Serving Up the Harvest: Celebrating the Goodness of Fresh Vegetables: 175 Simple Recipes
Savor the bounty! Whether harvested from your own backyard garden or bought at a local farmers’ market, nothing is more satisfying than delicious fresh vegetables. In this seasonal cookbook, Andrea Chesman offers 175 easy-to-make recipes that are designed to bring out the very best in whatever produce is currently peaking. From spring’s first Peas and New Potato Salad to autumn’s sweet Caramelized Winter Squash and Onion Pizza, serving up the harvest has never been so tasty!
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30 minutes artichokes arugula asparagus basil beets bell pepper boil broccoli Brussels sprouts butter cabbage canola oil carrots cauliflower celery chard cheese chicken broth chiles cloves Combine cooking corn cucumbers diced dish Drain eggplant extra-virgin olive oil fennel flavor freshly ground black G cup garden garlic garlic cloves ginger green beans grill ground black pepper H cup H teaspoon harvest Heat the oil herbs inch kale large skillet leaves leeks lemon juice lightly medium heat minced mixture onion oregano Parmesan parsley pasta peas peeled pickles plants pound Preheat the oven recipe reduce the heat refrigerator rice roasted rutabagas salad Salt and freshly salt and pepper sauce saucepan sauté scallions Season with salt seeds Serve hot shallots skillet sliced spinach Stir stir-fry sugar sugar snap peas summer squash sweet potatoes tablespoons tablespoons chopped fresh tablespoons extra-virgin olive taste teaspoon tender thyme tomatoes toss vegetables vinegar wine zucchini