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

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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

  • 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.

  • 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.

  • 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.

  • Corn sauté with chile and lime

  • 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

    • tui on January 03, 2015

      I used a much tarter apple than a Golden Delicious.

    • vhopcroft on May 19, 2011

      Too sweet

  • Peas with lemon, mint, and scallions

    • bloomcds on June 24, 2011

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

  • 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.

  • 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.

  • 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.

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

    • 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.

  • 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.

  • 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 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.

  • Harvest gratin of butternut squash, corn, and leeks

    • 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.

    • 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.

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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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