Fast, Fresh & Green: More Than 90 Delicious Recipes for Veggie Lovers by Susie Middleton

Search this book for Recipes »
    • Categories: Side dish; Vegetarian
    • Ingredients: vegetables of your choice; olive oil; kosher salt
    • Categories: Dips, spreads & salsas
    • Ingredients: butter; lemons; herbs of your choice; spices of your choice
    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: cauliflower; dried red pepper flakes; oranges; Kalamata olives; parsley; store-cupboard ingredients
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  • Quick roasted beet slices
    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: beets; thyme
    • Categories: Salads; Appetizers / starters; Vegetarian
    • Ingredients: beets; thyme; orange juice; lemons; balsamic vinegar; mâche; navel oranges; goat cheese; walnuts
  • Sweet potato "mini-fries" with limey dipping sauce and spiced salt
    • Categories: Dips, spreads & salsas; Sauces, general; Spice / herb blends & rubs; Side dish; Vegetarian
    • Ingredients: sweet potatoes; mayonnaise; limes; ground cinnamon; ground cumin; ground coriander; paprika; kosher salt
    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: cremini mushrooms; green beans; rosemary; dried red pepper flakes; garlic flowers
  • Caramelized plum tomatoes in an olive oil bath
    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: tomatoes; thyme; balsamic vinegar; olive oil
  • Roasted tomato, basil, and mozzarella "sandwiches"
    • Categories: Appetizers / starters; Vegetarian
    • Ingredients: tomatoes; thyme; balsamic vinegar; olive oil; basil; mozzarella cheese
  • Roasted Brussels sprouts with orange butter sauce
    • Categories: Side dish; Vegetarian
    • Ingredients: Brussels sprouts; balsamic vinegar; maple syrup; orange juice; oranges; butter
    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: mixed root vegetables; shallots; rosemary; kosher salt
    • Categories: Salads; Appetizers / starters
    • Ingredients: endive; mixed root vegetables; shallots; bacon; store-cupboard ingredients
    • Categories: Salads; Side dish; Vegan; Vegetarian
    • Ingredients: eggplants; red peppers; yellow peppers; soy sauce; cocoa powder; fresh ginger; parsley; basil
    • Categories: Side dish; Fall / autumn; Vegetarian
    • Ingredients: turnips; pears; honey; rosemary
    • Categories: Side dish; Vegetarian
    • Ingredients: acorn squash; maple syrup; vanilla extract; ground cardamom
    • Categories: Side dish
    • Ingredients: vegetables of your choice; store-cupboard ingredients
    • Categories: Side dish
    • Ingredients: pomegranate juice; balsamic vinegar; maple syrup; fresh ginger; green beans; chicken broth; pecans
    • Categories: Side dish
    • Ingredients: Brussels sprouts; fresh ginger; limes; store-cupboard ingredients
    • Categories: Side dish
    • Ingredients: apple cider (alcohol-free); soy sauce; bok choy; apples; fresh ginger
    • Categories: Side dish
    • Ingredients: blood oranges; maple syrup; carrots; tarragon; store-cupboard ingredients
    • Categories: Side dish; Summer
    • Ingredients: lemons; Worcestershire sauce; heavy cream; corn; baby zucchini; green beans; yellow onions; mixed herbs

Notes about this book

  • Eat Your Books

    See Susie's review of this cookbook in her round-up of the best summer 2010 cookbooks at NPR plus two sample recipes.

Notes about Recipes in this book

  • Stir-fried baby bok choy with golden garlic and silky sauce

    • lorloff on July 08, 2022

      This worked really well. I had a lot of bok choy of mixed sizes it took two batches to cook the bok choy in my large french pan. I removed the golden garlic from the pan after the oil was fully flavored and added it back at the end. Used Megachef oyster sauce —- fantastic.

    • chawkins on April 24, 2014

      Good basic stir-fried greens. I used baby Shanghai bok choy. Instead of mixing the oyster sauce with the cornstarch slurry, I added the oyster sauce directly to the bok choy then added the slurry. That is the way I normally do stir-fried greens.

    • lkgrover on February 24, 2022

      Terrific. I used baby bok choy, made as written. Served with jasmine rice.

  • Bacon and rosemary sautéed Brussels sprouts and baby bellas

    • lorloff on June 21, 2020

      This was very delicious. Next time I would brown the bacon a bit in the dry pan to release more of its flavorful fat. I would add half the butter at the end and we used vegan butter Miyokos the flavor worked well since we have a milk allergy in our house. I would also start next time with less oil next time. Will definitely make again. It worked really well because it cooks away in the pan with little attending after everything is chopped. Might increase the rosemary slightly next time. Very recommended.

  • Warm Parmesan fava beans with shallots and mint

    • LaPomme on May 19, 2011

      Page 130. Used a citrus vinegar instead of sherry vinegar, and it turned out well.

  • Stir-fried carrots with ginger, lime, and cilantro

    • eliza on January 17, 2016

      This was good and the basic recipe worked well, was easy to make, and tasty. It would be a good side dish with salmon or barbecued meats. I held back on some of the lime juice until I tasted it, and I would recommend doing that since carrots vary in sweetness. I also cooked the garlic a little longer than 30 seconds, but other than that followed the recipe.

  • Roasted broccoli florets with two dipping sauces

    • eliza on January 23, 2018

      This came together easily and was delicious with the dipping sauce. I didn't make the garlic butter this time. Cooking time was about 16 minutes 450 convection.

