Trying to incorporate more fresh vegetables into your daily meals? Check out our new cookbook, Vegetable of the Day, for delicious inspiration. Featuring 365 seasonal recipes, this beautifully photographed volume makes it easy to enjoy vegetables every day of the year.
Each chapter opens with a calendar, providing an at-a-glance view of the month’s recipes, all in tune with the changing seasons. Celebrate the arrival of spring with a colorful dish of roasted carrots and fennel. Summer’s bounty offers an array of options, from eggplant and zucchini kabobs to flash-roasted tomatoes—they add amazing flavor to salads and pastas. And during those cold days of winter, try hearty sides like sautéed kale and chickpeas; a hot chili lends a welcome burst of heat.
The recipes are flexible—swap out one herb or spice for another, or add your own creative garnish. Whether you’re serving a weeknight supper or a dinner for guests, this book will help you cook a wide variety of vegetables in new and interesting ways.
Spicy Sautéed Kale and Chickpeas >
Vegetable Stir-Fry with Tofu >
Baked Leeks with Bread Crumbs >
Roasted Carrots and Fennel >
Prosciutto-Wrapped Haricots Verts with Lemon Aioli >
Fried Ricotta-Stuffed Zucchini Blossoms >
Eggplant, Zucchini and Squash Kabobs >
Dry-Fried Long Beans >
Flash-Roasted Tomatoes >