• Plumberful on May 22, 2026

  This book is a treasure trove of information and recipes for a wide variety of fresh vegetables. I have my parents’ original 1982 edition and still find it to be a great resource. My dad was an avid vegetable gardener and my mother marked the index of the book to note their favorite recipes! I was so pleased to find it indexed by Eat your Books!!

• 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

• 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

• Baked scallops and leeks

  • kshell on August 02, 2024

    Delicious in its simplicity. Skipped the shallots (did not have) and baked the whole thing in one casserole dish.

• 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.

• 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.

• 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.

• Chili-stuffed peppers

  • Cheri on December 11, 2010

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

• 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.

• 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.

• Gazpacho

  • rachael_h0nzkk on May 17, 2026

    Used more tomatoes than called for. I also took half the vegetables and puréed them before adding. Great flavor. Made 8 cups of soup. The bread is for croutons

• Lentil and collard soup

  • margiebh on January 07, 2019

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

• Lynn's spicy zucchini bread

  • 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.

  • 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.

• 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!

• 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.

• 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.

• Pumpkin with soup inside

  • debwfrank on October 07, 2010

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

• 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.

• 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.

• 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.

• 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.

• Stir-fried asparagus and beef

  • BlytheSpirit on July 10, 2012

    Delicious and easy.

• Stir-fried shrimp and leeks

  • zorra on April 08, 2014

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

• Sweet cabbage strudel

  • diane_6k48ti on February 23, 2026

    I make this every summer when the cabbage is ready; my family asks for it. I make both the sweet and the savory versions of the recipe

• 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.

• White clam sauce topping

  • debwfrank on September 29, 2010

    delicious on baked spaghetti squash

• 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