When
height-of-the-season farmers' market offerings are irresistible; when
backyard gardens are exploding with what appear to be hundreds of
perfect tomatoes; or when the same old methods for cooking green beans
or corn don't offer enough flavor, Andrea Chesman is ready with a
bounty of creative recipes that bring out the best in fresh produce.
Chesman knows what it's like to be facing pounds of perishable
vegetables, and as she developed 175 recipes that place garden
freshness center stage, she followed these guidelines: Simple.
Delicious. Harmonized with the growing seasons.
The
vegetables are organized by crop-readiness, with many recipes
following the wisdom that vegetables that ripen together taste good
together. Popular techniques such as roasting and grilling bring out
the flavor in recipes such as Grilled Chicken and Asparagus Salad,
Roasted Leek Tart, Soy-Sesame Grilled Eggplant, and Maple Roasted
Carrots. Main-dish and side salads abound: Beet and New Potato Salad,
Warm Mushroom Salad, Spinach Salad with Feta and Pecans, Everyday
Tomato-Cucumber Salad. And the deep flavors of autumn are celebrated in
Braised Belgian Endives, Holiday Brussels Sprouts with Pecans and
Cranberries, and Chocolate Chip Carrot Cake.
|
Serving Up the Harvest
Celebrating
the Goodness of Fresh Vegetables
by
Andrea Chesman
Storey
Publishing,
2007.
Order
a copy. |