  • Japanese dipping sauce

    • eliza on January 23, 2018

      This homemade ponzu sauce was very good; a reasonable substitute if you don't have the real thing. Excellent with the roasted broccoli.

  • Sautéed asparagus with pancetta and Parmigiano for two

    • eliza on May 25, 2016

      I liked this dish and it was very easy to make. I used apple smoked bacon instead of pancetta and served with scrambled eggs. I liked the balsamic vinegar at the end. A nice way to enjoy asparagus from the garden. This recipe should be classified under "cooking for 1 or 2”.

  • Gingery sweet potato and apple sauté with toasted almonds

    • vhopcroft on May 19, 2011

      Too sweet

    • tui on January 03, 2015

      I used a much tarter apple than a Golden Delicious.

  • Corn sauté with chile and lime

  • Double-lemon ginger carrot salad

    • vhopcroft on May 19, 2011

      Fantastic. I used local, organic carrots (really best with fresh carrots) and canola in lieu of peanut oil. My toddler ate this up.

    • melissa8800 on January 01, 2013

      I love the genius of this recipe, carrots and ginger. I love my mom's carrot salad but no longer want all the mayo. This one is flavorful and filling. I made this recipe but wanted more ginger flavor. This recipe ended up to be the starting point for my favorite carrot salad. If you are interested, this is how I make it now: In large bowl, make vinaigrette of juice of orange, juice of lemon, lemon rind, salt, pepper, fresh grated ginger, stevia, honey, little olive oil, chopped cilantro (sometimes), and finely chopped red onion (sometimes). Make sure the dressing is very flavorful. Pour raisins into the vinaigrette to soak while you prepare the carrots. Add lots of grated carrots to the bowl. Thoroughly mix the dressing and carrots. Eat now or let sit to marry flavors. Also great the next day.

    • barbarajane on August 23, 2014

      I have to add my approval of this salad. It is terrific just as it is.

  • Peas with lemon, mint, and scallions

    • bloomcds on June 24, 2011

      Use the lime and coconut milk variation and serve with new potatoes

    • Tweedles81 on April 30, 2020

      Quick and easy! Will make again if all ingredients on hand. I doubled the recipe and cooked peas for 3.5 min. They were a little more al dente then I would have liked but perfectly edible!

  • Stir-fried broccoli, mushrooms, and onions with tasty sauce

    • Evie on May 06, 2014

      Added about 10 oz shrimp to the recipe. Also doubled the sauce ingredients.

  • Stir-fried bok choy and napa cabbage with black bean sauce

    • BookishMa on November 27, 2011

      I followed the recipe to the letter (rare for me) and used weighted measurements when I could. It turned out remarkably well, the sauce interesting and a good foil to the cabbage. I would probably omit the bean sprouts next time I make this and could see sprinkling it with chopped toasted walnuts. Best eaten same day, the leftovers weren't quite as sparkling in flavor or texture.

  • Harvest gratin of butternut squash, corn, and leeks

    • BookishMa on January 31, 2013

      I wouldn't change a thing to this recipe. Bright flavors, deeply satisfying, my idea of the perfect comfort food for a chilly day.

    • bching on January 17, 2016

      Really delicious but labor intensive: chopping, peeling, several bowls and pans. I wanted a vegetarian main so I used pumpkin seeds and walnuts for topping instead of bread crumbs.

  • Cider-braised baby bok choy and golden apples

    • BookishMa on December 04, 2011

      Butter. It's key. I wasn't as fastidious as directions asked--sauteed apples/cabbage (chunks of grown up bok choy & napa) then stirred it all rather than rearranging the apples. Maybe it wasn't pretty but yum. I had plenty of cider so I didn't use chicken broth, just cider & soy sauce. My 10 year old daughter near licked the bowl! We'll have this again.

  • Stir-fried Swiss chard with pine nuts and balsamic butter

    • tui on September 08, 2014

      I used chard with brilliant red stems and the final dish looked fantastic and tasted wonderful. I served it with a roasted chicken and some roasted smashed potatoes.

  • Provençal kale with chorizo, pimentón, and honey

    • tui on June 23, 2016

      I made this without the chorizo as I wanted to serve it with pork chops, and it was still delicious.

  • Caramelized plum tomatoes in an olive oil bath

    • barbarajane on August 23, 2014

      These are wonderful and I am sure I will be trying them all sorts of ways. I did slice some into ribbons and put in a grilled cheddar sandwich and that was great. Tonight a few will be in the salad.

  • Vanilla and cardamom glazed acorn squash rings

    • barbarajane on August 23, 2014

      this recipe is a favorite. The flavors are fabulous! Tried it with halved squash, but like it much better if the squash is sliced as described.

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Reviews about this book

  • Fine Cooking

    If you’re a vegetable lover, you won’t want to miss this new book... Choose your technique, choose your vegetable, and get cooking.

    Full review
  • ISBN 10 0811865665
  • ISBN 13 9780811865661
  • Published Jun 01 2010
  • Format Paperback
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

This new bible for all things vegetable from Fine Cooking's Vegetable Queen is ideal for the millions of eaters who want to get the recommended five to nine servings of fruits and greens into their daily diet. Susie Middleton shares her love of healthful, delicious veggies with a guide to shopping for and cooking delectable meatless meals, including such delights as Spinach with Shallots and Parmigiano and Roasted Eggplant, Bell Pepper, and Fresh Basil Salad. More than 100 recipes for appetizers, snacks, entrees, and side dishes, many of them vegan, make Fast, Fresh & Green an excellent resource for vegetarians and omnivores.

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