• kateiscoooking on November 21, 2020

  My go-to cookbook for different vegetable recipes. Not always can I find what I want but usually I do. I also own his Store cookbook and it's fabulous too!

• featherbooks on April 19, 2013

  Bashed Neeps, p. 422, Brazilian Avocado Cream, Broccoli Frittata, Parma style, p. 465, Drunken Leeks in Red Wine, p. 406, Farm-Style Braised Kale, p. 409, French fried Asparagus, Frittera, p. 417, Tomatao Devil's Food Cake with Tomato Buttercream Frosting, Turkish Squash Cakes (Gozleme), Winter Squash Creme Brulee, p. 422.

• HunyBadger on July 11, 2010

  Greene uses too much cream of my taste but that is easily taken out. His recipes are excellent and the grouping by vegetables makes it easy to find what you are looking for.

Notes about Recipes in this book

• Cold asparagus in mustard cream

  • clepro on March 26, 2024

    This is a simple but very good way to treat asparagus. Some Easters we celebrated with just a platter of these, a baguette with Camembert or Brie, grapes and a bottle of champagne.

• Asparagus and spinach soup

  • kfinch on March 11, 2019

    So bright and delicious. Go light on the cloves and definitely have small dabs of sour cream (with each bite - oh my). A side of fresh French bread or toast is excellent.

• Broccoli Valencienne

  • foodgloriousfood on January 02, 2022

    Not a lot of flavor to this. I ended up adding more mustard and fresh tarragon and some orange juice from the zested orange to sweeten it up a little but it still wasn’t worth repeating.

• Corned beef and cabbage in horseradish cream

  • hibeez on March 24, 2020

    This is perhaps the best St Patrick's Day rendition of corned beef and cabbage! The different components are cooked not together, but separately using the stock from the boiled corned beef. The horseradish sauce is to die for! And I love the ironic element that this recipe is listed under "Cabbage" in BG's vegetable book. Superb!

• Venetian cauliflower and rice casserole

  • tunnymowg on May 29, 2013

    Decent but not great. I had no parsley so I added a few snipped chives instead. Also replaced half of the chicken broth with half & half as I felt it wanted to be richer. Even so, it was very dry. Would make this again with at least double the bechamel, and perhaps some gruyere in addition to the parm, as well as a bit of chopped pancetta.

• Dorothy Shank's Amish corn fritters

  • Bloominanglophile on September 15, 2013

    These were very light, and I wondered if they might need more flour. I was not able to make them bigger than quarter-size, lest they fell apart when flipping them in the pan. (2003)

• Polenta plus

  • Bloominanglophile on September 15, 2013

    I have made this polenta several times. It's not traditional, but it is delicious and would work well in a non-traditional menu (thinking farm-to-table, etc).

• Sour-creamed corn

  • Bloominanglophile on September 15, 2013

    Quick, easy, delicious (2003).

• County Kerry kale

  • lauracerow on October 02, 2019

    This is a great way to cook kale. My husband dislikes kale, generally, but loves this. Great for fall with roasted chicken.

• Unparalleled parsnip cream

  • Bloominanglophile on September 15, 2013

    I liked this dish (but hubby didn't). (1998)

• Old-fashioned parsnip marmalade

  • Apollonia on May 17, 2022

    Facing down several pounds of mistakenly ordered parsnips, I gave this marmalade a go with really fantastic results. The parsnip is lovely here and really adds something to the orange & lemon background. I probably cooked mine down a little too long--- not quite enough 'jam' around the bits--- but it still tastes great. Only two more pounds of parsnips to go!

• All-American pepper jambalaya

  • eve_kloepper on June 12, 2020

    Wonderful recipe from 1984. Only problem: it asked for 1 1/2 Tablespoons chili powder. I used what I had on hand, which was Chipotle chile powder. It came out beyond hot hot hot, and we could barely eat it. We are not wimps when it comes to spicy food. I suspect I was supposed to use a chili powder blend, which also includes cumin, oregano, paprika and other seasonings. Be forewarned.

• Po' pottage (Potato-ham soup)

  • mfto on February 16, 2012

    p 294 The recipe serves two and makes use of leftover ham. I added a carrot which I thought was a natural with the onion and celery. Also I used 3 baking potatoes rather than 2. I simplified his directions by chopping the vegetables together in the food processor and then sauteing as directed in a Dutch Oven. I didn't understand simmering the soup without cover for 20 minutes since the recipe calls for only 3 cups of stock so I left the cover on. His final direction of stirring 2 tbs sour cream into 1/2 cup of the soup and then adding to pot is just right. Really a tasty, easy recipe for a winter supper.

• Hot wax bean chef's salad

  • Bloominanglophile on September 15, 2013

    I thought this was quite nice (2003).

• Braised garlic and string beans

  • Bloominanglophile on September 15, 2013

    Next time I am to try this recipe, I am supposed to use roasted garlic cloves and fresh sage.

• Turnip purée

  • kateiscoooking on November 21, 2020

    Friends gave us a bag of turnips. Not a vegetable that I've spent much time with. So, I turned to my trusty Bert Greene! This was fabulous. We mashed the turnips and potatoes with the butter rather than dirty the food processor. I sprinkled a bit of tangerine zest on top. I'll be buying turnips to make this one!

• Eleanor Tobin's mother's zucchini muffin gems

  • laurenlangston on August 10, 2023

    These are simple and tasty, a great basic zucchini muffin recipe. It won't use up as much zucchini as you (or maybe just I) might like, here in the leave-a-basket-on-the-neighbor's-stoop-and-run-away season, but it's a quick oil-based situation, very little thought required. I used 100g flour for his 3/4 cup, and even though it may look like a small amount in the mixing bowl, it will indeed make the 9 muffins in the yield.