Martha Stewart's Vegetables: Inspired Recipes and Tips for Choosing, Cooking, and Enjoying the Freshest Seasonal Flavors by Martha Stewart Living Magazine

  • How to roast bulbs (page 16)

    from Martha Stewart's Vegetables: Inspired Recipes and Tips for Choosing, Cooking, and Enjoying the Freshest Seasonal Flavors Martha Stewart's Vegetables by Martha Stewart Living Magazine

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Notes about Recipes in this book

  • Sesame carrot slaw

    • ksg518 on September 18, 2024

      Nice flavor and easy to prepare. But using a vegetable peeler creates slices that are decidedly not fork friendly even if they are pretty to look at. Next time I'll shred the carrots or use a julienne peeler.

  • Skillet edamame, corn, and tomatoes with basil oil

    • ksg518 on September 18, 2024

      Very nice succotash using edamame instead of lima beans. I didn't bother blanching the basil for the oil. Don't skip the white balsamic at the end - it brightens the entire dish.

  • Zucchini "pasta" primavera

    • ksg518 on June 20, 2021

      This is a fairly good zucchini noodle dish. Don't omit the capers - they elevate it above many other mediocre zucchini noddle dishes I've had in the past.

  • Pork scaloppine with radicchio

    • foodgloriousfood on April 03, 2022

      I make this with red cabbage instead of the radicchio. Try not to let the wine evaporate too much or there will be no sauce. I boosted the 2/3 cup of Marsala to 1 cup but could even add more.

  • Salmon chowder

    • AlineLorieri on February 23, 2021

      This turned out so delicious! I used homemade chicken stock instead of fish as it was what I had, and I am glad I did. It was on the right level of fishiness for me. It was creamy, and rich in flavor. Have the first spoon and you won't be able to stop! I will definitely be making this again!

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  • ISBN 10 0307954447
  • ISBN 13 9780307954442
  • Linked ISBNs
  • Published Sep 06 2016
  • Format Hardcover
  • Page Count 328
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

An essential resource for every cook
 
In this beautiful book, Martha Stewart—one of America’s best-known cooks, gardeners, and all-around vegetable lovers—provides home cooks with an indispensable resource for selecting, storing, preparing, and cooking from the garden and the market. The 150 recipes, many of which are vegetarian, highlight the flavors and textures of everyday favorites and uncommon varieties alike. The recipes include:


   • Roasted Carrots and Red Quinoa with Miso Dressing
   • Swiss Chard Lasagna
   • Endive and Fennel Salad with Pomegranate Seeds
   • Asparagus and Watercress Pizza
   • Smoky Brussels Sprouts Gratin
   • Spiced Parsnip Cupcakes with Cream Cheese Frosting
 
Martha Stewart’s Vegetables makes eating your greens (and reds and yellows and oranges) more delicious than ever.

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