The Victory Garden Cookbook by Marian Morash

Search this book for Recipes »
    • Categories: Stir-fries; Side dish; Vegetarian
    • Ingredients: asparagus; peanut oil; store-cupboard ingredients
    • Categories: Soups; Appetizers / starters
    • Ingredients: leeks; store-cupboard ingredients; light cream; asparagus
    • Categories: Stir-fries; Main course
    • Ingredients: sherry; sesame oil; soy sauce; beef skirts; asparagus; canned water chestnuts; scallions; oyster sauce; fresh ginger
    • Categories: Main course
    • Ingredients: black olives; asparagus; fettuccine pasta; canned tuna; ham
    • Categories: Main course
    • Ingredients: chives; Parmesan cheese; light cream; fettuccine pasta; ham; asparagus; mushrooms
    • Categories: Main course
    • Ingredients: heavy cream; eggs; asparagus; Muenster cheese (US)
    • Categories: Main course
    • Ingredients: asparagus; white bread; chicken breasts; lemons; butter
    • Categories: Side dish
    • Ingredients: Dijon mustard; molasses; bacon; tomato purée; bay leaves; horticultural beans
    • Categories: Rice dishes; Main course; Cajun & Creole
    • Ingredients: scallions; tomato sauce; cooked rice; kidney beans; ham steak
    • Categories: Main course
    • Ingredients: tomatoes; corn; shell beans; bacon
    • Categories: Side dish; Vegetarian
    • Ingredients: tomatoes; store-cupboard ingredients; dried oregano; snap beans
    • Categories: Side dish; Vegetarian
    • Ingredients: white beans; snap beans; heavy cream
    • Categories: Side dish
    • Ingredients: potatoes; snap beans
    • Categories: Dips, spreads & salsas; Appetizers / starters; Middle Eastern
    • Ingredients: tahini; horticultural beans; store-cupboard ingredients
    • Categories: Soups; Appetizers / starters; Mediterranean; Vegetarian
    • Ingredients: leeks; tomatoes; shell beans; zucchini; ditalini pasta; Parmesan cheese; spinach; carrots; basil; potatoes; snap beans
    • Categories: Soups; Appetizers / starters
    • Ingredients: light cream; celery; shell beans; savory; snap beans; leeks
    • Categories: Soups; Appetizers / starters
    • Ingredients: carrots; parsley; celery; thyme; dill; shell beans; salt pork; bay leaves; cabbage
    • Categories: Salads; Appetizers / starters
    • Ingredients: celery; canned tuna; canned anchovies; potatoes; dill pickles; wine vinegar; shallots; tomatoes; eggs; red onions; snap beans; Boston lettuce; Dijon mustard; Niçoise olives; parsley
    • Categories: Salads; Appetizers / starters; English
    • Ingredients: dry sherry; wine vinegar; pimentón; snap beans; golden raisins; apples; eggs; Dijon mustard; green grapes; black olives; lettuce; white onions; oranges; whole chicken
    • Categories: Salads; Side dish; American; Vegetarian
    • Ingredients: green peppers; shell beans; wax beans; wine vinegar; Worcestershire sauce; snap beans; red onions
    • Categories: Stews & one-pot meals; Main course
    • Ingredients: shell beans; pork sausages; tomato paste; bay leaves; red wine; green peppers
    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: bacon; white vermouth; shell beans; bay leaves; garlic sausages; tomato purée; whole lamb; chicken legs; breadcrumbs; parsley; thyme; savory
    • Categories: Stir-fries; Main course
    • Ingredients: snap beans; beef flank steaks; soy sauce; fresh ginger; sherry; scallions; sesame oil; peanut oil
    • Categories: Side dish; Vegetarian
    • Ingredients: white vinegar; dried red pepper flakes; dill; snap beans
    • Categories: Side dish; Vegetarian
    • Ingredients: nutmeg; store-cupboard ingredients; heavy cream; beets

Notes about this book

  • FoodieOne on August 29, 2018

    I have cooked from this book since 1982 and have multiple copies of the original edition. Growing food is one of my passions and food is my religion. Marion Morash is a guide I recommend to everyone who wants to include more vegetables in their diet.

  • ellabee on October 26, 2015

    Knopf finally put this trade paper version back into print in spring 2010, after years of unavailability. But a used version of an early printing may be a better value if in decent condition: they had sewn binding vs. today's glued, important in a book with large, coated pages.

  • LeePicard on January 18, 2010

    A great resource book for cooking with fresh vegetables.

  • vegie_john on January 15, 2010

    Great guide to vegetables: it tells a bit about each one, gives a variety of basic methods of preparation and then several interesting recipe featuring it.

Notes about Recipes in this book

  • Lynn's spicy zucchini bread

    • louie734 on September 16, 2023

      Oh, yummm, this tastes exactly as it should. I did go a bit wild to make a healthier loaf but it tastes just like the zucchini bread I remember so IMO it's a raging success. Used whole wheat pastry flour for 75%, then barley flour for 25%. Used coconut sugar decreased by 75% (to 1 1/3 cup). Used applesauce for 50% of the oil. Used flax egg (3T flax, 9T water). Used the optional raisins and walnuts increased to 1c. Baked 1 loaf in 8x4" pan for ~54 minutes; the other half as muffins, for ~18-24 minutes. Cooled in pan 5 minutes. On baking day they are light (despite all the whole grain!), warmly spicy, and the house smells outrageously good.

