Vegetables First: 120 Vibrant Vegetable-Forward Recipes by Ricardo Larrivée

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    • Categories: Dips, spreads & salsas; Appetizers / starters; Vegetarian; Vegan
    • Ingredients: cherry tomatoes on the vine; olive oil; balsamic vinegar; crusty bread
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    • Categories: Quick / easy; Side dish; Vegetarian
    • Ingredients: Parmesan cheese; dried oregano; zucchini; crushed red pepper
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    • Categories: Quick / easy; Appetizers / starters; Canapés / hors d'oeuvre; Vegetarian; Vegan
    • Ingredients: edamame beans in pods; fleur de sel; chili powder; limes
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    • Categories: Quick / easy; Appetizers / starters; Canapés / hors d'oeuvre; Vegetarian; Vegan
    • Ingredients: edamame beans in pods; fleur de sel; black sesame seeds; crushed red pepper
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    • Categories: Quick / easy; Appetizers / starters; Canapés / hors d'oeuvre; Vegetarian; Vegan
    • Ingredients: edamame beans in pods; fleur de sel; sherry vinegar
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    • Categories: Spice / herb blends & rubs
    • Ingredients: fleur de sel; chili powder; harissa powder; limes
    • Accompaniments: Cauliflower popcorn
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    • Categories: Spice / herb blends & rubs
    • Ingredients: black sesame seeds; fleur de sel
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    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: egg yolks; canola oil; store-cupboard ingredients
    • Accompaniments: Baked home fries
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    • Categories: Spice / herb blends & rubs; Egyptian
    • Ingredients: toasted unsalted pistachio nuts; toasted sesame seeds; turmeric; garlic salt; onion salt; sweet paprika; ground cumin; ground coriander; ground cayenne pepper; ground cardamom; ground fennel; bread
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Vegetarian; Vegan
    • Ingredients: carrots; turmeric; ground cumin; toasted cashew nuts; tahini
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Middle Eastern; Vegetarian; Vegan
    • Ingredients: cooked beets; tahini
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    • Categories: Dressings & marinades; Salads; Side dish; Vegetarian; Vegan
    • Ingredients: watercress sprouts; baby spinach; English cucumbers; toasted pumpkin seeds; green leaf lettuce; green-skinned apples
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    • Categories: Side dish; Vegetarian; Vegan
    • Ingredients: beets; coarse salt of your choice
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    • Categories: Appetizers / starters; Vegetarian
    • Ingredients: beets; coarse salt of your choice; crème fraîche; dill; ground caraway
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    • Categories: Salads; Side dish; Vegetarian
    • Ingredients: rice vinegar; toasted sesame oil; toasted sesame seeds; honey; crushed red pepper; English cucumbers
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    • Categories: Side dish; Vegetarian; Vegan
    • Ingredients: baby bok choy; garlic; lemons
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    • Categories: Side dish; Vegetarian; Vegan
    • Ingredients: heirloom carrots
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    • Categories: Side dish; Vegetarian; Vegan
    • Ingredients: cauliflower
    • Accompaniments: Chili and lime salt
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    • Categories: Side dish; Vegetarian; Vegan
    • Ingredients: Brussels sprouts
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    • Categories: Stocks; Side dish
    • Ingredients: kohlrabi; soy sauce; fish sauce; rice vinegar; honey; cherry peppers
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    • Categories: Appetizers / starters; Side dish; Small plates - tapas, meze; Vegetarian
    • Ingredients: artichokes; lemons; mayonnaise
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    • Categories: Dips, spreads & salsas; Fried doughs; Sauces, general; Appetizers / starters; Vegetarian
    • Ingredients: vegetable oil; mayonnaise; Sriracha sauce; zucchini; eggs; sweet paprika; unbleached all-purpose flour
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    • Categories: Small plates - tapas, meze; Side dish; Vegetarian; Vegan
    • Ingredients: button mushrooms; maple syrup; soy sauce; chives
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    • Categories: Soups; Winter
    • Ingredients: chicken stock; leeks; Worcestershire sauce; baguette bread; Gruyère cheese
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Notes about this book

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Notes about Recipes in this book

  • Chili and lime salt

    • Zosia on February 22, 2020

      I made a small batch and used it to season the popcorn cauliflower and also some fish. It gave a big flavour lift to both. This is a blend I would like to keep on hand.

