How to Cook Vegetables · Essential Skills and 90 Foolproof Recipes (With 270 Variations) by Hoban, Kim -- Read -- Imperial Library of Trantor

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Index

Cover Title Page Copyright Page Dedication Contents Introduction Part One: Getting Started

1: Lettuce Begin: Creating Your Vegetable Kitchen 2: Vegetable Prep and Cooking Techniques

Part Two: The Vegetables

Chapter 3: The Vegetable Profiles Artichoke Asparagus Beets Bell Pepper Bok Choy Broccoli Brussels Sprouts Cabbage Carrots Cauliflower Celery Corn Cucumbers Eggplant Green Beans Jicama Leeks Lettuces Mushrooms Peas Pumpkins Radishes Rutabaga Spinach Sweet Potato Tomatoes Turnip Winter Greens (Collards, Kale, Swiss Chard) Winter Squash (Acorn, Butternut, Spaghetti) Zucchini (and Summer Squash)

Part Three: The Recipes

Chapter 4: Snacks, Sides, and Small Bites Berry-Beet Smoothie Tomato and Red Bell Pepper Bruschetta BLT Bites Broccoli-Pear Slaw Rutabaga Fries Cauliflower Steaks with Romesco Sauce Creamy Kale-Artichoke Dip Crispy Eggplant Bites Foil-Wrapped Braised Cabbage Garlicky Swiss Chard and Onions Honey-Sriracha Brussels Sprouts Parmesan Zucchini Chips Snow Pea and Carrot Sauté Sweet Potato–Pumpkin Mash Turnips au Gratin Chapter 5: Salads and Soups Sweet Cucumber Salad with Toasted Sesame Oil Sweet and Spicy Citrus Salad Watermelon-Jicama Salad Spring Salad with Asparagus and Peas Strawberry, Spinach, and Cucumber Salad Black Bean and Corn Salad Endive-Walnut Salad Greek Salad Skewers Grilled Romaine Caesar Salad Mediterranean Salad with Crispy Artichokes and Potatoes Root-to-Stem Rainbow Salad with Easy Herb Vinaigrette Roasted Vegetable Salad with Goat Cheese Italian Chopped Salad Cooled Cucumber-Avocado Soup Summer Squash Soup Lemony Lentil-Turnip Soup Simple Ratatouille Soup Mushroom-Kale Soup with White Beans and Farro Veggie-Loaded Potato Soup with Bacon Chapter 6: Vegetable Mains Apple, Cheddar, and Collard Wraps Spiced Cauliflower and Chickpea Tacos Bok Choy, Lentil, and Quinoa Bowls with Quick-Pickled Radishes Braised Mediterranean-Style Leeks Cauliflower Crust Pizza Broccoli, Lemon, and White Bean Pasta Spaghetti Squash Burrito Bowls Broccoli-Cheddar Stuffed Potatoes Carrot, Green Bean, and Tempeh Peanut Stir-Fry Fall Harvest Pizza Sweet Potato–Kale Frittata One-Pan Tuscan White Bean Skillet Lasagna-Style Stuffed Portobello Mushrooms Pesto Portobello Burgers Roasted Brussels Sprout Tacos with Garlicky Black Bean Spread Shakshuka Pumpkin-Tofu Curry with Green Beans Lentil Bolognese over Spaghetti Sloppy Joe–Stuffed Peppers Shepherd’s Pie–Stuffed Sweet Potatoes Sweet Potato Burgers Sweet Potato Sheet Pan Nachos Ricotta-Spinach Calzones Spinach and Artichoke Mac and Cheese Tortellini with Mushrooms and Sage Chapter 7: Seafood and Meat Mains Shrimp en Papillote with Lemon Zucchini Shrimp Stir-Fry with Bok Choy and Broccoli Quick Shrimp Pad Thai Tuna Collard Wraps Salmon Cakes over Sesame-Ginger Slaw One-Pan Lemony Leek Risotto with Salmon Chicken Fried Rice Greek Grilled Chicken Bowl Pesto Chicken and Smashed Potatoes Simple Sheet Pan Asparagus with Chicken Turkey-Stuffed Zucchini Boats Sheet Pan Sausage, Green Beans, Mushrooms, and Potatoes Pasta with Peas and Bacon Moussaka-Stuffed Eggplant Stuffed Acorn Squash with Beef and Lentils Cauliflower and Root Vegetable Mash Bowls with Ground Beef Chapter 8: Staples, Sauces, and Sweets Brussels Sprout Pesto Chimichurri Green Pea Guacamole Simple Marinara Sauce Cucumber-Radish Salsa Romesco Sauce Homemade Sauerkraut Spicy Beet Ketchup Tzatziki Beet Brownie Skillet Carrot-Mango Sorbet Cinnamon Jicama Chips Pumpkin, Fig, and Apple Crisp Sweet Corn Ice Cream Zucchini Bread Cookies

Seasonal Vegetable Chart Measurement Conversions Acknowledgments About the Author

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