Serving Up the Harvest: Celebrating the Goodness of Fresh Vegetables by Andrea Chesman

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Notes about this book

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Notes about Recipes in this book

  • Tuscan kale with white beans and garlic

    • lorloff on January 28, 2017

      I also used canned beans. To try to replace some of the flavor that came from the onions, Thyme and Bay I thinly sliced onions and slowly sautéed them with olive oil, thyme and bay while I was cutting the Kale, Then I sautéed the Kale and as it was getting cooked I added th canned cannellini beans. Then sautéed it all together and added the olive oil and the garlic at the end it was very flavorful. Used a little bone stock instead of he bean stock which I did hot have

    • robin_h_p on May 30, 2012

      I used canned beans instead of dried, so it was a much quicker recipe because that cuts out the soaking and cooking the beans. Very well received results, we didn't know if we liked kale. This is not bitter at all.

  • Basic pizza dough

    • Christine on July 27, 2012

      This dough is really easy to make in the food processor. I substituted white whole wheat flour and the dough still turned out great. It's also easy to halve the recipe if you only want to make one pizza.

  • Miso vinaigrette

    • hillsboroks on December 24, 2021

      This vinaigrette worked perfectly on a spinach salad with mushrooms, peapods, radishes and sweet red peppers that I wanted to have an Asian flair. I used the pickled ginger and it gave the vinaigrette just a bit of extra zing without an overpowering ginger flavor. My guests loved it.

  • Miso-glazed sweet potatoes

    • hillsboroks on December 24, 2021

      The miso glaze was an interesting twist to the usual roasted sweet potatoes. We really enjoyed these. I followed the instructions exactly and put the sweet potatoes on large half sheet pan covered with heavy duty foil. Next time I would use 2 sheet pans to make sure that the sweet potatoes are not crowded and do a better job of roasting. Mine were too crowded and steamed rather than roasting during the listed baking time. I left them in the oven an extra half hour to get them a bit browned and crispy. I used the pickled ginger in the glaze and highly recommend it.

  • Summer vegetable bread pudding

    • hillsboroks on July 24, 2016

      The aroma of this bread pudding is fabulous and it is a great way to use up odds and ends of bread and vegetables. The flavor was great when warm and will probably be lovely when cooled. The fontina cheese and herbs are what really take this dish over the top so don't skimp on them. That said I had a few issues with the recipe, some were my fault and others the authors' fault. First, I used stale bread, not dry bread, and should have probably reduced the milk by 1/2 cup. The author doesn't give weights or cup measures for the amount of vegetables and in the future I would aim for about 1 cup of each vegetable and let the tomatoes drain in advance. I ended up sauteing the vegetables for 6 minutes for each group to try to rid them of extra moisture but it still took 1 1/2 hours in the oven to bake completely. I also would have preferred ingredients to be listed in the order they are used so that the ingredients are more easily prepped as the recipe calls for them.

  • Curried spinach and shrimp

    • anightowl on November 08, 2018

      This recipe was quite good, and easy to make. I added a few cashews and a sprinkle of shredded coconut to finish.

  • Smothered pork chops

    • barbarajane on August 20, 2014

      This is a quick easy way to dress just plain old pork chops up a bit. It is especially nice in late summer when the peppers are so beautiful here in Wisconsin. I like to serve it with rice.

  • Corn and sweet potato chowder

    • lkgrover on July 18, 2021

      Good corn chowder, with added color from the sweet potatoes (which also makes it more filling).

  • Glazed delicata squash rings

    • lkgrover on July 30, 2022

      Excellent squash, slightly sweet from the honey and caramelization of the butter.

  • Roasted butternut squash with apple cider glaze

    • lkgrover on October 09, 2022

      Delicious; squash & apple cider are a great combination and appropriate for autumn. I used sugar dumpling squash instead of butternut.

  • Red-cooked cabbage

    • lkgrover on March 30, 2019

      Good side dish for a Chinese meal; easy preparation. The five-spice powder adds a distinctive flavor.

  • Garlic- & cheese-crumbed cauliflower

    • lkgrover on April 16, 2018

      Good side dish. I used Italian-seasoned breadcrumbs and cheddar cheese (not Gruyère). Omit salt if using commercial breadcrumbs.

  • Sesame broccoli noodle salad

    • lkgrover on October 10, 2018

      Simple broccoli & Asian noodles recipe, with a slightly sweet sauce. I substituted somen noodles for Chinese noodles (or rice noodles).

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  • ISBN 10 1580176631
  • ISBN 13 9781580176637
  • Linked ISBNs
  • Published May 16 2007
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Storey Books
  • Imprint Storey Books

Publishers Text

When height-of-the-season farmers' market offerings are irresistible; when backyard gardens are exploding with what appear to be hundreds of perfect tomatoes; or when the same old methods for cooking green beans or corn don't offer enough flavor, Andrea Chesman is ready with a bounty of creative recipes that bring out the best in fresh produce.


Chesman knows what it's like to be facing pounds of perishable vegetables, and as she developed 175 recipes that place garden freshness center stage, she followed these guidelines: Simple. Delicious. Harmonized with the growing seasons.


The vegetables are organized by crop-readiness, with many recipes following the wisdom that vegetables that ripen together taste good together. Popular techniques such as roasting and grilling bring out the flavor in recipes such as Grilled Chicken and Asparagus Salad, Roasted Leek Tart, Soy-Sesame Grilled Eggplant, and Maple Roasted Carrots. Main-dish and side salads abound: Beet and New Potato Salad, Warm Mushroom Salad, Spinach Salad with Feta and Pecans, Everyday Tomato-Cucumber Salad. And the deep flavors of autumn are celebrated in Braised Belgian Endives, Holiday Brussels Sprouts with Pecans and Cranberries, and Chocolate Chip Carrot Cake.


Serving Up the Harvest is an inspirational collection for everyone who wants to enjoy fresh, local, seasonal vegetables with every meal. (Previously published as The Garden-Fresh Vegetable Cookbook: Andrea Chesman's Harvest of Home-Grown Recipes)



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