Serving Up the Harvest: Celebrating the Goodness of Fresh Vegetables: 175 Simple Recipes (Google eBook)

Front Cover
Storey Publishing, Jul 13, 2012 - Cooking - 512 pages
6 Reviews
When height-of-the-season farmers' market offerings are irresistible; when backyard gardens are exploding with what appear to be hundreds of perfect tomatoes; or when the same old methods for cooking green beans or corn don't offer enough flavor, Andrea Chesman is ready with a bounty of creative recipes that bring out the best in fresh produce.

Chesman knows what it's like to be facing pounds of perishable vegetables, and as she developed 175 recipes that place garden freshness center stage, she followed these guidelines: Simple. Delicious. Harmonized with the growing seasons.

The vegetables are organized by crop-readiness, with many recipes following the wisdom that vegetables that ripen together taste good together. Popular techniques such as roasting and grilling bring out the flavor in recipes such as Grilled Chicken and Asparagus Salad, Roasted Leek Tart, Soy-Sesame Grilled Eggplant, and Maple Roasted Carrots. Main-dish and side salads abound: Beet and New Potato Salad, Warm Mushroom Salad, Spinach Salad with Feta and Pecans, Everyday Tomato-Cucumber Salad. And the deep flavors of autumn are celebrated in Braised Belgian Endives, Holiday Brussels Sprouts with Pecans and Cranberries, and Chocolate Chip Carrot Cake.

Serving Up the Harvest is an inspirational collection for everyone who wants to enjoy fresh, local, seasonal vegetables with every meal.
  

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Review: Serving Up the Harvest: Celebrating the Goodness of Fresh Vegetables: 175 Simple Recipes

User Review  - Jeanne - Goodreads

Vegetable cooking at its best! I've been looking for a book that would expand my horizons beyond broccoli and green beans and I think this is it. I don't want to be a vegetarian, just incorporate more ... Read full review

Review: Serving Up the Harvest: Celebrating the Goodness of Fresh Vegetables: 175 Simple Recipes

User Review  - Marie - Goodreads

Receipes are delcious and there are tidbits and explanations for how each vegetable grows. Good pick for anyone who wants to try to eat with the seasons. Read full review

Contents

1 The WellStocked Pantry
1
Methods Recipes
16
SPRING INTO SUMMER
40
EARLY TO MIDSUMMER
108
MID TO LATE SUMMER
190
FALL INTO WINTER
330
APPENDIX
472
Resources
478
Index
480
Copyright

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About the author (2012)

Andrea Chesman is a food writer and gardener and the author of several cookbooks, including Recipes from the Root Cellar, Serving Up the Harvest, and The Pickled Pantry. A resident of Vermont, she has been a contributing editor for Vermont Life and Edible Green Mountains.

Bibliographic information