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The Garden-Fresh Vegetable Cookbook: Andrea Chesman's Harvest of Home-Grown Recipes by Andrea Chesman

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Notes about this book

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Notes about Recipes in this book

  • 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.

  • 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.

  • 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).

  • 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.

  • 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.

  • 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.

  • 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 stalk 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.

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  • ISBN 10 1580175341
  • ISBN 13 9781580175340
  • Published Aug 04 2005
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Storey Books
  • Imprint Storey Books

Publishers Text

What to do with a basketful of luscious tomatoes? How to prepare an armload of summer squash? Where to turn for new sweet corn preparations? These are the questions vegetable-lovers grapple with as they pick fresh-from-the-garden produce in their own backyards or from the ever-expanding farmer's market carts. The vegetables are so beautiful, yet their freshness so fleeting.

Andrea Chesman is a cook and gardener who knows what it's like to be staring down pounds of vegetables and panicking about how to use them all before it's too late. Simple. Delicious. Planned to fit the season. That's the approach Chesman brings to the 175 recipes she's developed for The Garden-Fresh Vegetable Cookbook.

The vegetables are organized seasonally by crop-readiness, with attention paid to combining vegetables that ripen together. All the favorites--spring salad greens, asparagus, broccoli, carrots, peas, potatoes, and more--are included, along with the more unusual--artichokes, endive, rutabagas, and edamame, to name a few. Popular techniques such as roasting and grilling accentuate the flavor in recipes such as Grilled Chicken and Asparagus Salad, Soy-Sesame Grilled Eggplant, and Maple Roasted Carrots. There are many vegetarian options, but even when combined with meat, vegetables get top billing. From Egg Rolls to Borscht, Caponata to Sweet Potato Pie, The Garden-Fresh Vegetable Cookbook has dishes destined to please every palate. And to address those nights when the mounds of vegetables are just too overwhelming to try a whole new recipe, Chesman includes fourteen master recipes for simple preparation techniques that can accommodate whatever is in your vegetable basket. Learn the basics of preparing a creamy quiche, a bubbly gratin, a basic stir-fry, or a zesty lo-mein. It's easy to create new meals every month around the freshest assortments of seasonal vegetables.

The Garden-Fresh Vegetable Cookbook is sure to become a favorite for everyone who wants to enjoy their vegetables fresh, local, seasonal, and simple.

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