Martha Stewart's Vegetables by Living, Editors of Martha Stewart -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Dedication Contents Recipes by Chapter Foreword Bulbs

Four-Onion Soup with Ginger Spaghetti with Mussels, Lemon, and Shallots Roast Chicken with Onions, Shallots, Garlic, and Scapes Israeli Couscous with Parsley and Shallots Beer-Battered Onion Rings Normandy-Style Chicken and Leeks with Crème Fraîche Pasta Carbonara with Leeks and Lemon Roasted Salmon and Spring Onions Pickled Ramps Grilled Ramps with Romesco Steamed Black Bass with Ginger and Scallions Rice Noodles with Scallions and Herbs Garlic-Scape Toasts Green-Garlic Butter Herb-and-Scallion Bread Pudding Gazpacho Ajo Blanco Creamy Garlic, Parsley, and Feta Dressing

Roots

Roasted Beet and Potato Borscht Sesame Carrot Slaw Beet Salad with Ginger Dressing Beet Risotto with Beet Greens Spicy Carrot Soup Celery Root and Potato Rösti Roasted Carrots and Quinoa with Miso Dressing Jicama-Citrus Salad Rainbow Carrots and Chard Lacquered Short Ribs with Celery Root Purée Leek and Parsnip Soup Salsify Gratin Radish Tartine Roasted Radishes with Capers and Anchovies Moroccan Vegetable Soup Rutabaga-Apple Mash Turnip Salad with Bacon Vinaigrette Brisket with Parsnips and Carrots Roasted Rutabaga and Brussels Sprouts Carrot Fries Spiced Parsnip Cupcakes with Cream Cheese Frosting

Tubers

Potato Salad, Three Ways Potato Gnocchi Mrs. Kostyra’s Mashed Potatoes Salt-Baked Potatoes, Shallots, and Chestnuts Lamb Stew with Jerusalem Artichokes Tartiflette Twice-Cooked Potato and Leek Casserole Yukon Gold and Sweet Potatoes Anna Salmon Chowder Roasted Pork Chops with Sweet Potatoes and Apples Potato Yeasted Rolls, Two Ways

Greens

Sesame Greens Swiss Chard, Cabbage, and Brussels Sprouts Salad Fried Rice with Collard Greens Stuffed Collard Greens Mustard-Greens Pesto Mustard-Greens Caesar Salad Skillet Pizza with Greens and Eggplant Caldo Verde Kale Chips with Balsamic Glaze Kale-Ricotta Dip Swiss Chard Lasagna Bok Choy Salad with Cashews Baby Bok Choy with Chile, Garlic, and Ginger Broccoli Rabe and Ham Croque Monsieurs Kale and Avocado Salad with Dates Chard-Tomato Sauté Orecchiette with Broccoli Rabe and Tomatoes

Stalks and Stems

Steamed Asparagus, Three Ways Egg, Asparagus, and Mushroom Stir-Fry Asparagus and Potato Flatbread Rhubarb Chutney with Pork Roast Asparagus, Artichoke, and Farro Salad Fennel and Smoked Salmon Salad Clam Pan Roast with Fennel and Sausage Celery, Cilantro, and Almond Salad Braised Celery

Pods

Blanched Sugar Snap Peas, Three Ways Risi e Bisi Green-Pea Burgers with Harissa Mayo Cranberry Bean Salad with Delicata Squash and Broccoli Rabe Skillet Edamame, Corn, and Tomatoes with Basil Oil Roasted Wax Beans with Peanuts and Cilantro Green Bean, Shell Bean, and Sweet Onion Fattoush White Beans with Dandelion Greens and Crostini Grilled Fava Beans Creamy Fava Beans Beef and Snap-Pea Stir-Fry Green Bean and Watercress Salad Tempura Green Beans Quick-Pickled Pods

Shoots

Sesame Salmon with Shiitake Mushrooms and Shoots Fiddlehead and Potato Hash with Eggs Kale and Lentil Bowl with Sprouts Sautéed Snow Peas and Pea Shoots Avocado-and-Sprout Club Sandwiches Pad Thai

Leaves

Watercress and Asparagus Pizza Endive and Fennel Salad Shredded Napa Cabbage Salad Pork Scaloppine with Radicchio Spinach and Fontina Strata Garden Greens with Chopped Eggs Spinach and Garlic Soup Escarole and Bean Soup Frisée and Roasted Pear Salad Baby Greens with Pine Nuts and Pancetta Arugula and Stone Fruit Salad with Balsamic Lamb Chops Fig and Arugula Crostini Charred Romaine Salad Free-Form Lasagna with Edible Weeds Braised Red Cabbage Creamed Green Cabbage Fried Chicken with Puntarelle Salad Mini Asian Meatballs in Lettuce Cups

Flowers and Buds

Nasturtium Salad with Artichokes and Asparagus Bucatini with Cauliflower, Capers, and Lemon Oven-Fried Baby Artichokes Smoky Brussels Sprouts Gratin Broiled Striped Bass with Cauliflower and Capers Roasted Cauliflower with Herb Sauce Crisped Brussels Sprout Leaves Squash-Blossom Frittata Goat Cheese with Edible Flowers and Arugula Broccoli, Shrimp, and Shiitake Stir-Fry Braised Chicken and Brussels Sprouts Capellini with Chive Blossoms Roasted Broccoli with Grated Manchego

Fruits

Pasta with Marinated Heirloom Tomatoes Blistered Eggplant with Tomatoes, Olives, and Feta Miso Eggplant Breaded Eggplant with Arugula and Parmesan Tomato and Mango Salad Zucchini-Scallion Fritters Pasta with Zucchini, Mint, and Pecorino Zucchini Quick Bread Skillet Steak Peperonata Pickled Jalapeños and Cucumbers Blistered Padrón Peppers with Sea Salt Whole Baked Trout with Cherry Tomatoes and Potatoes Zucchini “Pasta” Primavera Roasted Bell Peppers Tomatillo and Chipotle Salsa Chiles Rellenos Cucumber, Mango, and Shrimp Escabèche Chilled Melon, Cucumber, and Mint Soup Stuffed Tomatoes with Mozzarella Salmon and Avocado Tartines Pistachio Guacamole Roasted-Tomato Hand Pies Butternut Squash and Taleggio Pizza Roasted Acorn Squash, Three Ways Butternut Squash and Kale Hash

Kernels

Grilled Corn, with Three Toppings Corn and Scallion Chilaquiles Corn Soup Hatch Chile Corn Pudding Cornmeal Shortcakes with Corn Ice Cream and Blueberry Compote

Photo Credits Acknowledgments About the Author Index