Listen To Your Vegetables: Italian-Inspired Recipes for Every Season by Sarah Grueneberg and Kate Heddings

  • Fried baby artichoke chips (page 17)

    from Listen To Your Vegetables: Italian-Inspired Recipes for Every Season Listen To Your Vegetables by Sarah Grueneberg and Kate Heddings

    • Categories: Snacks; Italian; Vegetarian; Vegan
    • Ingredients: lemons; baby artichokes; peanut oil; coarse sea salt
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Notes about this book

  • KatieK1 on December 23, 2025

    Also available as an ebook.

Notes about Recipes in this book

  • Raw asparagus salad with roasted cashew Parm dressing

    • pomegranate on January 17, 2023

      Made the dressing only. It is delicious and great on many kinds of salads.

  • Spicy red chile cauliflower and spring onions

    • john_3rqhu5 on January 23, 2026

      Love this recipe (as does everyone else who tries it). You can make the marinade ahead of time and freeze if you want (but it lasted for a month or two in the back of my fridge since it’s almost a pepper paste condiment). I think it’s even easier to roast this in an air fryer if you don’t want to heat up the grill.

  • Whole roasted Romanesco with garlic anchovy confit

    • Alliehipp on March 12, 2026

      Subbed cauliflower - but the water did not steam cook the whole head and even with an extra 15 min, it was still very crunchy. Flavors were good but the texture was almost raw.

  • Sweet corn summer vegetable succotash

    • VineTomato on August 11, 2025

      This is really delicious and would make a great late summer dish when the evenings are drawing in and there is a chill in the air. I made this just at the start of another heatwave but it was still great. The creamy corn stock is the star of the show, and everything comes together beautifully. I used butternut in place of summer squash which I didn't end up loving. Next time and just for personal preference I might up the shell beans and keep the corn and tomato as the main veg ... possibly with the green beans if I need to up my number of veggies in the week I cook it. Yum. First recipe from this book a success, I look forward to making more.

  • Ricotta ravioli with confit cherry tomatoes and marjoram

    • katiesue28 on February 19, 2025

      The homemade lemon ricotta is gorgeous, and I don’t think I ever will use store bought again! I also loved the egg pasta dough recipe. Silky and very workable. The only complaint I have is about the tomato confit. I think a nice pan sautéed sauce of the cherry tomatoes and olives would be better. When the cherry tomatoes bloated under the broiler, it made all the nice olive oil watery.

  • Broiled salmon and cherry tomato oreganata

    • katiesue28 on May 19, 2023

      So simple, so delicious. I added capers for even more flavor.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    This title is a must-have for lovers of great food. Filled with seasonal inspiration it offers a wide variety of dishes to up your menu game.

    Full review
  • ISBN 10 0358647118
  • ISBN 13 9780358647119
  • Published Oct 25 2022
  • Format Hardcover
  • Page Count 424
  • Language English
  • Countries United States
  • Publisher Harper Collins

Publishers Text

From Michelin star– and James Beard Foundation Award–winning chef/owner of Monteverde Restaurant in Chicago, Sarah Grueneberg, a vegetable focused cookbook of more than 180 Italian-inspired recipes.

James Beard Award–winning and Top Chef finalist chef Sarah Grueneberg has a secret to share: fruits and vegetables are singing loudly around you, begging you to take them home and try something new. Are you listening? Some are asking to be put in salads, yes. But what does this asparagus want you to do with it? What does it like to be paired with?

In this incredible exploration of seasonal produce, Sarah offers insights, techniques, and recipes to truly get the best out of your vegetables—how and when to shop for, cook, season, and seamlessly incorporate potatoes, squash, beans, greens, mushrooms, peppers, and more. Each of the 15 chapters focuses on a vegetable (or fruit, depending on your definition) so they can take center stage, plus one devoted entirely to pastas, drawing on Sarah’s long love affair with Italian cooking and the methods that she uses at her renowned restaurant, Monteverde. This elemental cookbook celebrating seasonal produce offers more than 180 impressive yet surprisingly achievable recipes, including:

Shaved Mushroom and Celery Salad with Truffle Vinaigrette (#thatsaladtho) Grilled Japanese Sweet Potatoes with Honey Butter and Pimenton Carrot and Lamb Merguez Sausage Lasagna You’ll also find indispensable tips and techniques, under the heading “Get It Get It”—an expression Sarah uses in her kitchen when things are coming together perfect.

With Listen to Your Vegetables, even the most carnivorous will be inspired to elevate their vegetable game.

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