Vegetables Every Day: The Definitive Guide to Buying and Cooking Today's Produce With over 350 Recipes by Jack Bishop

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Notes about this book

  • Eat Your Books

    2002 James Beard Award Nominee

  • sck on July 28, 2010

    Hit and miss. His sauteed chayote was amazing, but his chayote with allspice was left on the table at dinner (not a good sign) and the kale with polenta was bland and a little boring. I'll have to keep trying more recipes to find out what the raves are based upon.

Notes about Recipes in this book

  • Avocado, orange and radish salad with lime chile dressing

    • Avocet on July 09, 2011

      Good, even without the radishes.

  • Roasted beet salad with walnuts and goat cheese

    • Emily Hope on November 18, 2010

      Great--one of our standard beet salad recipes. The beet greens are a nice touch.

    • MollyB on August 25, 2020

      Great salad, and probably the best beet dish I've made.

  • Crisp beet and potato cake

    • MollyB on August 31, 2020

      This was delicious, a great accompaniment to grilled chicken. This is a recipe I would recommend to those who don't love beets if you have some you need to use. I've been getting a lot from my CSA box, and I'm not a big beet fan, but I loved this dish. Make sure to get it crispy - the beets brown faster than the potatoes, but they're good even when really browned.

  • Oven-roasted mushrooms

    • MollyB on November 05, 2019

      Good, basic roasted mushroom recipe. Quick and easy enough to do as a weeknight side dish, and neutral enough that you can use the leftovers in just about anything. The leftovers are very good in scrambled eggs.

  • Beer-batter fried squash blossoms

    • MollyB on July 13, 2020

      Very tasty recipe, and one of the easiest batters I've made. After I fried the first batch, I tried dredging the blossoms lightly in flour before the batter, and I found that got them a little better coated. (Though the first ones were great, too. :)) I also tried the batter on some young zucchini and it worked really well for the zucchini, too, creating a tempura-like light coating.

  • Sweet-and-sour radishes

    • MollyB on July 13, 2020

      Loved these! This is one of my favorite radish preparations. They're so good it's hard to stop eating them (and I generally don't feel that way about radishes).

  • Maple-braised turnips and carrots

    • MollyB on July 21, 2020

      Very nice side dish, great with pork. It was the perfect way to use the baby carrots and turnips I got from my CSA this week.

  • Garlicky kale with white beans

    • bellatavia on February 01, 2012

      This is a very simple recipe but delicious. It is vegetarian as made but I think it would be divine if when I sauteed thegarlic I added sardines. That would really add a nice depth of flavor! Or, skip the sardines and sprinkle parmesan on top once dished out.

  • Pan-seared radicchio with balsamic vinegar

    • bellatavia on October 06, 2014

      This is absolutely delicious. The balsamic adds a sweetnexs against the bitter radicchio. This would be delicious with a roast chicken, or with a turkey burger. I ate it with monk fish and it was a little too strong.

  • Broiled eggplant slices with parsley, capers, and garlic

    • bellatavia on September 09, 2012

      I suggest pureeing the sauce in a food processor tomake it very smooth--I added some olive oil to make it a little more liquidy.

  • Roasted radishes with soy and sesame seeds

    • wcassity on June 24, 2019

      Tasty; tasted as you would expect.

  • Garlicky chard

    • twoyolks on December 21, 2014

      This recipe brings out the earthiest and bitterness in the Swiss chard. There wasn't enough garlic in it to make it particularly garlicky.

    • cjross on June 11, 2014

      This recipe was quite good, although I added quite a lot of salt and pepper. I followed the recipe exactly. I have become much more successful at cooking greens since I got this cookbook.

  • Oven fries

    • twoyolks on February 25, 2017

      Some of the potatoes were crisp on the outside and tender on the inside. Some were just overly browned and too hard. There's too much margin for error in the size of the potato wedges.

  • Roasted asparagus with olive oil and salt

    • twoyolks on May 11, 2021

      Basic recipe for roasted asparagus but it comes out very well.

  • Broccolini with garlic and olive oil

    • twoyolks on February 25, 2016

      I would've liked a more prominent garlic and olive oil flavor based on the recipe name; both were muted.

    • Nancith on November 16, 2014

      Simple to prepare, very tasty; a nice side dish for a more complex main course.

    • Blondelectual on March 14, 2021

      Simple, pretty good. Not the most exciting recipe, but a good classic.

  • Sesame-glazed baby bok choy

    • Nancith on June 18, 2019

      Great way to prepare baby bok choy! The glaze gives it sweet but savory taste with a little bite from the ginger. My son thought more garlic would make it even better.

  • Creamy potato salad with Southwestern flavors

    • Nancith on August 04, 2016

      If you like the smoky heat of chipotle chiles in adobo, then this is the potato salad for you. Just enough mayo to coat the potatoes & some zingy flavor from limes. I can't take too much heat--this has it, but not so much that it's overwhelming (unless you happen to get a large piece of chipotle!) A great accompaniment to a chili-rubbed pork tenderloin.

  • Stir-fried water chestnuts, shrimp, and cashews in spicy orange sauce

    • Nancith on July 16, 2016

      Delicious glaze, and nice textures in this stir-fry. Fresh water chestnuts were not available, so used canned. That definitely made the dish quicker to prepare. Threw in some leftover zucchini as well.

  • Butternut squash soup with cider and cardamom

    • Nancith on November 16, 2017

      So, so good! And not even any butter or cream! The ginger & cardamom made for outstanding flavor, and the potato helped make a creamier soup. The toasted walnut garnish was nice, but not necessary. Definitely a keeper.

  • Slow-cooked chard

    • cjross on April 15, 2017

      Pretty easy to make although it takes a bit of time. We thought it was tasty, especially after adding plenty of salt, and will make again.

  • Kale with caramelized onions and balsamic vinegar

    • lmhester on January 19, 2017

      We really enjoyed this one. The tiny amount of sugar and the balsamic do a nice job of countering the bitterness of the greens. We would make this one again.

    • vrose on January 22, 2021

      Excellent recipe

  • Baked sweet potatoes

    • lmhester on January 17, 2017

      We made the Baked Sweet Potatoes with the Lime-Cilantro Butter variation. Oh my!!! Such a fabulous departure from the typical cinnamon topped sweet potatoes! Every now and then I just crave this and do it all over again!

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  • ISBN 10 0060192216
  • ISBN 13 9780060192211
  • Published Jul 10 2001
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint HarperCollins

Publishers Text

A comprehensive, A-Z guide to the amazing range of produce available even in local supermarkets. Complete with tips on selecting and preparing vegetables, this book includes recipes for more than 66 commonly available vegetables. Each recipe is simple to prepare, designed to make every reader eager to eat their veggies every day!

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