    • anwade88 on January 07, 2018

      This is the very best zucchini bread and my go to when our CSA Box has more zucchini or summer squash than I know what to do with.

  • Chili-stuffed peppers

    • Cheri on December 11, 2010

      See Variation of this recipe for rice/herb/cheese stuffing. Excellent. Pp205

  • Baked mashed squash

    • debwfrank on September 29, 2010

      favorite recipe is actually baked spaghetti squash with clam sauce but it isn't in the data base

  • Pumpkin with soup inside

    • debwfrank on October 07, 2010

      Added 1 lb chicken sausage (saute w/ vegetables) for a 1 dish meal. Delicious.

  • White clam sauce topping

    • debwfrank on September 29, 2010

      delicious on baked spaghetti squash

  • Three-bean salad

    • ellabee on August 11, 2017

      p.18. Slightly more acid than oil, twice the sugar of VegEp.

    • athayer on July 03, 2021

      I love this recipe and have made it many times. It's evolved for me a bit. Now I use all olive oil; cut down sugar to about 1 T.; and add 1 tsp marjoram

    • kshell on July 25, 2023

      I grew up eating this salad and I make it every summer. Great make-ahead dish. My mom makes it with canned green and wax beans, and I like that too. If I use fresh I cook several minutes past blanching so they soften a bit. Edit: You can get away with half the amount of dressing called for, or double the salad ingredients and use dressing amounts as listed.

  • Frozen ginger-sweet potato soufflé

    • ellabee on November 16, 2015

      p.299. Timing of freezing before serving is specific, and recipe involves a couple of points at which steady beaters and confidence required. So, because of that and its nutritional density, might be best first time preparing it to end a light, casual meal -- like soup and salad, whose timing is flexible enough to fit the schedule of the souffle's arrival at the correct degree of frozen-ness.

  • Spicy cauliflower

    • Avocet on September 06, 2011

      This holds well. Don't stint on the spices, but the amount of chili can be varied to taste.

  • Stir-fried shrimp and leeks

    • zorra on April 08, 2014

      Why am I surprised how good this was? Old cookbook, great flavors.

  • Parnsip, potato, and carrot puree

    • JulietTaylor on July 04, 2013

      This is a scrumptious dish and goes well with so many main dishes. Great for parties.

  • Sauteed small squash

    • twoyolks on June 16, 2016

      This fully cooked the patty pan squash that I used but there wasn't much added flavor nor did the squash have an appealing texture.

  • Pepper and tuna antipasto

    • BlytheSpirit on June 15, 2012

      Be sure to use high quality (Italian or Spanish) tuna packed in oil. This is delightfully garlicky and zesty.

  • Stir-fried asparagus and beef

  • Red, white, and blue-black eggplant

    • BlytheSpirit on April 24, 2012

      This is one of my favorites - I make it often in the summer when eggplant, basil, and tomatoes are in season.

  • Lentil and collard soup

    • margiebh on January 07, 2019

      Made 1/2 recipe for just 2 people. Used leftover ham. Excellent!

  • Braised peas with lettuce in the French style

    • rmardel on December 04, 2021

      This is a wonderful way to use peas one may have left on the vine a tad too long.

  • Carrots with cranberries

    • MWFhome on November 19, 2014

      Made with Red Cabbage as suggested instead of carrots, this is the best-tasting cabbage side dish for roasts or fall meals I have ever tried. It's become a standard and is always enjoyed.

  • Cabbage loaf

    • lkleit on March 08, 2016

      For 2 servings. Saute finely chopped cabbage in 2 Tbsp butter and 1 Tbsp oil over medium heat until wilted. Cover and simmer on low for 8 minutes. Cool cabbage and add salt and pepper to taste. Beat 2 eggs, 1/2 cup heavy cream and half cup of Swiss cheese. Mix in cooled cabbage and pour into butter small loaf pan (1 quart Pyrex refrigerator dish). Bake at 350 degrees for about 30 minutes or until firm. Cool 10 minutes before slicing. Great side dish.

  • Squash fritters

    • Myrica on July 29, 2022

      Consider adding sautéed onion/scallions, lemon zest or juice, or from smitten kitchen, add 1/2 tsp. baking powder for 1 lb squash to make puffy. Could serve with yogurt mixed with lemon juice/zest and touch of garlic. Maybe add cornmeal with flour for texture.

  • Colcannon

    • deboChicago on May 08, 2019

      I added ramps this time, and just under half sweet potatoes. I used yogurt instead of cream. The recipe lends itself to endless variation.

  • Cream of cucumber soup

    • kshell on September 07, 2023

      Will definitely make again. Used heavy cream at end to finish. I was worried the cooked cucumber would lose their taste but it still shined through.

  • Onion soup

    • jecs626 on May 27, 2023

      I've been making this recipe for years. It's delicious. Give yourself time and be patient carmelizing the onions!

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Reviews about this book

  • American Food Roots by Domenica Marchetti

    There is not a whiff of celebrity about it. What it has is Morash’s down-to-earth style and practical, yet joyful approach to cooking. She is just a knowledgeable teacher sharing her passion.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 0394508971
  • ISBN 13 9780394508979
  • Linked ISBNs
  • Published Jul 12 1982
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Knopf
  • Imprint Alfred A. Knopf

Publishers Text

A classic! An incomparable variety of more than 800 enticing recipes, basic gardening information, shopping tips for nongardeners, preserving and serving hints in oversize format. The book has sold 375,000 copies to date.

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