  • Bok choy with garlic and lemon

    • Zosia on February 22, 2020

      Very nice way to serve this vegetable. I did have to brown the bok choy in batches as there wasn't enough room in my 30cm skillet to fit them single layer, but once the second batch was done, I added the first batch back to the pan and continued with the recipe. The vegetable prep instructions were a little sparse - no mention of washing and drying before putting in hot oil.

  • Cauliflower popcorn

    • Zosia on February 22, 2020

      The name alone got some people who don't eat cauliflower to try it. The recipe is for very basic, roasted cauliflower but cutting smaller pieces did produce more of the browned, crispy surfaces. I seasoned it with the chili lime salt as suggested. It was good.

  • Artichoke pesto

    • Zosia on February 22, 2020

      A great way to use up an open jar of marinated artichokes. The flavour was gentler than some but that would be easy to adjust with lemon juice etc. We quite liked it as is. I substituted almonds for pine nuts.

  • Vegetable Bolognese

    • Zosia on February 22, 2020

      Excellent! Rich and quite meaty tasting and with the silky texture of a meat bolognese. I used 225g mushrooms as that was what was in the package and pureed a can of whole tomatoes. I also used only 2 tbsp butter and felt the pasta cooking water wasn't needed to thicken the sauce further.

  • Green soup

    • Zosia on May 19, 2021

      Quick to make and with very nice flavour. No avocado here so I added sugar snap peas and spinach to up the green quotient.

  • Carrot juice tortillas

    • Zosia on November 19, 2020

      I should have looked up tortilla making techniques before I made these as the instructions were sparse. They looked and tasted good but they were a little tough. I'm sure it didn't help that I used 1/3 whole wheat flour.

  • Squash and roasted vegetable lasagne

    • Zosia on February 27, 2020

      Excellent meatless lasagne. I particularly liked that each vegetable was given its own layer (or combined with only one other) so that it remained distinct. I was a little surprised by the inclusion of squash (not my favourite) but it went well with the other vegetables and the tangy tomato sauce (the book's recipe). I didn't puree it but cubed it and roasted it with the other vegetables.

  • Tomato sauce

    • Zosia on February 27, 2020

      A good, basic recipe that's easy to adjust to taste if desired. I used it as is in the roasted vegetable lasagne.

  • Vegetable teriyaki with grilled shrimp

    • hbakke on July 28, 2022

      We loved the grilled (on the grill pan) shrimp combined with the sauce. I may have overcooked the vegetables a bit, but they still tasted great. We served this with a side of rice, but the napa cabbage accompaniment is something I'll try next time. Besides the veg prep, this came together fairly quickly. I would make this again.

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  • ISBN 10 0525610456
  • ISBN 13 9780525610458
  • Published Apr 23 2019
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries Canada
  • Publisher Appetite by Random House

Publishers Text

120 easy, flavourful, fresh recipes that put vegetables first!

Welcome to a celebration of the textures, colours, and delicious possibilities that vegetables have to offer. From artichoke pesto to spiralized zucchini fries, Ricardo reinvents what vegetables can mean for the modern family. With easy-to-follow instructions, these original recipes--triple-tested in Canada's top test kitchen--put vegetables front and centre, while meat plays a supporting role.

There are recipes for all the familiar vegetables you love best plus some for ones you may have been more hesitant to try, like eggplant, kohlrabi, chicory, parsnip, and celery root. Combined with vivid photography and colourful illustrations, the result is a mouthwatering collection of dishes for everyone to enjoy: think Maple-Glazed Mushrooms, Grilled Artichokes with Lemon, Carrot Fries, Squash Gnocchi with Hazelnut Sage Butter, Salted Asparagus Goat Cheese Tart, and more.

Discover Ricardo's bright, tasty dishes popping with colour (tomato and ricotta tartlets), full of comfort (squash and roasted vegetable lasagne) and ready to celebrate (Beauty and the Beet cocktail), always with his mission to keep it simple and make it delicious.


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