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

by Susie Middleton, Ben Fink (Photographer)

Overview

“[A] rainbow of appealing recipes . . . likely to tempt even the vegetable-averse.” —Publishers Weekly

From Fine Cooking’s Vegetable Queen, this book is ideal for vegetarians—or anyone who wants 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 plant-based and plant-forward eating.

Product Details

ISBN-13:	9781452100159
Publisher:	Chronicle Books
Publication date:	10/12/2021
Sold by:	Barnes & Noble
Format:	eBook
Pages:	224
File size:	3 MB

About the Author

Susie Middleton is a chef, food writer, recipe developer and magazine consultant. She is the former Editor and current Editor at Large for Fine Cooking magazine, and has been nicknamed "The Vegetable Queen" for the hundreds of accessible vegetable recipes she's developed for publication over the years. Susie is a blue-ribbon graduate of the Institute of Culinary Education in New York, and a member of their inaugural Alumni Hall of Achievement. She's a veteran of the Al Forno restaurant kitchen in Providence, R.I., and currently lives, writes, cooks, and grows vegetables on Martha's Vineyard. You can read her vegetable blogs at her website, sixburnersue.com.

Editorial Reviews

Not all these recipes are fast, nor do they all feature green veggies (nor are they consciously ecofocused). The subtitle explains it better: this rainbow of appealing recipes is for those who adore vegetable dishes and want more than an afterthought chapter dedicated to them. Middleton, a former editor-at-large for Fine Cooking magazine, divides recipes by cooking style, instructing readers in braising, hands-on sautéing, stir-frying, grilling, and more. She offers dishes—braised fingerlings with rosemary and mellow garlic; sautéed carrots with warm olive and mint dressing; stir-fried swiss chard with pine nuts and balsamic butter; and grill-roasted bell peppers with goat cheese and cherry tomato dressing—with layers of complexity that heighten but don't overwhelm the flavors of the intended stars, the vegetables. And she employs interesting contrasts—savory and sweet, for example—in recipes such as vanilla and cardamom glazed acorn squash rings; roasted turnips and pears with rosemary-honey drizzle; and gingery sweet potato and apple sauté with toasted almonds that are likely to tempt even the vegetable-averse. Fink's photos—mostly of green veggies, perhaps in a nod to the misnomer title—show lima beans and peas as mouth-watering, decadent treats. (June)

Publishers Weekly