potlikker Noodles with Collard Greens, Broccoli Green and Baked Falafel Wrap Peas and Beans: Pea Shoot Salad with Radish and Carrot, Pan-Charred Beans with Bean Leaf Pesto, Yardlong Bean Curry with Wilted Spinach, Fava Leaf Salad with Citrus, Feta, and Walnuts, Charred Fava Pods with Parmesean Bulbs and Stems: Fennel Front and Ginger Pesto, Kohlrabi Home Fries with Thyme Aioli, Leek Green, Wild Mushroom and Goat Cheese Crostini, Scallion Soup, Green Onion Pancake with Spicy Soy Dipping Sauce Roots and Tubers: Carrot Top Salsa, Beetza Beetza, Quick-Pickled Sweet 'n Spicy Radish Pods, Savory Sweet Potato Hummus, Creamy Sweet Potato Soup with Maple Syrup, Hasselback Potatoes, Vietnamese Carrot and Daikon Pickles Melons and Gourds: Watermelon Rind Kimchi, Stir-Fried Watermelon Rind, Gingered Butternut Bisque, Four Ways to Toast Pumpkin Seeds, Sicilian Squash Shoot Soup, Drunken Pumpkin Chili, Pan-Fried Cucumber in Honey Sesame Sauce Flowers and Herbs: Chive Blossom Vinegar, Nasturtium Pesto, Cilantro Pepita Pesto, Chimichurri, Marinated Feta with a Mess of Herbs, and "All In" Herb Dressing Whether you're excited to make the most of the farmer's market or use every bit of your garden's bounty, this is the book that keeps the food on your table and out of the trash can (or compost bin)!
Author: FARMER LEE JONES
Publisher: Penguin
ISBN: 0525541063
Category : Cooking
Languages : en
Pages : 642
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Book Description
An approachable, comprehensive guide to the modern world of vegetables, from the leading grower of specialty vegetables in the country Near the shores of Lake Erie is a family-owned farm with a humble origin story that has become the most renowned specialty vegetable grower in America. After losing their farm in the early 1980s, a chance encounter with a French-trained chef at their farmers' market stand led the Jones family to remake their business and learn to grow unique ingredients that were considered exotic at the time, like microgreens and squash blossoms. They soon discovered chefs across the country were hungry for these prized ingredients, from Thomas Keller in Napa Valley to Daniel Boulud in New York City. Today, they provide exquisite vegetables for restaurants and home cooks across the country. The Chef's Garden grows and harvests with the notion that every part of the plant offers something unique for the plate. From a perfect-tasting carrot, to a tiny red royal turnip, to a pencil lead-thin cucumber still attached to its blossom, The Chef's Garden is constantly innovating to grow vegetables sustainably and with maximum flavor. It's a Willy Wonka factory for vegetables. In this guide and cookbook, The Chef's Garden, led by Farmer Lee Jones, shares with readers the wealth of knowledge they've amassed on how to select, prepare, and cook vegetables. Featuring more than 500 entries, from herbs, to edible flowers, to varieties of commonly known and not-so-common produce, this book will be a new bible for farmers' market shoppers and home cooks. With 100 recipes created by the head chef at The Chef's Garden Culinary Vegetable Institute, readers will learn innovative techniques to transform vegetables in their kitchens with dishes such as Ramp Top Pasta, Seared Rack of Brussels Sprouts, and Cornbread-Stuffed Zucchini Blossoms, and even sweet concoctions like Onion Caramel and Beet Marshmallows. The future of cuisine is vegetables, and Jones and The Chef's Garden are on the forefront of this revolution.
Author: William Woys Weaver
Publisher: Rizzoli Publications
ISBN: 0789345021
Category : Cooking
Languages : en
Pages : 0
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Book Description
Eighty seasonal recipes from master gardener William Woys Weaver will inspire victory gardeners and CSA shoppers to turn heirloom vegetables into delicious dishes. As a trusted expert in the lore of the garden, you can’t do much better than celebrated author, chef, and custodian of the Roughwood Seed Collection, William Woys Weaver. With recipes that follow the seasons, each chapter guides the reader from the garden to the kitchen to the table, an invaluable and enjoyable resource of growing, harvesting, cooking, and preserving knowledge. Comforting dishes included here range from fresh salads, slaws, and stir-fries to hearty soups and baked goods. Conserves, marmalades, and pickles preserve peak-season produce for yearlong enjoyment. Weaver’s plant-centric recipes include Pennsylvania Dutch favorites as well as inspirations from his global travels. With each bite, these recipes present the delicious biodiversity of local produce and careful preparation. Essays and sidebars enrich the reader’s experience with practical tips on the proper treatment of ingredients.
Author: Marian K. Towne
Publisher: Indiana University Press
ISBN: 9780253210562
Category : Cooking
Languages : en
Pages : 308
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Book Description
". . . speaks eloquently to anyone who resolves to live close to the earth, and to eat well and frugally." —Indianapolis Monthly "Marian Towne has done a superb—and witty—job!" —The Weedpatch Gazette This marvelous cookbook, the product of 50 years of cookery according to seasonal principles, contains hundreds of recipes for more than 90 different fruits, vegetables, and herbs (including such wild crops as mulberries, pawpaws, and violets), locally grown and used at their peak of flavor and freshness. Take it with you as you stroll through the local farmer's market, or consult it after bringing in the harvest from your own garden.
Author: Sheri Castle
Publisher: Univ of North Carolina Press
ISBN: 0807877891
Category : Cooking
Languages : en
Pages : 433
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Book Description
In The New Southern Garden Cookbook, Sheri Castle aims to make "what's in season" the answer to "what's for dinner?" This timely cookbook, with dishes for omnivores and vegetarians alike, celebrates and promotes delicious, healthful homemade meals centered on the diverse array of seasonal fruits and vegetables grown in the South, and in most of the rest of the nation as well. Increased attention to the health benefits and environmental advantages of eating locally, Castle notes, is inspiring Americans to partake of the garden by raising their own kitchen plots, visiting area farmers' markets and pick-your-own farms, and signing up for CSA (Community Supported Agriculture) boxes from local growers. The New Southern Garden Cookbook offers over 300 brightly flavored recipes that will inspire beginning and experienced cooks, southern or otherwise, to take advantage of seasonal delights. Castle has organized the cookbook alphabetically by type of vegetable or fruit, building on the premise that when cooking with fresh produce, the ingredient, not the recipe, is the wiser starting point. While some dishes are inspired by traditional southern recipes, many reveal the goodness of gardens in new, contemporary ways. Peppered with tips, hints, and great stories, these pages make for good food and a good read.
