Notes about Recipes in this book

• Dilly quick-pickled cucumbers

  • southerncooker on July 11, 2018

    I thought these were going to be really good. They don't have a lot of flavor though. Maybe not enough vinegar. It uses very little rice vinegar. They're ok but I think I might try adding a bit more vinegar and maybe a pinch of sugar.

• Cheesy broccoli

  • KCKB on November 12, 2023

    Made this last night to accompany baked potatoes. Simple and easy - next time I make it, though, I’ll toss a little salt with the broccoli before adding the cheddar, and (at spouse and kids’ request) I may try using some Velveeta with it to make it creamier. The recipe as written isn’t really meant to be a sauce, but it would be easy to adapt in that direction.

• Panfried Brussels

  • KCKB on November 29, 2025

    More of a cooking method than an actual “recipe” - but it yields delicious results!

• Caramelized cabbage soup

  • julesamomof2 on April 11, 2023

    Very nice, healthy. I made this for myself and I can't imagine others in my family would appreciate it. It makes alot and it doesn't keep well. I liked it on the day it was made but threw the rest away.

• Kale and white bean soup with rosemary oil

  • foodgloriousfood on January 08, 2022

    We really liked this and I froze the leftovers which my daughter stole to go with her on her RV travels which inspired a late night call from her raving about how good it was and how she needed the recipe. I couldn’t remember where the recipe came from but EYB came to the rescue! My daughter was thrilled she now has the recipe. It’s very rich and decadent for a legume soup!

  • crandall57 on May 18, 2024

    Delicious! We didn’t put the lemon zest on, instead, we opted for Locatelli cheese. I made it in the Instant Pot.

• Grilled beets with arugula and chèvre

  • prkrgrant on February 16, 2025

    Really quite nice. We added some crushed candied nuts which gave some nice textural contrast and mirrored the sweetness of the beets well

• Tomato cheddar pie

  • southerncooker on July 15, 2018

    Love trying new to us tomato pies and tarts during tomato season. I used white cheddar for this. Instead of making the crust recipe in the book I used a bought crust. We enjoyed this version but like the one I keep coming back to every year from Roy F that contains mayonnaise and a combination of cheeses.

  • Barb_N on September 30, 2020

    This is my kind of tomato pie- cheese and tomatoes baked together. I did not have ready access to fresh basil but didn’t miss it. I did drain the tomatoes and par bake the crust but the juices still pooled at the bottom of the pan. A last hurrah of tomato season.

• Butternut squash lasagna

  • prkrgrant on March 09, 2025

    Overall pretty nice. Would perhaps reduce the squash or ricotta or both but I like a more pasta heavy lasagna texture. Would increase the roast tomatoes as well. If you're a lasagna fan this is a nice fall/winter variant and if you have the squash puree made ahead it's pretty quick

• Braised endives with bitter caramel

  • Barb_N on October 11, 2020

    I’m not sure what the purpose of the lemon juice was in making the caramel. I wish I’d left it out as it was the predominant flavor. I would also have liked more descriptive directions, color and texture of the sauce for example. Intriguing but it needs tweaking if I’m to make it again.

• Roasted vegetable and cashew curry

  • Barb_N on October 21, 2021

    I chose this recipe because I had already roasted turnips and sautéed the greens. I put carrot pieces in with the onion and used a mix of hot curry powder and masala spice. Served over moringa rice noodles, so the sauce and noodles were a mossy green/brown. A quick vegan dinner, but I would adjust the spices to get a more appealing color. We really liked the toasted cashews!

• Cauliflower hot wings with blue cheese dressing

  • foodgloriousfood on April 24, 2022

    This is a to die for recipe. Yes, for cauliflower! Incredible and moreish. Make as a side though or you will eat far too much of it and its pretty rich so you may regret that. Or not! The recipe calls for tossing the cauliflower in the buffalo sauce but I decided to drizzle the sauce over the cauliflower served on a platter so the edges of the cauliflower stayed crispy. You want the crisp edges. This recipe alone, is worth the price of the book!

• Food in Jars

  Vegetable-centric dishes for all occasions, from one of my very favorite home cooks.

  Full review

• Food in Jars

  This book should be on your shelf if you keep a backyard garden, shop farmers markets, subscribe to a CSA share, or simply love vegetables. It’s one that I know I’ll turn to again and again.

  Full review

• Food52

  An excerpt from the book re coaxing out vegetables’ secret flavors.

  Full review